Influence of weevil on the physicochemical characteristics, functional properties, and nutritional value of rice (Oryza sativa L.) produced at Yagoua (far-north Cameroon).

The infestation of rice by pests during the post-harvest phase is one of the consequences of the deterioration of its technological and nutritional quality. Therefore, the present study was carried out to determine the physico-chemical characteristics, functional properties and nutritional value of uninfested and weevil-infested rice during storage. To this end, rice samples were collected from a rice production unit in the Far North Region of Cameroon. The physico-chemical and functional properties of uninfested and infested rice flours were determined using standard methods. The results showed that among the functional properties, only porosity showed a significant difference (p˂0.05) between infested (13.88 %) and uninfested (17.30 %) rice flours. Concerning the proximate composition, except for the carbohydrate content, where a significant decrease (p˂0.05) was observed between infested (68.15 %) and non-infested (58.43 %) rice flours, no significant difference (p > 0.05) was observed for the other nutrients evaluated. It was also observed that weevil infestation had a significant (p < 0.05) effect on the mineral content of the rice samples. Furthermore, scanning electron microscopy analysis revealed the presence of smaller granules with imprecise shapes in non-infested rice flour. Thus, this study showed that weevil infestation had a significant negative impact on the nutritional quality of rice and that good practices must be adopted by producers to ensure the quality of rice grains during storage.

Effect of derivatization method (KOH and BF3) on fatty acid profile data of boiled Tetracarpidium conophorum, and egusi pudding oils.

Fatty acids are present in many foods, either free or esterified. Their presence helps to characterize and classify the food. The nature of these fatty acids is also associated with the treatments applied. To assess the fatty acid profile of these matrices, extractions are carried out using different solvents that influence the nature and lipid profile. The subsequent derivatization of fatty acids to more volatile fatty acyl methyl esters (FAMEs) prior to determination of the fatty acid profile takes into account the nature of the extraction solvent. Thus, the present work proposes to determine the fatty acid profile by Gas Chromatography Flame Ionisation Detector (GC-FID) of two lipid extracts derivatized by the MeOH/KOH and Hexane/MeOH/MeOH-BF3 procedures. Freshly harvested Tetracarpidium conophorum nuts from fields in the Fombap locality were brought to the laboratory where they were boiled (95 °C; 30 min), shelled, cut into small cubes and dried for 48 h at 45 °C. The dried seeds were ground and the resulting paste macerated in hexane for 48 h. The liquid fraction obtained was concentrated using a rotavapor, and the lipid extracts were stored at -15 °C. The egusi pudding was obtained by mixing 100 g of egusi seed paste with 0.50 g of white Piper nigrum powders, then packed in bulrush leaves and steamed for 120 min. After cooking, the product was stored for 4 days at room temperature and reheated twice a day. At the end of the last day, the lipid fraction oil was extracted following the methodology of Bligh and Dyer [1], then concentrated and preserved as before. The lipid extracts were then methylated using MeOH/KOH and Hexane/MeOH/MeOH-BF3 methods before injection into a GC-FID equipped with a Stabil Wax®-DA column. Supelco's standard mix of 37 FAMEs was used to identify and quantify the fatty acids present in the various samples. The results obtained enable us to identify the different fatty acids according to the retention time of their corresponding FAMEs and to quantify them. The fatty acids obtained were classified as saturated and unsaturated (mono and polyunsaturated). These analyses showed that the rapid derivatization method (MeOH/KOH) identified the same number of fatty acids as the Hexane/MeOH/MeOH-BF3 method in the lipid extract from the egusi pudding, whereas the Hexane/MeOH/MeOH-BF3 method identified four more fatty acids in the lipid extract coming from Tetracarpidium conophorum. Although the number of fatty acids was similar, the derivatization method influenced the nature of the fatty acids in the egusi pudding lipid extract. Overall, polyunsaturated fatty acids were the most abundant in the different oils. Omega-3 were the majority subclass in Tetracarpidium conophorum nuts, while omega-6 were in egusi pudding. The derivatization method did not influence the majority fatty acid (alpha linolenic) in Tetracarpidium conophorum nuts, whereas derivatization with BF3 gave trans linoleic and KOH cis linoleic in egusi pudding. These results show that the choice of derivatization method for fatty acid profiling and quantification is very important and depends on the technique and extraction solvents used.

Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour.

Safou (Dacryodes edulis H.J.Lam) is a seasonal fruit of great importance in the diet and economy of the populations of safou-producing countries. However, the valorization of this fruit is limited due to postharvest losses linked to the softening of the fruit, though this fruit is an essential source of macro- and micronutrients. Thus, this study is aimed at contributing to the valorization of softened safou by determining the optimum softening time, drying time, and temperature for good nutritional and rheological flour. The effects of the softening time, drying time, and drying temperature on the fat, protein, carbohydrate, dietary fibre, water, calcium, phosphorus, and potassium content were studied using the central composite design. The results showed that all the responses were affected by the factors. Also, the softening time of 4.75 days, drying time of 40.55 hours, and drying temperature of 41.83°C were the optimum conditions for producing safou flour with high nutritional value and good rheological properties. These optimum conditions resulted in safou flour with 58.95%, 12.40%, 22.40%, 4.38%, 4.91%, 2207.90 mg/1000 mg, 1898.30 mg/1000 mg, and 478.540 mg/1000 mg as lipid, protein, carbohydrates, fibre, moisture calcium, phosphorus, and potassium content, respectively. In addition, the pasting temperature, peak viscosity, breakdown, holding viscosity, final viscosity, setback, setback ratio, and stability ratio of the aforementioned flour were 50.42°C, 58 cp, 0.5 cp, 57.5 cp, 61.5 cp, 4 cp, 1.07, and 1, respectively. Based on its nutritional value and rheological properties, softened safou flour can be used in food formulation, thus contributing to the valorization of safou fruits.

Peptidomics Analysis of Soy Protein Hydrolysates-Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles.

This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil's oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips. Proteins were extracted and hydrolyzed with two proteases. Trypsin hydrolysate (HTRY) exhibited higher anti-radical activity (DPPH, 70.2%) than the control (unhydrolyzed proteins, 33.49%) and pepsin hydrolysate (HPEP, 46.1%) at 200 µg/mL. HPEP however showed a 4.6-fold greater reduction of ferric ions (FRAP) while also possessing a higher peroxyl radical scavenging ability (716 ± 30 µM Trolox Eq/g) than HTRY (38.5 ± 35 µM Trolox Eq/g). During oil oxidative stability tests, HPEP improved the oxidative stability of the palm olein oil after 8 and 12 frying cycles, characterized by lower concentrations of hydroperoxides, and carbonyl and volatile compounds. HTRY however exerteda pro-oxidant activity. Structural data from SDS-PAGE and tandem mass spectrometry showed that the mechanism for the greater activity of the pepsin hydrolysate occurred due to unique structural features and a higher percentage of short-chain peptides. This was justified by a 25, 31, and 48% higher contents of tryptophan, histidine, and methionine, respectively (important amino acids with hydrogen atom transfer and electron-donating capacities) in the peptides identified in the pepsin hydrolysate.

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample.

