Production Du Bili-Bili, Biere Traditionnelle De Sorgho Du Nord Cameroun : Diversité Des Procédés De Production Et Qualité Des Produits

The production of "bili-bili", a fermented drink made from sorghum, is one of the main components of urban food craft structures in North Cameroon. The technical practices incorporate differentiations justified by the adaptation of local technical availabilities thus leading to a variability of the final product quality. This study was therefore conducted in order to determine the influence of the various local practices identified in this part of Cameroon on intermediate products and the finished product. This study shows that the raw material (djigari) has a good malting ability with a weight of thousand grains of 29.57g, a germinative energy and a germinative capacity of 96 and 93.75% respectively. Its protein content is 12.79% and the total tannin and polyphenol contents are 0.47 and 0.64% respectively. The physicochemical parameters of samples taken at different stages of production vary by process. The different processes have a significant effect (P ˂0.05) on the physicochemical characteristics of "bili-bili" with the exception of the alcohol content. The ACP plane projection of the relations between the "bilibili" characteristics and the different processes has shown that the four beers produced from the different processes are all different

Sensory profile and consumer acceptability of Ziziphus mauritiana and processing product in Savannah region of Cameroon

Aim: Ziziphus mauritiana is an endemic fruit spread in the savannah region of Cameroon. The fruit, locally called Jaabi, is harvested dry and consumed as such or processed into a local cake named Yaabande, using three baking techniques (sun drying, steam baking and stifle baking). The aim of the study is to characterize the sensory profile and consumer acceptability of the fruit and its processed product, in order to evaluate the determinant of their quality attributes as influenced by ecotype, origin and processing method. Place of Study: The study was carried out in the Department of Food Science and Nutrition, University of Ngaoundéré, Cameroon. Methodology: Physico-chemical analysis, sensory profile by a semi trained panel, and consumer acceptability of the fruits and their processed products were undergone through collection of two ecotypes of the fruit (Jaabi Dakamji and Jaabi Lammuji) from four areas (Garoua, Mora, Maroua and Mokolo). African and non African consumers were used for the consumer tests. Results: Sensory analysis differentiated the fruits by ecotype and origin, with the Dakamji ecotype appearing more homogeneous whatever the origin. The processed cakes differed mainly by their texture, depending on the baking method, with chewing texture for sun processed method, while samples from steam and stifle baking were more firm in mouth. Meanwhile, all samples were acceptable at comparable level corresponding to pleasant character, the sweet taste constituting the main criteria for consuming the products, both for African and non African consumers. In this respect Dakamji ecotype was sweeter, due to its higher sugar content, while the sweetness of Lammuji ecotype was lowered by its acid content. Conclusion: Jaabi and Yaabande samples are globally acceptable by consumers, whatever the origin and the variety. Development of products emphasising the original taste of Jaabi and standardisation of processing techniques appear as some main aspects of the market development of the fruit

Effet de la supplémentation du Pennisetum purpureum au concentré riche en protéines sur les performances de croissance des cobayes (Cavia porcellus L. 1758) femelles à l'Ouest Cameroun

The effect of supplementation of Pennisetum purpureum (Pp) to protein concentrate (PB) on the growth performance Cavia porcellus (L. 1758) was evaluated for 2 months at the application and Research of the University of Dschang (West-Cameroon). 16 guinea-pigs with a average weight of 281 ± 42.0 g were used randomly in four treatments T0 (Pp), T1 (Pp + 16 % PB), T2 (Pp + 17 % PB) and T3 (Pp + 18 % PB). Chemical analysis showed that the different food formulations are rich in protein (16 to 18%), crude fiber (10%), metabolizable energy (2827 to 2857 Kcal/KgMS), calcium (0.95 %) and phosphorus (0.58 %). Results of the growth parameters showed that mean weights of animals increased significantly (P <0.05) between treatments. Food consumption increased with the age of animals. Guinea-pigs of the control batch T0 (8704.5 ± 0.00 g) consumed more than those of other treatments. The average daily gain varied significantly (P <0.05) between treatments. The consumption index is high for animals of the T0 batch (96.2 ± 7.80) as against 66.8 ± 35.6; 52.3 ± 14.3; 60.4 ± 22.4 respectively for batches T1, T2 and T3. The treatment T1 was the best ration. Keywords: Cavia porcellus, growth, Pennisetum purpureum, proteins, West Cameroon.L’effet de la supplémentation du Pennisetum purpureum (P.p) au concentré riche en protéines brutes (PB) sur les performances de croissance Cavia porcellus (L. 1758) femelles a été évalué durant 2 mois à la ferme d’application et de recherche de l’Université de Dschang (Ouest-Cameroun). 16 cobayes de poids moyen 281± 42,0 g ont été utilisés et répartis de manière aléatoire en quatre traitements T0 (P.p), T1 (P.p + 16 % PB), T2 (P.p + 17 % PB) et T3 (P.p + 18 % PB). L’analyse chimique montre que les différentes formulations alimentaires sont riches en protéines (16 à 18 %), en cellulose brute (10 %), en énergie métabolisable (2827 à 2857 Kcal/Kg MS), en calcium (0,95 %) et en phosphore (0,58 %). Les résultats de paramètres de croissance ont montré que les poids moyens des animaux ont connu une augmentation significative (P < 0,05) entre les traitements. La consommation alimentaire a augmenté avec l’âge des animaux. Les cobayes du lot T0 (8704,5 ± 0,0 g) ont le plus consommé par rapport aux autres traitements. Le gain moyen quotidien a varié significativement (P<0,05) entre les traitements. L’indice de consommation est élevé chez T0 (96,2 ± 7,80) contre 66,8 ± 35,6; 52,3 ± 14,3 et 60,4 ± 22,4 respectivement pour T1, T2 et T3. Le traitement T1 est la meilleure ration. Mots clés: Cavia porcellus, croissance, Pennisetum purpureum, protéines, Ouest Cameroun. &nbsp