Evaluation of Antidiabetic Properties of the Leaves Extract of Ficus vallis-choudae Delile in a Model of Type 2 Diabetes Induced by High-Fat Diet and Streptozotocin.

This work aimed to determine the phytochemical composition of the aqueous extract of leaves of Ficus vallis-choudae (AEFV) and to evaluate its antidiabetic properties on a model of type 2 diabetes induced by a high-fat diet (HFD) and a low dose of streptozotocin (STZ). The phytochemical analysis was carried out according to several methods using the standard of each bioactive compound. Type 2 diabetes was induced by feeding rats for 4 weeks with HFD lard followed by injection of a low dose of STZ (35 mg/kg). After induction, the rats were divided into groups and treated for 28 days with metformin (40 mg/kg) and the AEFV at doses of 110, 220, and 440 mg/kg. The results showed that the AEFV contains saponins, flavonoids, tannins, and total polyphenols. In addition, it dramatically reduced body mass, body mass index (BMI), atherogenic index (AI), coronary heart risk index (CRI), and abdominal fat and increased homeostatic model assessment of ß-cell function (HOMA-ß), high-density lipoprotein cholesterol (HDL-c) levels, and cardioprotective index (CI). The AEFV also lowered blood glucose levels, insulinemia, homeostatic model assessment of insulin resistance (HOMA-IR) index, and total cholesterol (TC), triglycerides (TG), low-density lipoproteins cholesterol (LDL-c), and very-low-density lipoproteins cholesterol (VLDL-c) levels. There was a decrease in alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activity and in urea and serum creatinine levels following the administration of AEFV. The AEFV caused increased superoxide dismutase (SOD) and catalase (CAT) activities, reduced glutathione (GSH) levels, and decreased malondialdehyde (MDA) levels in the liver, kidneys, and heart of rats. The AEFV has hypoglycemic, antioxidant, and cardioprotective properties, thus validating its use in traditional medicine for the treatment of type 2 diabetes and its complications.

Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far-North region of Cameroon.

The objective of this study was to assess the antioxidant activities of three plant extracts (Moringa oleifera leaves, Xylopia aethiopica fruits, and Allium cepa leaves) and to evaluate their effects on the preservation of fish polyunsaturated fatty acids (PUFAs) during smoking and sun-drying processes. PUFAs are highly prone to oxidation during fish processing. The plant extracts were analyzed for their polyphenol contents and were evaluated for their total antiradical capacity. The polyphenol components of each plant were characterized. The hydroethanolic and aqueous extracts were added to the fish at concentrations of 3, 6, 9, and 12 g/L and 10, 20, 30, and 40 g/L, respectively. Butylated hydroxytoluene (BHT) was used as a positive control at a concentration of 2 g/L to compare the antioxidant effects of the plant extracts. The treated fish was subjected to smoking or sun drying and the fatty acid composition of the fish lipid extract was assessed. The results showed that the total polyphenolic, flavonoid, and tannin contents varied significantly from one plant extract to the other (p < .05). The radical scavenging and FRAP increased significantly with the concentration of the plant extracts (p < .05). An HPLC analysis of the extracts led to the preliminary identification of four hydroxycinnamic acids in M. oleifera and X. aethiopica, one anthocyanin and one flavone glycoside in M. oleifera, and four flavan-3-ols in X. aethiopica. Moreover, eight flavonols were preliminarily identified in the three plants. Compared to the control product, these plant extracts significantly protected fish PUFAs from oxidation (p < .05). The aqueous extract of A. cepa at 40 g/L better preserved omega-3 in fish during smoking and sun drying than the control product. Incorporating the three plant extracts during smoking and sun-drying processes can effectively preserve the PUFAs in fish. Therefore, these plants are viable sources of natural antioxidants in the preservation of fish products.

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.

Organoleptic and Physicochemical Properties of Soy-Milk Yoghurt Enriched with Moringa Oleifera Root Powder.

The organoleptic and physicochemical properties of soy-milk yoghurt enriched with moringa root powder are evaluated here. Moringa oleifera soy-milk yoghurt is produced at different formulations blended from cow milk: soymilk: Moringa in a ratio of A (100%:0%:0%; B (60%:39.9%:0.1%); C (50%:49.9%:0.1%), D (40%:59.9%:0.1%), and E (0%:99.9%:0.1%) with sample A serving as the control. Sensory analysis is done for each formulation and the physicochemical properties of the preferred formulations are performed. The pH and titratable acidity are measured by a pH meter and titration respectively. Proximate composition is measured according to Association of Official Analytical Chemists methods. The mineral content is determined by atomic spectrophotometry. Results show that soy-milk Moringa enriched yoghurts (B and C) are preferred after choosing the control (A) as the best. The incorporation of the soy-milk Moringa significantly increases the fat, fiber, protein, copper manganese, and iron content in the samples (p < 0.05). Thus Moringa enriched soy-milk yoghurts (B and C) represent a cheaper alternative to the control (A) providing protein-energy for low income families that is expected to help reduce the occurrence of kwashiorkor and wasting. The presence of zinc and calcium is expected to help in bone growth and development hence preventing stunting in children under five years and iron is expected to help reduce the prevalence of anemia among pregnant women.

