Evaluation nutritionnelle de quelques ingrédients entrant dans la formulation alimentaire des poules pondeuses et porcs d’une ferme d’élevage au Nord- Ouest Cameroun

Les provendes constituent la principale composante de dépense en aviculture et en élevage porcin. On constate sur le marché une différence de prix pour un même ingrédient donné, livré par des fournisseurs. Ainsi, dans l’optique d’orienter les fermiers pour le choix des ingrédients de hautes valeurs nutritionnelles et de moindre coût, le présent travail a pour objectif d’établir une base de données des valeurs nutritionnelles de quelques ingrédients (tourteaux de soja, farine de poisson, balles de riz, tourteau d’arachide et aliment ponte) entrant dans la formulation alimentaire des poules pondeuses et porcs. Ainsi, les différents échantillons ont été collectés auprès des fournisseurs et les aliquotes ont été prélevés pour les analyses au laboratoire. Les teneurs en eau, cendres, protéines et lipides ont été déterminées selon les méthodes AOAC. La teneur en glucide a été déterminée par différence. A l’issue de ces analyses, il ressort que les teneurs exprimées en g/100g se trouvent dans les fourchettes suivantes : eau 8,86-16,65; cendres 3,93-18,98 ; protéines 5,51-63,73 ; lipides 8,53-26,96 ; glucide, 0,0-61,18 et énergie 341,23-465,54 kcal/100g. Ces données pourraient orienter les fermiers pour le choix des ingrédients de hautes valeurs nutritionnelles et de moindre coût.Mots clés : Valeur nutritionnelle, ingrédients, poules pondeuse, porcs

Prediction of critical times for water-extracted avocado oil heated at high temperatures

Vegetable oils are used in various cooking processes. However, when they are heated at high temperature and/or for a long period, chemical reactions can generate damaging substances for the health. The aim of the study was to predict the critical times at high temperatures of avocado oil. A four-level two-variable Central Composite Design was used to model the thermal oxidation of avocado oil extracted using the aqueous method. Temperature (120 – 180 °C) and time (11 – 209 min) were the independent variables. The response variable was the content in total polar compounds (TPC) with an upper limit defined at 25% (w/w). The composition and the oxidative status of fresh avocado oil were also investigated. The results obtained by a multiple regression analysis showed that data can be fitted with a second order polynomial equation (R2 = 0.98, Adj. R2 = 0.97) with all regression coefficients being significant (p < 0.05). The critical heating time ranged from 232 min to 214 min between 120 °C-140 °C and from 188 min to 4 min between 140 °C-180 °C. It was influenced by avocado oil composition. Thus, water-extracted avocado oil is not recommended for frying (140 °C – 180 °C) while it can be used for recipes involving long cooking time at moderate temperature (120 °C-140 °C)

Composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon)

The composition of milk is of most importance to the dairy industry and human health. This study was conducted to provide data on the composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon). Milk and yoghurt samples were collected from 11 breeding sites and 12 producers in the city of Maroua, respectively. The following parameters were determined: pH, dry matter, ash, fat, lactose, total protein, non-casein nitrogen (NCN), non-protein nitrogen (NPN), true protein, whey protein, casein, amino acid composition, α-lactalbumin, β-lactoglobulin, αS1-casein, αS2-casein, β- casein, κ-casein and mineral composition. The results showed that, the composition of the milk and yoghurt varied from one sample to another. The chemical composition of some of the milk and yoghurt studied differed from the corresponding samples in previous studies. For example the mean pH of the raw cow milk (6.25) and artisanal yoghurt (3.84) were lower. The mean NPN levels of the cow milk and yoghurt (0.21g/100g) were higher. The mean fat content of milk (4.48 g/100 g) was higher. The protein fraction was lower in yoghurt while Fe, Cu and Mn levels were lower in both cow milk and yoghurt. The data reported in this paper would be helpful in dairy technology and public health.Key words: Composition, cow milk, artisanal yoghurt, Maroua, Cameroon

Methods of preparation and nutritional evaluation of dishes consumed in a malaria endemic zone in Cameroon (Ngali II)