Introduction: The utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, proteolytic activity, free amino nitrogen (FAN) and soluble protein contents of Coca-sr and Atp-Y maize varieties. Methods: To achieve this, the central composite design (CCD) was used for the optimization of five parameters, namely soaking time (18-42 h), plant salt concentration (0.5-1.2%), soaking temperature (25-41°C), sprouting time (80-195 h) and ripening time (17.50-42 h), and following dependent variables were investigated: proteolytic activity, FAN content and soluble protein. Optimal samples flours obtained were then subsequently subjected to physicochemical and functional analysis. Results: The analysis of results showed that the linear, interactive and quadratic effects of the factors significantly (p<0.05) affected the proteolytic activity, FAN and soluble protein contents of both varieties. The direction of each factor's variation and its effects were not similar in the two varieties. The optimal malting conditions were 7.31 h soaking with 1.678% vegetable salt at a temperature of 34.65°C followed by sprouting for 245.59 h and maturation for 0.765 h for the Atp-Y variety. For the Coca-sr variety, it requires 1.608 h of soaking with 1.678% vegetable salt at a temperature of 51.93°C followed by 273.94 h and 58.73 h for sprouting and ripening time respectively. The meals of Coca-sr produces using these optimal conditions showed a significantly (p<0.05) higher proteolytic activity, FAN and soluble protein content. The amylolytic activity was more pronounced in the Atp-Y variety, as was the content of essential amino acids. The above optimal conditions reduced the content of anti-nutrients (phytates, saponins, oxalates, condensed and hydrolysable tannins), improved the availability of minerals (Ca and Mg), reduced the pH, mass density, water retention capacity and swelling rate. Conclusion: As a result, the optimal flours of these two maize varieties could be applied in the formulation of supplementary foods, bakery products and beer by industrialists.

The effect of soursop-flower-enriched fried palm olein on some biochemical and hematological parameters of rats.

This work set out to, first, assess the role of soursop flower extracts (SFE) in limiting palm olein oxidation during the production of plantain chips, before ascertaining the effect of these soursop-flower-enriched fried palm olein on some biochemical and hematological parameters of rats. The extracts were added to 1.5 kg of oil at 1000, 1400, and 1800 ppm, while BHT at 200 ppm served as a positive control (PO+BHT), and the oil without additives was the negative control (PO). The samples were subjected to 15 frying cycles. Total oxidation values varied between 5.94 ± 0.0 and 31.58 ± 0.37; 8.08 ± 0.25 and 28.24 ± 0.00 and 13.71 ± 0.24 and 42.71 ± 0.40 respectively for palm olein enriched with SFE, for PO+BHT and for PO. Twenty-one groups each comprising five rats received, through dietary supplementation, oils subjected to 0, and 5, 10 and 15 frying cycles for a duration of 30 days. The alanine transaminase and aspartate transaminase of rats fed with oils enriched with SFE at fresh states and at 5 frying cycles was comparable to that of the neutral control group (23.45 ± 2.65 and 93.10 ± 3.53 U/L) and lower than that of the negative control group (52.15 ± 2.01 and 124.07 ± 1.89 U/L). The HDL cholesterol of these animals was also comparable to that of the neutral control group (67.82 ± 4.06 mg/dl) and higher than that of the negative control group (50.25 ± 5.20 mg/dl). White blood cells and mean corpuscular volume of rats fed with fried olein previously enriched with SFE were lower than those fed with fried olein without additives. These extracts are recommended as natural antioxidants for the stabilization of palm olein.

Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality.

The mixing of edible oils makes it possible to prevent lipid oxidation and preserve the nutritional and organoleptic quality of food. This study was conducted to determine the optimized blend ratio of groundnut (Arachis hypogea), olein, stearin, and sesame (Sesamum indicum L.) oils, to limit thermal oxidation of their lipids. The augmented simplex lattice design was used to study the effect of the edible oils (peanut, palm olein, palm stearin, and sesame oils) on the responses; peroxide value, thiobarbituric acid value, p-Anisidine value, iodine value, free fatty acid content, and total oxidation. The optimized blending oil proportions of peanut, olein, sesame, and stearin oils, were: 33.23%, 23.23%, 15.85%, and 27% respectively. Under this optimum condition, the following quality parameters were obtained: 1.75% oleic acid for the free fatty acid; 6.15 meq/kg for the peroxide value; 1.16 meq MDA/Kg for the thiobarbituric acid value; 55.39 g I2/100 g for the iodine value, 4.45 for the p-Anisidine value, and 19.85 for the total oxidation value. The resulting desirability was equal to 1. Thus, our results for the optimization indicate that the combination of oil makes it possible to best preserve the chemical quality of the lipids during heat treatments.

Assessment of cetyl-trimethyl-ammonium bromide (CTAB) based method for the extraction of soil-transmitted helminth DNAs from stools for molecular dagnostic of soil-transmitted helminthiasis.

