Entomophagy: Insects as Food

Due to the increasing cost of animal proteins, food and feed insecurity, population growth, and increasing need for protein-rich food in the developed and less developed countries, alternative sources of protein-rich food are highly needed. Scientific research has shown that edible insects are a very rich source of proteins and other nutrients. Hence, insect consumption might help revolutionaries’ food and feed insecurity and thus replace the conventional animal source. This work assesses the potential of insects as food for humans and feed for animals and gathers existing information and research on edible insects. The assessment is based on the most recent and complete data available from various sources and experts around the world, because lack of a complete data on edible insects reduces consumer confidence and limits integration of edible insect consumption with other food sources. Considering the nutritional, economic, and ecological advantages of edible insects over conventional livestock, much attention should therefore be given to their method of collection as this will help improve their availability. This could be achieved by improved conservation or by raising them as a minilivestock. Considering the economic, nutritional, and ecological advantages of this traditional food source, its promotion deserves more attention both from national governments and assistance programs

Potential of essential oils from four Cameroonian aromatic plants used in integrated protection of stored products programs: Presentation

The efficacy of essential oils extracted from fruits of Piper capense and Xylopia parviflora, and roots of Echinops giganteus and Mondia whitei were evaluated against Acanthoscelides obtectus and fungi isolated from bean seeds in laboratory conditions in Cameroon. The essential oils were extracted by water-distillation and their chemical composition identified by Gas Chromatography-Flame Ionization Detection (GC-FID) and Gas Chromatography- Mass Spectrometry (GC-MS). Toxicity assays of essential oils against A. obtectus were carried out by fumigation in which insect pests were exposed fumes of the essential oils, and mortality recorded after 6, 12, and 24 hours. Additionally, the toxicity by contact of the essential oils was evaluated through coating grains with essential oils or impregnating the essential oils onto the filter paper, allowing the insects to physically get in contact with the essential oil, and assessing weevil mortality recorded after 1, 2, 3, and 4 days. The essential oils from P. capense and X. parviflora consisted mainly of hydrocarbon monoterpenes (56.5% and 50.0% respectively), whereas the essential oils from E. giganteus was mostly constituted of sesquiterpenes (94.3%) in which the tricyclic compounds are more abundant. A major compound identified in the essential oil from M. whitei was 2-hydroxy- 4-methoxy-benzaldehyde (81%). The essential oil from X. parviflora was the most effective as contact and fumigant against A. obtectus, causing 100% mortality within 1 day at low lethal concentrations. On the other hand, the essential oil from M. whitei exhibited the best anti-fungal activity. These essential oils could play an important role in pest protection of stored beans and reduce the risks associated with use of synthetic insecticides especially in low income small holder farming systems.The efficacy of essential oils extracted from fruits of Piper capense and Xylopia parviflora, and roots of Echinops giganteus and Mondia whitei were evaluated against Acanthoscelides obtectus and fungi isolated from bean seeds in laboratory conditions in Cameroon. The essential oils were extracted by water-distillation and their chemical composition identified by Gas Chromatography-Flame Ionization Detection (GC-FID) and Gas Chromatography- Mass Spectrometry (GC-MS). Toxicity assays of essential oils against A. obtectus were carried out by fumigation in which insect pests were exposed fumes of the essential oils, and mortality recorded after 6, 12, and 24 hours. Additionally, the toxicity by contact of the essential oils was evaluated through coating grains with essential oils or impregnating the essential oils onto the filter paper, allowing the insects to physically get in contact with the essential oil, and assessing weevil mortality recorded after 1, 2, 3, and 4 days. The essential oils from P. capense and X. parviflora consisted mainly of hydrocarbon monoterpenes (56.5% and 50.0% respectively), whereas the essential oils from E. giganteus was mostly constituted of sesquiterpenes (94.3%) in which the tricyclic compounds are more abundant. A major compound identified in the essential oil from M. whitei was 2-hydroxy- 4-methoxy-benzaldehyde (81%). The essential oil from X. parviflora was the most effective as contact and fumigant against A. obtectus, causing 100% mortality within 1 day at low lethal concentrations. On the other hand, the essential oil from M. whitei exhibited the best anti-fungal activity. These essential oils could play an important role in pest protection of stored beans and reduce the risks associated with use of synthetic insecticides especially in low income small holder farming systems

Effect of added Theobroma cacao Leaves Extract on the Oxidative Stability of Refined Palm Olein during Accelerated Storage