This study deals with the description of the methods of preparation and determination of the nutritional potential of dishes consumed by Cameroonians living in a rural area, which is a malaria endemic zone, called Ngali II. The dishes consumed are prepared from leguminous seeds, seeds of the Cucurbitaceae family (egusi seeds), green leafy vegetables, tubers, cereals unripe bananas and plantains. The contents in moisture, ash, proteins, lipids, crude fibres and carbohydrates were determined by standard AOAC methods. The results obtained are expressed in percentage f.w for moisture and percentage d.w for ash, proteins, lipids, crude fibres and carbohydrates. The moisture content ranges from 57.77- 6.17; ash, 0.66-14.74; proteins, 1.49-37.25; lipids, 0.26-54.98; crude fibres, 1.43-17.82 and carbohydrates, 3.51-95.76. This study revealed that a higher consumption of dishes made from leguminous seeds, egusi seeds, green leafy vegetables, and low consumption of tubers, unripe bananas and plantains will lead to a good nutritional balance.African Journal of Biotechnology Vol. 4 (3), pp. 273-278, 200

Prediction of critical times for water-extracted avocado oil heated at high temperatures

Vegetable oils are used in various cooking processes. However, when they are heated at high temperature and/or for a long period, chemical reactions can generate damaging substances for the health. The aim of the study was to predict the critical times at high temperatures of avocado oil. A four-level two-variable Central Composite Design was used to model the thermal oxidation of avocado oil extracted using the aqueous method. Temperature (120 – 180 °C) and time (11 – 209 min) were the independent variables. The response variable was the content in total polar compounds (TPC) with an upper limit defined at 25% (w/w). The composition and the oxidative status of fresh avocado oil were also investigated. The results obtained by a multiple regression analysis showed that data can be fitted with a second order polynomial equation (R2 = 0.98, Adj. R2 = 0.97) with all regression coefficients being significant (p < 0.05). The critical heating time ranged from 232 min to 214 min between 120 °C-140 °C and from 188 min to 4 min between 140 °C-180 °C. It was influenced by avocado oil composition. Thus, water-extracted avocado oil is not recommended for frying (140 °C – 180 °C) while it can be used for recipes involving long cooking time at moderate temperature (120 °C-140 °C)

Risk Factors of Hypertension among Diabetic Patients from Yaoundé Central Hospital and Etoug-Ebe Baptist Health Centre, Cameroon

Uncontrolled blood pressure is a threat to diabetic patients’ life. The aim of this study was to identify risk factors of hypertension among diabetic patients at different stages from Yaoundé Central Hospital and Etoug-Ebe Baptist Health Center of Cameroon. A hospital-based cross-sectional study was conducted for 6 months, and 109 participants (types 1 and 2), aged 24–81 years, were enrolled using simple random sampling. A pretested structured questionnaire was used to collect sociodemographic data, habitual behaviors, clinical history blood pressure, and anthropometric measures. The prevalence of hypertension was 86.2%. Of the total, 13.8% participants were normotensive, 32.1% stage 1 hypertensive, and 54.1% stage 2 hypertensive. Being a male (p=0.046) and not smoking (p=0.036) were negatively associated with stage 1 hypertension whereas eating less than 3 times (p=0.046) and duration of diabetes greater than 9 years among women (p=0.039) were positively associated. Age above 40 years (p=0.002) was negatively associated with stage 2 hypertension. However, age above 40 years had a negative effect among Christian, less educated diabetics, people having diabetes for more than 9 years, and those on medical treatment (5.556≤specific OR≤10.278). Duration of diabetes (age-adjusted OR=1.155; p=0.003) and abnormal waist circumference (crude OR=4.074; p=0.024) were positively associated with stage 2. Abnormal waist-to-hip ratio (crude OR=3.773; p=0.028) and feeding rate greater than 2 times a day (WHR-adjusted OR=3.417; p=0.046) were positively associated with hypertension (stages 1 and 2). This study suggests that hypertension, present at its two stages, is a serious health issue among diabetic patients. Thus, appropriate intervention should be put in place to prevent and control hypertension by managing identified risk factors

Chemical evaluation of protein quality and phenolic compound levels of some Cucurbitaceae oilseeds from Cameroon