Although several protocols were developed to extract DNA for soil-transmitted helminthiasis diagnostic, amplifying these extracts remains challenging due to DNA polymerase inhibitors. This study aimed to assess a DNA extraction method for efficient detection of soil-transmitted helminth species by determining stool mass and the type of DNA polymerase that can be used for this extraction method. For this study, 141 stool samples harbouring soil-transmitted eggs and 50 samples without egg were obtained from school-aged children of Makenene in the Centre region of Cameroon. DNA was extracted from 10, 20, 40 and 80 mg of stool using commercial kit and/or cetyltrimethylammonium bromide (CTAB)-based method. The amount of stool for molecular diagnostic of soil-transmitted helminthiasis was determined by amplifying Ascaris lumbricoides DNA. The performances of three DNA polymerases and CTAB-based method were assessed by amplifying DNA of different soil-transmitted helminth species. For this study, 94 stools with A. lumbricoides eggs, 39 with Trichuris trichuria and 15 with hookworm were analyzed. DNA of A. lumbricoides, T. trichuria, Necator americanus and Ancylostoma duodenale were detected in 97.9% of extracts from stools harbouring soil-transmitted helminth eggs. Soil-transmitted helminth DNAs were significantly (X2 = 17.66; df = 3; p ã€ˆ00001) more amplified in extracts from 10 and 20 mg than those from 40 and 80 mg. The amplification rate with "Q5 high fidelity DNA polymerase" was significantly (X2 = 30.54; df = 2; p < 0.00001) higher than that of other DNA polymerases. Multiplex-PCR confirmed co-infections of A. lumbricoides with either T. trichuria or N. americanus. The extraction cost for the CTAB-based method was $1.45. This method appearedis reliable and 3 times cost effective than commercial kit. Its combination with the "Q5 high fidelity DNA polymerase" may improve soil-transmitted helminthiasis diagnostic.

Antioxidant and antidiabetic activities of a polyphenol rich extract obtained from Abelmoschus esculentus (okra) seeds using optimized conditions in microwave-assisted extraction (MAE).

Functional foods have gained popularity in recent decades. They are exploited for their bioactive compounds like polyphenols, which are highly demanded in cosmetic, pharmaceutical and nutraceutical industries. However, extractive techniques and conditions used up to recently are almost obsolete and must be optimized for higher efficiency. The current study aimed to evaluate the antidiabetic potential of an optimized extract of Abelmoschus esculentus (okra) seeds. The optimal conditions for extracting polyphenolic compounds from okra seeds were determined using Microwave Assisted Extraction (MAE). A Face Center Composite Design (FCCD) was used for optimization. Solvent/dry matter ratio, wavelength and time were considered while the response studied was the polyphenolic content. The extract obtained at optimal conditions was characterized using Thin Layer Chromatography (TLC) and Fourier Transform Infra-Red (FTIR) spectroscopy, then tested for its antioxidant, alpha amylase inhibitory and antidiabetic activities. Response Surface Methodology (RSM) permitted the determination of the optimal conditions for phenols extraction as: microwave power 330 W, with a solvent ratio of 97.04/1 mL/g for 9.5 min of extraction time. The optimized extract showed a phenolic content up to 86.37 ± 1.13 mg GAE/g containing quercetin and catechin as revealed by the TLC. Functional groups characteristic of polyphenols were identified on FTIR spectra, and the extract exhibited good in vitro antioxidant capacities with DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging capacity and FRAP (Ferric Reducing Antioxidant Power Assay). An IC50 of 3.99 ± 0.15 µg/mL was obtained with the DPPH scavenging test. Alpha amylase inhibitory assay revealed that the optimized okra extract behaved as a non-competitive inhibitor of porcine pancreatic amylase with an IC50 of 484.17 ± 2.33 µg/mL. Antidiabetic activity of the extract was observed in streptozotocin-induced diabetic males Wistar rats, as shown by the fasting blood glucose levels, food intake, changes in body weight and serum lipid profile among others.

Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of Polypterus bichir bichir fish from far-north region of Cameroon.

The objective of this study was to evaluate the effect of different cooking and smoking treatments on proximate composition, lipid quality and mineral content of Polypterus bichir bichir, a fish consumed in Far-North Region of Cameroon. Results revealed that the proximate composition was significantly (P < 0.05) affected by treatments: except boiling, all the others treatment reduced significantly (P < 0.05) moisture content of fish while lipid and protein were significantly increased. After processing, the free fatty acids, peroxide and thiobarbituric acid reactive substances values (TBARS) were increased. Iodine value of all treated samples was significantly (P < 0.05) decreased. The combined treatments (frying + boiling and smoking + boiling) negatively affected the lipid quality of fish. Boiling caused significant losses in the mineral contents of fish while smoking treatment led to an important increase of its mineral contents. Steaming appeared to be the best processing method for cooking fish concerning the lipid stability.

Fine-scale mapping of Schistosoma mansoni infections and infection intensities in sub-districts of Makenene in the Centre region of Cameroon.

BACKGROUND: Schistosomiasis control relies mainly on mass drug administration of Praziquantel (PZQ) to school aged children (SAC). Although precision mapping has recently guided decision making, the sub-districts and the epidemiological differences existing between bio-ecological settings in which infected children come from were not taken into consideration. This study was designed to fill this gap by using POC-CCA and KK to comparatively determine the prevalence and infection intensities of Schistosoma mansoni (S. mansoni) and to perform fine-scale mapping of S. mansoni infections and its infection intensities with the overarching goal of identifying sub-districts presenting high transmission risk where control operations must be boosted to achieve schistosomiasis elimination. METHODOLOGY: During a cross- sectional study conducted in Makenene, 1773 stool and 2253 urine samples were collected from SAC of ten primary schools. S. mansoni infections were identified using the point of care circulating cathodic antigen (POC-CCA) and Kato-Katz (KK) test respectively on urine and stool samples. Geographical coordinates of houses of infected SAC were recorded using a global position system device. Schistosome infections and infection intensities were map using QGIS software. RESULTS: The prevalence of S. mansoni inferred from POC-CCA and KK were 51.3% and 7.3% respectively. Most infected SAC and those bearing heavy infections intensities were clustered in sub-districts of Baloua, Mock-sud and Carrière. Houses with heavily-infected SAC were close to risky biotopes. CONCLUSION: This study confirms the low sensitivity of KK test compared to POC-CCA to accurately identify children with schistosome infection and bearing different schistosome burden. Fine-scale mapping of schistosome infections and infection intensities enabled to identify high transmission sub-districts where control measures must be boosted to reach schistosomiasis elimination.

Domestication Syndrome in Dacryodes edulis (Burseraceae): Comparison of Morphological and Biochemical Traits between Wild and Cultivated Populations.

For millennia, people have harvested fruits from the wild for their alimentation. Gradually, they have started selecting wild individuals presenting traits of interest, protecting and cultivating them. This was the starting point of their domestication. The passage from a wild to a cultivated status is accompanied by a modification of a number of morphological and genetic traits, commonly known as the domestication syndrome. We studied the domestication syndrome in Dacryodes edulis (G.Don) H.J.Lam (known as 'African plum' or 'safoutier/prunier'), a socio-economically important indigenous fruit tree species in West and Central Africa. We compared wild and cultivated individuals for their sex distribution; flower, fruit and seed morphometric characteristics; seed germination temporal dynamic and fruit lipid composition. We found a higher percentage of male and male-hermaphrodite sexual types in wild populations than in cultivated ones; a lower fruit and seed mass in wild individuals; and similar mean time of germination, oil content and fatty acid composition between wild and cultivated individuals. Our results are interpreted in light of the presence of a domestication syndrome in D. edulis.

Fine mapping of Ascaris lumbricoides, Trichuris trichiura and hookworm infections in sub-districts of Makenene in Centre Region of Cameroun.

