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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.

Soy cheese (tofu) skewer is a ready-to-eat meal, sold as street food in many cities of Cameroon and locally known as "soybean soya". It is a rich source of plant proteins being produced locally for commercial purposes. This practice is considered as a job and source of revenue for individuals who partake in it and food for consumers. The aim of this study was to determine the current level of knowledge on the production conditions and the consumption habits of soy cheese skewers, commercialized in the streets of the West region of Cameroon. The survey consisted of using questionnaires to interview producers and consumers. Producers and consumers were randomly chosen to participate in this study. Results showed that about 81.63% (40) of producers were females, the majority had at least secondary level of education (57.14%), the main age group 31 and 40 years (34.69%). The production conditions varied from one person to another, but the main steps were the same and included sorting, soaking, washing, draining, grinding, filtration, heating, coagulation, pressing, slicing, frying, stewing and packaging on skewers. Spices were mainly used for flavouring (100%) and the storage of unsold leftovers was done mostly at room temperature (65.31%) for less than 1 week (75.51%). Consumers of soy cheese skewer were of different age groups, gender, educational level, marital status and cultural background. Most often, it was purchased from the street (87.2%) at the price of 50 XCFA (87.66%). Many consumed it for its taste (75.32%) and very few for its nutritional value (8.44%). The texture appreciated by consumers and producers was tender (72.09%). The production and consumption of soy cheese skewer involves a series of steps whose application conditions vary from one producer to another, which may lead to variability in the products proposed to consumers. [ABSTRACT FROM AUTHOR]

Abstract Backgrounds Oils of fish origin are a very rich source of Omega − 3 and Omega − 6 fatty acids. They have been suggested to provide numerous health benefits for humans involving antimicrobial properties. Chrysichthys nigrodigitatus and Hepsetus odoe are two fishes well known in Cameroon. The chemical composition and the antibacterial activity of these fishes derived oils are unknown. The study was designed to valorise C. nigrodigitatus and H.s odoe oils activity against food poisoning bacteria. Methods Oils were extracted by pressing and maceration methods. Their quality was assessed by analysing quality indexes including peroxides, acid, iodine, anisidine and thiobarbituric acid values. Chemical analysis was established by gas chromatography coupled to flame ionization detector. Antibacterial activity was evaluated by broth microdilution method. Results C. nigrodigitatus oil obtained by maceration exhibited highest acid (7.33 ± 0.00 mg KOH/g), anisidine (34.5 ± 1.84) and thiobarbituric acid (7.50 ± 0.30 μmol MDA/Kg) values compared to that obtained by pressing method (9.13 ± 0.64 and 6.72 ± 0.34 μmol MDA/Kg) respectively. H. odoe oil obtained by pressing method showed highest peroxide value (6.22 ± 1.31 meq O2/kg). Oil chemical analysis revealed long chain polyunsaturated fatty acids of the ω-3 family: linolenic acid (C18:3); eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) and ω-6 family; arachidonic acid (C20:4). In addition, C. nigrodigitatus oil obtained by pressing and maceration methods showed Minimum Inhibitory Concentrations (MIC) values ranging from 32 to 64 mg/ml. H. odoe oil obtained by pressing method revealed MIC values ranging between 8 and 64 mg/ml. Conclusions C. nigrodigitatus and H. odoe oils have activity against food poisoning bacteria, due to their chemical composition.

In this study, the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed. The oil was supplemented with the extract at concentrations 200â1800 ppm, and stored in the oven at 180 °C for 6 days (4 h heating per day). Palm olein containing butylated hydroxytoluene (BHT) served as positive control while the same oil without antioxidant (Control) served as negative one, in order to monitor changes in oils. After each two heating days, oil samples were collected, and their chemical indexes were determined. Peroxide, para-anisidine, TOTOX, thiobarbituric acid and iodine values were the parameters evaluated. Additionally, the evolution of the fatty acid composition of each oil sample during the storage was assessed by gas-chromatography using a flame ionization detector (GC/FID). Generally, palm olein samples containing the natural extract have exhibited the lowest rate of oxidation, and were efficient in limiting the destruction of unsaturated fatty acids in oil at frying temperature. The order of effectiveness in inhibiting oil oxidation was the following: PO + AnM1800ppm> PO + AnM1400ppm> PO + AnM1000ppm > PO + An.M600ppm> PO + An.M200ppm> PO + BHT200ppm = Control. From these results, it can be concluded that soursop flowers are a potent sources of natural antioxidants for stabilization of palm olein. Keywords: Soursop flowers, Stabilization, Natural antioxidant, Palm olein, Frying, Oxidative stability

The objective of this paper is to present the beneficial aspects of some insects consumed in sub-Saharan Africa, based on examples of insects consumed in Cameroon, to present their potential as sources of lipids and essential fatty acids. In Africa, termites, larvae of raphia weevil, caterpillars, crickets, bees, maggots, butterflies, weevil, etc. are significant sources of food. These insects belong mainly to the orders of : Isoptera, Orthoptera, Dictyoptera, Coleoptera, Hymenoptera, Lepidoptera and Diptera. Depending on the species, insects are rich in proteins, minerals (K, Ca, Mg, Zn, P, Fe) and/or vitamins (thiamine/B1, riboflavine/B2, pyridoxine/B6, acid pantothenic, niacin). The composition of oils extracted from the following six insects consumed in Cameroon was investigated : larvaes of raphia weevil (Rhynchophorus phoenicis), crickets (Homorocoryphus nitidulus), grasshopper (Zonocerus variegates), termites (Macrotermes sp.), a variety of caterpillars (Imbrasia sp.) and an unidentified caterpillar from the forest (UI carterpillar). The extraction yields of oil were 53.75%, 67.25%, 9.12%, 49.35%, 24.44% and 20.17% respectively for raphia weevil larvae, crickets, devastating crickets, termites, Imbrasia and UI caterpillar. The oil from raphia weevil mainly contains 37.60% of palmitoleic acid and 45.46% of linoleic acid. The oil from crickets is principally made up of palmitoleic acid (27.59%), linoleic acid (45.63%) and α-linolenic acid (16.19%). The oil from grasshoppers is composed of palmitoleic acid (23.83%), oleic acid (10.71%), linoleic acid (21.07%), α-linolenic acid (14.76%) and γ-linolenic acid (22.54%). The main components of termite oil are : palmitic acid (30.47%), oleic acid (47.52%) and linoleic acid (8.79%). Palmitic acid (36.08%) and linolenic acid (38.01%) are the two dominant fatty acids of Imbrasia oil. As Imbrasia oil, UI caterpillar oil is composed of palmitic acid (30.80%) and linolenic acid (41.79%). Stearic acid (7.04%), oleic acid (8.56%) and linoleic acid (6.59%) are also present. These results show that these insects are considerable sources of fat. Their oils are rich in polyunsaturated fatty acids, of which essential fatty acids are linoleic and linolenic acids. The ratio PUFA/SFA, in the majority of cases is higher than 0.8, associated with desirable levels of cholesterol.