This work studies the chemical evaluation of protein quality and phenolic compound contents of some Cucurbitaceae (egusi) oilseeds from different areas in Cameroon. These seeds are Cucumeropsis mannii, Cucurbita maxima, Cucurbita moschata, Lagenaria siceraria and Cucumis sativus. The seeds were cleaned, dried, ground and part of the powder was defatted. The defatted cakes were analysed for total and soluble nitrogen, true proteins and amino acids, while the undefatted seeds were analysed for phenolic compound contents. The defatted cakes had high total protein contents. The trichloroacetic acid soluble fraction of these proteins ranged from 25% (C. maxima from North West) to 94% of total proteins (C. sativus from Adamawa and South West), due to the post harvest treatment of the seeds. They were rich in most essential amino acids, giving protein digestibility, corrected amino acid scores of 0.67 for C. sativus and 0.48 for C. mannii which was for lysine, indicating that in the absence of tryptophan and methionine, lysine was the limiting amino acid in these seeds. These seeds had low levels of phenolic compounds (0.34 to 0.43%). Defatted C. mannii could be good for preparing infant formula, especially when mixed with soybean, in order to increase its lysine content.Keywords: Cucurbitaceae (egusi) seeds, proteins, amino acids, phenolic compoundsAfrican Journal of Biotechnology Vol. 12(7), pp. 735-74

Waste of Fresh Fruits in Yaoundé, Cameroon: Challenges for Retailers and Impacts on Consumer Health

Post-harvest losses contribute significantly to food insecurity and affect the nutritional status and health of populations. This study estimates the waste of fresh fruits in the post-harvest chain and identifies avoidable causes along the food supply chain to extrapolate good practices for the empowerment of retailers. A semi-structured questionnaire and a checklist were used in the administrative units of Yaoundé, Cameroon, from May to June 2017. Fifty fresh fruit retailers were randomly selected. Information, including socioeconomic profile, handling practices, transport, and food wastes, was analyzed. Dominant figure in the fruit market are 34-aged women. Despite significant professional experience, none of retailers received formal training. The perceived main causes of fruit waste were failure to sell, mechanical damage during transport, and storage conditions. Inappropriate packaging materials and poor hygiene were also observed, and about 40–50% of fruits did not reach the consumers’ table. Nutritional education of the general population is crucial in facing the challenge of fresh fruit waste. The analysis of critical points in the post-harvest fresh fruit chain highlights good cost-effective practices. Training and empowerment of retailers represent the main measures to decrease fruit waste, in addition to nutritional training programs for the general population recommending the daily consumption of fruits for healthy life

Waste of Fresh Fruits in Yaoundé, Cameroon: Challenges for Retailers and Impacts on Consumer Health

Post-harvest losses contribute significantly to food insecurity and affect the nutritional status and health of populations. This study estimates the waste of fresh fruits in the post-harvest chain and identifies avoidable causes along the food supply chain to extrapolate good practices for the empowerment of retailers. A semi-structured questionnaire and a checklist were used in the administrative units of Yaoundé, Cameroon, from May to June 2017. Fifty fresh fruit retailers were randomly selected. Information, including socioeconomic profile, handling practices, transport, and food wastes, was analyzed. Dominant figure in the fruit market are 34-aged women. Despite significant professional experience, none of retailers received formal training. The perceived main causes of fruit waste were failure to sell, mechanical damage during transport, and storage conditions. Inappropriate packaging materials and poor hygiene were also observed, and about 40–50% of fruits did not reach the consumers’ table. Nutritional education of the general population is crucial in facing the challenge of fresh fruit waste. The analysis of critical points in the post-harvest fresh fruit chain highlights good cost-effective practices. Training and empowerment of retailers represent the main measures to decrease fruit waste, in addition to nutritional training programs for the general population recommending the daily consumption of fruits for healthy life

Nutrient Content and Organoleptic Quality of Traditional African Strain and Rhode Island Chickens and the Effect of Feed Rations

Pectoral and thigh muscles of African strain and Rhode Island chickens were characterised for their contents in moisture, proteins, lipids and phospholipids. Water retention capacity of the muscles was measured and the influence of enriched cotton cake feed on the muscle quality of Rhode Island race chicken was evaluated. The chicken stocks and their muscles were similar in terms of their water contents (73.6 - 74.9 g/100g). The muscles of the both chicken stocks showed excellent water retention capacity (up to 69%). The Rhode Island race were however, richer in lipids (2.74 - 3.46 g/100g) and phospholipids (0.34 - 0.57 g/100g). Feeding with cotton cake-enriched rations increased the lipid content further. On the other hand, muscles of the African strain chicken were richer in proteins (22.5 - 24.3 g/100g) than those of the Rhode Island race (19.5 - 22.5 g/ 100g). The nutritional, organoleptic and technological qualities of the chicken muscles are discussed with respect to these characteristics. Cultural consumption habits could explain preference of African Strain Chicken muscles by the local population