Preventive chemotherapy (PC) that remains the main control strategy recommended by the World Health Organization to achieve the elimination of soil-transmitted helminth (STH) infections as a public health problem must be strengthened by identifying the remaining transmission hot-spots for the deployment of appropriate control measures. This study was designed to assess the prevalence and infections intensities of soil-transmitted helminths and perform micro scale mapping in order to identify transmission hot-spots for targeted control operations. Stool samples were collected from 1775 children in ten primary schools of eight sub-districts of Makenene in Cameroon. Kato Katz technique was used to process and examine stool samples to detect the eggs of soil-transmitted nematodes. The prevalence of soil-transmitted helminth species as well as the infection intensities was compared. Data visualizations in forms of maps were made using Quantum geographic information system (QGIS) software. The overall prevalence of soil-transmitted helminth infections was 4.8% with a 95% confidence interval (CI) of 3.8-5.9%: 3.0% (95% CI 2.2-3.9) for Ascaris lumbricoides, 1.4% (95% CI 0.9-2.0) for Trichuris trichiura and 0.8% (95% CI 0.5-1.4) for hookworms. The prevalence of soil-transmitted helminth species differ significantly between schools and sub-districts. The intensity of infections was light (2.4%, 1.1% and 0.8%), moderate (0.4%, 0.1% and 0.1%) and heavy (0.2%, 0.2% and 0%) for A. lumbricoides, T. trichiura and hookworm respectively. The mean intensity of infections was 7255 EPG for A. lumbricoides, 2900 EPG for T. trichiura and 298 EPG for hookworm. Between schools, significant difference was recorded in the means of infection intensities of T. Trichiura and hookworms but not for A. lumbricoides. This difference was also significant for T. Trichiura when comparison were between sex. No significant difference were recorded when the comparison were between age. Fine mapping revealed that children harbouring heavy infections were clustered in the same sub-districts; highlighting the presence of high endemicity sub-districts and hot-spots for the transmission of different soil-transmitted helminth species. This study showed a diversity in the prevalence and transmission of different soil-transmitted helminth species. It also hightlighted the need for micro scale mapping to enable the localisation of high endemicity sub-districts and transmission hot-spot sites where targeted control operations must be deployed to achieve STH elimination.

Optimization using response surface methodology of the soaking and germination time of two rice varieties (Nerica 3 and Nerica L56) grown in the locality of Dschang (West-Cameroon).

Abstract: One of the solutions to increase children's energy intake is the use of amylase-rich flours. This led us to optimize the fluidification capacity of two paddy rice varieties. For that, the Doehlert plane-type response surface methodology was used to optimize the germinating ability of paddy rice flour (varieties Nerica 3 and Nerica L56) to fluidize cassava-based gruels by using two factors: soaking and germination time. The evaluated response was the flow velocity of the gruels. The optimization result showed that, the optimal soaking time was 48 h for the variety Nerica L56 and 12 h for Nerica 3. Concerning the optimal germination time, it was 135 h for both varieties. These conditions have been found to have the best fluidifying capacities for cassava flour-based gruels. The incorporation of 3 g germinated paddy rice flour (Nerica L56 and Nerica 3) and at optimal conditions, allowed us to obtain high flow velocities of the gruels. They were 100.00 mm/30 s and 210.66 mm/30 s respectively for the varieties Nerica L56 and Nerica 3. These flow velocities were similar to the flow velocities predicted by the model for desirabilities of 0.99 and 1.00. In view of all these results, we could therefore recommend the use of these two varieties of rice produced under these conditions to improving flow velocities, dry matter concentrations and energy bulk of the gruels.

Effect of boiling and oven roasting on some physicochemical properties of sunflower seeds produced in Far North, Cameroon.

