Morphometric characterisation of indigenous taurine cattle in their natural environment in Cameroon

The morphometric characterisation of indigenous taurine breeds of cattle in their natural environment was undertaken in three agroecological zones of Cameroon. Descriptive traits for 97 animals, such as sex, age, coat colour, skin pigmentation, ear shape, and temperament, were observed visually and recorded for each breed identified. Biometric information was got by measuring body parts such as live weight (LW), body length (BoL), ear length (EL), head length (HL), heart girth (HG), neck length (NL), horn length (HoL), height at wither (HW) and thigh diameter (TD). There was a strong association (P0.0001) between the breed and the localities. Bakossi breed were dominated by a black/white coat colour while Namchi and Kapsiki breed demonstrated a high coat colour polymorphism. All the taurine had dark skin pigmentation, and 60.83% were docile. Their LW ranged from 199.9 kg (Namchi) to 229.9 kg (Kapsiki), BoL from 116.6 cm (Namchi) to 121.4 cm (Kapsiki), tail length (TL) from 11.1 cm (Kapsiki) to 17.4 cm (Bakossi), HG from 134.4 cm (Namchi) to 142.7 cm (Kapsiki), HoL from 21.4 cm (Bakosi) to 27.3cm (Kapsiki), and HW from 105.0 cm (Namchi) to 116.9 cm (Kapsiki). Apart from LW, BoL, and shoulder length, the other linear body measurements presented significant differences between breeds (0.05, 0.01). This study provides new information regarding the qualitative and quantitative traits of taurine breeds in Cameroon. Therefore, deep molecular characterisation should be carried out to confirm the breed’s types and possible admixtur

Effets de trois traitements culinaires sur les propriétés physico-chimiques, fonctionnelles et anti-oxydantes de l’igname sauvage (Dioscorea praehensilis Benth) cultivé dans la région de l’Est-Cameroun

Le « SAPA » (Dioscorea praehensilis Benth) est une espèce dont les liens socio-culturels conservés avec les Baka ne sont plus à démontrer. Son utilisation dans cette zone passe par plusieurs traitements culinaires (ébullition, braise…) qui affecte certaines propriétés jusqu’ici non encore élucidées. Le présent travail était axé sur la valorisation de D. praehensilis au Cameroun par l’étude de l’effet de quelques traitements culinaires sur ses propriétés physico-chimiques, fonctionnelles et anti-oxydantes. Le matériel végétal (échantillons cru, bouilli, braisé et cuit sous cendre), une fois séché et broyé a subi plusieurs analyses physico-chimiques, fonctionnelles et anti-oxydantes suivant des méthodes AOAC connues. Les résultats ont révélé que les teneurs en amidon et en amylose étaient élevées dans les échantillons bouillis (26,63±5,11) et ceux cuits sous cendre (55,49±0,25) contrairement à l’amylopectine. La valeur la plus élevée en sucre réducteur a été obtenue par cuisson à la braise (0,85±0,15) et la plus faible par ébullition (0,30±0,00). La teneur en saponines variait entre 0,77 (bouilli) et 1,70 mg/100 g de MS (cru et braise). L’échantillon cru a présenté une teneur en phytates plus élevée (18,30 mg/100 g de MS) alors que ceux bouillis et cuits sous cendre les valeurs les plus faibles (6,10 mg/100 g de MS) contrairement aux oxalates où on n’a pas observé de différence significative (P<0,05) entre traitements. Au regard des résultats, il ressort que les propriétés de D. praehensilis sont influencées par le traitement culinaire. Ainsi, la valorisation du « SAPA » au Cameroun pourrait prendre en compte ses caractéristiques culinaires.   Effects of three culinary treatments on the physicochemical, functional and antioxidant properties of wild yam (Dioscorea praehensilis Benth) grown in the East Cameroon region The 'SAPA' (Dioscorea praehensilis Benth) is a species whose socio-cultural links with the Baka are well established. Its use in this area involves several culinary treatments (boiling, braising, etc.) which affect certain properties that have not yet been elucidated. The present work focused on the valorization of D. praehensilis in Cameroon by studying the effect of some culinary treatments on its physicochemical, functional and antioxidant properties. The plant material (raw, boiled, braised and ash-cooked samples), once dried and ground, underwent several physicochemical, functional and antioxidant analyses according to known AOAC methods. The results revealed that starch and amylose contents were high in the boiled (26.63±5.11) and ashbaked (55.49±0.25) samples, while amylopectin was low. The highest reducing sugar value was obtained by braising (0.85±0.15) and the lowest by boiling (0.30±0.00). The saponin content varied between 0.77 (boiled) and 1.70 mg/100 g DM (raw and ember). The raw sample showed a higher phytate content (18.30 mg/100 g DM) while the boiled and baked samples showed the lowest values (6.10 mg/100 g DM), unlike oxalates where no significant difference (P<0.05) was observed between treatments. The results show that the properties of D. praehensilis are influenced by the culinary treatment. Thus, the valorisation of "SAPA" in Cameroon could take into account its culinary characteristics