This study was conducted to evaluate the antioxidant potential of Theobroma cacao leaves extract on the oxidative stability of palm olein (PO). The plant  material was extracted with methanol and its total phenolic, flavonoid contents and radical scavenging activity were evaluated, followed by the  identification of some phenolic antioxidants by high-performance liquid chromatography (HPLC). The cocoa leaves extract was added in palm olein at  concentrations of 500–2000 ppm. Oil containing butylhydroxytoluene (BHT) and oil without antioxidants served as positive and negative controls  respectively. The oxidative stability of these oil samples was evaluated by determining their induction times on Rancimat (at 110°C) and measuring their  oxidative state using the Schaal oven for a period of 46 days at 70°C (8 hours of heating per day) for measurement of their primary and secondary  oxidation products. Results showed Theobroma cacao leaves extract to be rich in phenolic antioxidants and to be a good radical scavenger. Caffeic acid  and vanillic acid were the phenolic antioxidants detected by HPLC. The induction times of palm olein supplemented with the extract were found to be  ranged between 26.0 –27.99 hours, values significantly (p < 0.01) higher than that of the negative control. The extract, at all concentrations, were also  found to be efficient in delaying oxidation of palm olein during 46 days storage at 70°C. It can be concluded that Theobroma cacao leaves extract can be  a natural source of antioxidants for the stabilization of palm olein.&nbsp

Irvingia gabonensis fat: nutritional properties and effect of increasing amounts on the growth and lipid metabolism of young rats wistar sp

<p>Abstract</p> <p>Background</p> <p>Dietary saturated fatty acids (SFAs) are generally considered to increase plasma cholesterol. It has also been claimed that they increase cardio-vascular disease, although the claim that some of SFAs can increase HDL-cholesterol is poorly documented. <it>Irvingia gabonensis </it>kernels after being dried and crushed they are generally used to prepare a sticky and aromatic soup very much consumed in Cameroun and West Africa countries. This study was therefore aimed at evaluating the effects of dika nut fat on the growing and lipids metabolism of young rats.</p> <p>Method</p> <p>For The nutritional evaluation related to the performances of growth and the analysis of increasing amounts of dika nut fat (0; 5.1; 7.34 and 13.48%) in young rats of <it>wistar sp</it>. The animals were taken individually out of metabolic cage for each ration 5 repetitions per sex (males and females) were carried out.</p> <p>Results</p> <p>The results obtained during the 3 weeks of treatment shows that the performances of consumption were positive. A highly significant increase (P < 0,01) of serum cholesterol and triglycerides in the high dose fat groups (13,48%) of dika fat were observed compared to control groups. However, this rise of cholesterol is due to that of HDL-cholesterol without any change in the quantity of LDL-Receptor. In parallel, the weight of the vital organ did not vary much compared to control, except for males where we observed a significantly reduction (P < 0,01) in the weight of the liver for the three diet tests.</p> <p>Conclusion</p> <p>This study shows that the increasing amount of dika nut fat alter significantly cholesterol and triglyceride at high dose diet, but also increase HDL-cholesterol.</p

Phenolic content and antioxidant activity of young and mature mango (Mangifera indica) and avocado (Persea americana) leave extracts

Polyphenols are groups of secondary metabolites in plants, known with their various biological activities, including their ability to act as antioxidants. Due to the side effects of the use of synthetic antioxidants on human’s health, the search for natural less toxic compounds has significantly increased. This study was carried out to evaluate the phenolic content and antioxidant activity of young and mature avocado (Persea americana) and mango leaves (Mangifera indica). Different extracts were prepared by maceration in methanol, ethanol, cold and hot water. The phenolic content of the extracts was determined using the Folic-Ciocalteu Method. A total of three antioxidant tests were done on the extracts: the 2, 2-diphenyl-1-picrylhydrazyl test (DPPH test), the Ferric reducing antioxidant power and the Hydroxyl radical scavenging activity. Results of these investigations generally showed that the mature leaves of mango and young leaves of avocado exhibited the highest phenolic and flavonoid contents, as well as the antioxidant activity. They can be recommended as good sources of antioxidants to reduce the damages caused by free radicals and reactive oxygenated species in the body. They can also be recommended as a source of antioxidants for the preservation of oils, food containing lipids and pharmaceutical products

Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats

This work aimed at investigating the effects of three domestic cooking methods (roasting, sprouting and boiling) on phytochemical contents (phenolic content, flavonoid, fibre), and anti-obesity (weight loss, hypoglycemic effect, serum lipids) potential of soybean seeds in obese male rats. Ten different forms were implemented, combining hulled/unhulled and raw/cooked soybean seeds using a basal and a hypercaloric diet as controls. Unhulled Roasted Soybean (URS) exhibited the highest phenolic content and a greater antioxidant activity by the FRAP assay than BHT at certain concentrations. Hulled boiled Soybean (HBS) showed the highest flavonoid content while Hulled Germinated Soybean (HGS) presented the lowest fibre content (P < 0.05). Unhulled Boiled Soybean (UBS) induced the best reduction in food intake while Unhulled Soybean Extract (USE) exhibited the greatest slimming effect. HBS exhibited the best cholesterol lowering ability; URS and Unhulled germinated Soybean (UGS) respectively induced the highest increase in HDL cholesterol levels and reduction in triglyceride levels. UBS demonstrated the highest ability to lower LDL cholesterol. UGS exhibited the highest ability to lower the postprandial blood glucose. Culinary treatments affect phytochemical content and anti-obesity potential of soybean seeds