The effects of different processing methods on proximate composition, total phenolic content, antioxidant activity, lipid oxidation, and mineral contents of sunflower seeds produced in Far North Region of Cameroon were evaluated. Mean moisture, ash, lipid, protein, fiber, and carbohydrate contents of raw sunflower seeds were 6.60%, 2.55%, 44.65%, 20.17%, 4.08%, and 21.25%, respectively. The changes in moisture, ash (excepted in boiled samples), lipid, protein, fiber, and carbohydrate (excepted in roasted samples) were found to be significant for all cooking methods. Ash and lipid contents of samples roasted at 120°C were found to be significant when compared with other cooking methods. Antioxidant activity increased with treatment. After processing, the acid, peroxide, and thiobarbituric acid values increased significantly, whereas iodine value decreased. The roasting process improved the induction time, and samples roasted at 120°C were found to have the highest induction time (2.29 ± 0.09 hr). Raw sunflower seeds were good sources of potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), and manganese (Mn). Increase in contents of Ca, Mg, Zn, Cu, and Fe was observed during processing. Roasting compared with boiling appeared to be the best cooking method of sunflower seeds concerning nutrient content, antioxidant stability, and lipid stability.

Field assessment in Cameroon of a reader of POC-CCA lateral flow strips for the quantification of Schistosoma mansoni circulating cathodic antigen in urine.

BACKGROUND: Determining Schistosoma mansoni infection rate and intensity is challenging due to the low sensitivity of the Kato-Katz (KK) test that underestimates the true disease prevalence. Circulating cathodic antigen (CCA) excreted in urine is constantly produced by adult worms and has been used as the basis of a simple, non-invasive point of care test (POC-CCA) for Schistosoma mansoni infections. Although the abundance of CCA in urine is proportional to worm burden, the POC-CCA test is marketed as a qualitative test, making it difficult to investigate the wide range of infection intensities. This study was designed to compare the prevalence and intensity of S. mansoni by KK and POC-CCA and quantify, on fresh and frozen (<-20°C) urine samples, CCA using the visual scores and the ESEquant LR3 reader. METHODOLOGY: Stool and urine samples were collected from 759 school-aged children. The prevalence and intensity of S. mansoni were determined using KK and POC-CCA. The degree of the positivity of POC-CCA was estimated by quantifying CCA on fresh and frozen urine samples using visual scores and strip reader. The prevalence, the infection intensity as well the relative amounts of CCA were compared. RESULTS: The S. mansoni infection rates inferred from POC-CCA and KK were 40.7% and 9.4% respectively. Good correlations were observed between infection intensities recorded by; i) the reader and visual scoring system on fresh (Rho = 0.89) and frozen samples (Rho = 0.97), ii) the reader on fresh urine samples and KK (epg) (Rho = 0.44). Nevertheless, 238 POC-CCA positive children were negative for KK, and sixteen of them had high levels of CCA. The correlation between results from the reader on fresh and frozen samples was good (Rho = 0.85). On frozen samples, CCA was not detected in 55 samples that were positive in fresh urine samples. CONCLUSION: This study confirmed the low sensitivity of KK and the high capacity of POC-CCA to provide reliable data on the prevalence and intensity of S. mansoni infections. The lateral flow reader enabled accurate quantification of CCA under field conditions on fresh and frozen urine samples with less time and effort than KK.

Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel.

The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented cassava flour gruels. To do this, the germinated corn flour (GCF) varieties Atp and Kassaï was produced according to the response surface methodology and the Doehlert plan was used with factors such as soaking (12-48 h) and germination (24-96 h) times. Once obtained, these GCF were used to increase the energy density of cassava flour gruels with flow velocity as response. The Doehlert plan was also used with fermented cassava flour concentration (17.5-30 %) and optimised sprouted corn flour mass (1-5 g) as factors. The experimental design that had been performed indicated that the effectiveness of corn amylase flour to fluidify the gruels depends not only to the conditions of production (soaking and germination) (p < 0.05) but also their incorporation during the preparation (corn amylase-fermented cassava flour) (p < 0.05). The rich corn amylase flour can be obtained by soaking Kassaï and Atp varieties for 20 h and 28 h respectively and germinated for 90.82 h. Application of these GCF during the preparation of fermented cassava flour gruels has shown that to obtain gruels with flow velocities between 100-160 mm/30s, it was necessary to couple 1.16 g of sprouted corn flour variety Kassaï for 26.23 % of fermented cassava flour and 1.12 g of corn flour variety Atp for 25.94 % of fermented cassava flour. The use of these couples has made it possible to multiply the energy density of the gruels by 6.55 and 6.49, respectively. In view of these results, it is therefore advisable to use the germinated corn flours produced under the conditions obtained to fluidise and increase the energy density of the fermented cassava gruels.

