Nutritive value of some Cucurbitaceae oilseeds from different regions in Cameroon

The nutritive value of five species of Cucurbitaceae (egusi) seeds from different bio-climatic regions in Cameroon was studied. These seeds are Cucumeropsis mannii, Cucurbita maxima, Cucurbita moschata, Lagenaria siceraria and Cucumis sativus. The results show that the nutritional value of these seeds does not depend on the climatic region but on the species. Theirmoisture, crude fibre and ash levels are similar to those of soybean, peanuts, sesame and sunflower seeds, but their carbohydrate levels are lower. The Cucurbitaceae seeds and their defatted cakes are rich in proteins (28 to 40.49 and 61 to 73.59% respectively). They also contain high lipid levels similar to those of the other oilseeds. These seeds can thus be considered as sources of proteins and oils

A cocrystal of 3α-hy­droxy­tirucalla-8,24-dien-21-oic acid and 3β-fluoro­tirucalla-7,24-dien-21-oic acid (0.897:0.103)

The title compound, 0.897C30H48O3.0.103C30H47O2F is a co-crystal of two triterpenes isolated from the resin of Canarium schweinfurthiiand Engl. Both triterpenes consists of four trans-fused rings having chair/half-chair/half-chair and envelope conformations. The mol­ecular conformations are stabilized by intra­molecular C—H⋯O hydrogen bonds, forming rings of S(7) graph-set motif. In the crystal, mol­ecules are linked by inter­molecular O—H⋯O and C—H⋯O inter­actions, forming sheets parallel to (001). All atoms. excepting the axially-oriented hydroxyl group in the major component and the equatorially-oriented fluorine atom in the minor component, are overlapping

3α-Hy­droxy­tirucalla-8,24-dien-21-oic acid

The title compound, C30H48O3, a triterpene isolated from the resin of canarium schweinfurthiiand, is an isomer of the previously reported triterpene 3α-hy­droxy­tirucalla-7,24-dien-21-oic acid [Mora et al. (2001 ▶). Acta Cryst. C57, 638–640], which crystallizes in the same trigonal space group. The title mol­ecule consists of four fused rings having chair, half-chair, half-chair and envelope conformations for rings A, B, C and D, respectively (steroid labelling). An intra­molecular C—H⋯O hydrogen bond generates an S(7) ring. In the crystal, mol­ecules are linked by O—H⋯O and C—H⋯O inter­actions, forming (001) sheets

Composition chimique des épices utilisées dans la préparation du Nah-poh et du Nkui de l'ouest Cameroun

Chemical Composition of some Spices Used in the Preparation of Nah-poh and Nkui from West Cameroon. Nkui and Nah poh are two traditional soups of the western province of Cameroon which contained many spices. Spices normally used in these soups were analysed to determine the contents of some of their constituents (lipids, proteins, carbohydrate, fibre, calcium, magnesium, phosphorus, iron and oxalic acid). For the twenty-three samples studied, statistical analyses showed that their nutrient contents differed significantly (P level 5%) from one sample to another. The dry matter (DM) varied from 84.39 ± 0.26% (P. guineense) to 92.79 ± 0.05% (X. aethiopica). Lipid content varied greatly from one spice to another and from one part of the plant to another; M. myristica showed the greatest value (47.52%), while T. tetraptera had the lowest value of lipid content (0.32%). Protein contents of the samples varied from 2.65 ± 0.01 (H. zenkeri) to 17.87 ± 0.04% (S. zenkeri, fruit). Carbohydrate content varied remarkably, independently of the part of the plant used as spice. As for the mineral part, calcium content of the spices varied from 89.13 ± 0.21 mg/100 g DM (S. Zenkeri, fruit) to 2789.35 ± 0.92 mg/100 g DM (S. zenkeri, bark). Magnesium content was high and varied from 228.28 ± 0.35 mg/100 g DM (S. zenkeri, fruit) to 2800 ± 0.57 mg/100 g DM (S. Zenkeri, bark). Iron and phosphorus contents were low. For soluble oxalic acid, the highest value was obtained in the whole fruits of D. glomerata 7.39 g/100 g DM and the smallest in the fruits (0.4 g/100 g DM) of A. daniellii. The total oxalic acid varied between 0.52 (H. gabonii) and 6.59 g/100 g DM (X. africana). The crude fiber content varied from 4.17 ± 0.01% in the fruit of S. zenkeri to 56.00 ± 2.44% in the H. gabonii, bark's

Procédés traditionnels de production et circuit de commercialisation du beurre de karité dans le nord Cameroun

Traditionnal Production and Commercialization of Shea Butter in North-Cameroon. Shea (Vitellaria paradoxa) from the Sapotaceae family yields fruits with an oily seed from which is extracted a butter commonly used for food and cosmetics. The present study aimed at investigating the traditional production processes and the commercialisation of shea butter in North- Cameroon. Surveys were carried out in the main production areas, butter produced locally and analysed for its quality. Results obtained showed that the shea butter is produced traditionally and the commercialisation is not organized. Two production processes were identified: the wet and the dry way. A significant difference (p< 0.05) was observed in butter quality according to the production locality

An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh

International audienc