Effect of Syzigium aromaticum and Allium sativum spice extract powders on the lipid quality of groundnuts (Arachis hypogaea) pudding during steam cooking.

Groundnut seeds (Arachis hypogaea) contain higher concentrations of unsaturated lipids which are prone to oxidation in formulated foods. This study determined the antioxidant activities of water extract powders from two spices (Syzigium aromaticum and Allium sativum) and their ability to preserve the quality of lipids in groundnuts pudding during steam cooking with 0, 0.5, 1, 2 and 4% of spice extract powders. Total phenolic (TPC) and flavonoid (FC) contents of extracts from S. aromaticum were 140.23 mg GAE/100g extract and FC of 110.34 mg CAE/g extract compared to values of Allium sativum extracts (54.28 mg GAE/100g extract and 34.80 mg CAE/g extract). The showed DPPH free radical scavenging activities of the extract from S. aromaticum depending on the concentration ranged from 82.15% to 97.66% and this was higher than the activities of A. sativum but comparable to the values of buthylhydroxytoluene used as control. The chemical analysis of oil extracted revealed that the addition of the spice extract powders limited the appearance of oxidation products characterized by a reduction of up to 9-fold of peroxide value, 5-fold for anisidine and 2-fold for thiobarbituric acid reactive species. In many cases, the addition of S. aromaticum spice extract powder to the pudding better prevented lipid oxidation likely because of its superior ability to scavenge peroxyl radicals (ROO., HO., DPPH . ). In a nutshell, the addition S. aromaticum and A. sativum spice extract powders on grilled groundnuts paste for groundnuts pudding preparation in household can help preserve its lipid quality.

Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.

The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly (p < 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases (p < 0.05). The highest content of proteins is obtained for sun-dried fish. Analysis also reveals that these two drying methods accelerate lipid oxidation by increasing peroxide value and total oxidation value. Smoking and sun drying decrease polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios of the two fish oils. The higher percentages of unsaturated fatty acid present in raw samples are responsible for the major changes in fatty acid profile occurring during drying methods. It is concluded that based on lipid oxidation, sun-drying is found to be the better method to dry fish.

Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii).

This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group was left unprocessed and served as the control. Polyphenols were extracted from the processed seeds using the maceration method, and their content and antioxidant activity were evaluated. Oils were extracted from the dried seeds by Maceration method, and the quality was analyzed by determining their peroxide value (PV), thiobarbituric acid value (TBA), iodine value (IV), and acid value (AV). The changes in proximate composition and mineral content of the processed samples were also evaluated using standard methods. Results showed that traditional roasting significantly decreases (p < .05) the polyphenol content and antioxidant activity of Djansang seeds as compared to boiling. The analysis of oil showed that traditional roasting and boiling significantly reduce the quality of Djansang seed oil (PV: 10.85-38.49 meq O2/kg; TBA: 1.80-3.20 ppm; AV: 0.28%-0.82%; and IV: 104.27-98.11 g I2/g for roasted samples, and PV: 10.85-27.52meq O2/kg; TBA: 1.45-2.28 ppm; AV: 0.56%-0.96%; and IV: 105.87-102.96 g I2/g for boiled samples) compared to the control (PV: 9.96 meq O2/kg; TBA: 1.01 ppm; AV: 0.11%; and IV: 104.83 g I2/g) and that traditionally roasted samples were the most affected. The proximate and mineral composition of Djansang was also affected during processing. Boiling for 5 and 10 min (BNS 5 min and 10 min) and traditional roasting for 5 min (TRNS 5 min) appear to be the best processing methods of Djansang for production of Djansang-based foods like Djansang sauce.