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.

Dietary intake, zincemia and cupremia of Cameroonian schoolchildren of Ngali II.

The present study is aimed at investigating the dietary intake, zincemia and cupremia of Cameroonian schoolchildren of Ngali II. A total of 211 and 200 schoolchildren aged between 7 and 18 years were recruited during the rainy season and dry season, respectively. Information on dietary intake was collected using 7-day measured food diaries. The zincemia and cupremia of the subjects were determined by atomic absorption spectrophotometry. The energy, nutrient intakes, zincemia and cupremia obtained were compared with reference values. The energy and most nutrient intakes of these schoolchildren were higher in the rainy season than in the dry season. Energy and nutrient intakes were generally insufficient, when compared with reference values in children except zinc, iron, magnesium and vitamin E intakes and in adolescents (except magnesium and vitamin E intakes). The zincemia and cupremia of the subjects were low when compared with standard values.

The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value.

This study aims at finding how natron reduces the bitterness of cocoa cake and also examines its effect on chocolate nutritive value. Two hundred grams of cocoa cake was treated with different amounts of natron (0 g, 0.961 g; 1.082 g; 1.202 g; 1.322 g; and 1.442 g). Sensory analyzes were performed on each natron-treated cake. Three ranges of chocolates (black chocolate, milk chocolate, and spread chocolate) were formulated with three cakes (cake with 0 g, 1.202 g and 1.442 g of natron). The nutritive value of the most preferred chocolates was determined by standard Association of Official Analytical Chemists (AOAC) methods. Results showed that natron significantly reduces the bitterness of cocoa cake (p Ë‚ .05). The natron treatment significantly improves the taste and overall acceptability (p Ë‚ .05) of all chocolate ranges. The most appreciated chocolates are those containing 1.442 g; 0 g and 1.202 g of natron, respectively, for black, milk and spread chocolate. Natron significantly decreased (p < .05) the phenolic composition of milk and spread chocolate as well as the moisture, lipid, ash, and energy content. Nevertheless, it significantly increases (p < .05) the levels of carbohydrates and fiber. The treatment with 1.202 g and 1.442 g of natron significantly increases (p Ë‚ .05) the sodium and iron content of all ranges of chocolates. For the black chocolate range, treatment with 1.442 g of natron significantly increases (p < .05) the levels of sodium, iron, zinc, phosphorus, magnesium, calcium, manganese and potassium. Natron treatments improve taste, overall acceptability, and sodium and iron contents of chocolate ranges.

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.

Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon.

Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five-point hedonic scale. The pH was measured by a digital electronic pH-meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl-extractability. The lime juice-acidulated sauce and the tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice-acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon.

The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P<0.05) during treatments. The minerals of seeds roasting at 120°C for 10min were significantly decreased. The free fatty acids content of sesame oil after processing was significantly increased (P<0.05). Iodine and peroxide value were also affected by processing. Totox and p-Anisidine values were significantly increased during processing. The fatty acids composition a little modified during processing, and roasting at 180°C for 10min mostly affected the polyunsaturated fatty acids for all sesame varieties. C16:0, C18:0, C18:1 and C18:2 were quantitatively the most important fatty acids in sesame oil. Boiling appeared to be the best processing method for cooking the two sesame varieties concerning oxidative stability and fatty acid profile.

Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes.

Malnutrition is a serious public health problem in Cameroon. The research study was conducted to determine nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes. These dishes were Ekomba, prepared from maize flour with roasted peanuts paste; Ekwang, prepared from crushed cocoyam tubers and cocoyam leaves; Tenue militaire, prepared from dried maize flour and cocoyam leaves and Koki, prepared from dried crushed cowpea seeds. The samples were subjected to proximate, minerals, carotenoids, and amino acids analyses. Results showed that the protein content ranged between 1.4 and 5.4 g/100 g edible portion. The mineral content expressed in mg/100 g edible portion ranged between 13.4 and 38.9 (calcium), 12.9-30.7 (magnesium), 336.2-567.9 (sodium), 63.3-182.7 (potassium), 0.5-1.5 (iron), 0.3-1.1 (zinc), 0.1-0.2 (copper), and 0.3-0.4 (manganese). Vitamin A activity content ranged between 0.1 and 0.4 mg Retinol Activity Equivalents/100 g edible portion. Consumption of each dish (100 g) (Ekwang, Tenue militaire, and Koki) by children aged 1-2 years would meet more than 100% of their daily recommended intake for vitamin A. Except in Ekomba, essential amino acids in all dishes represented up to 33% of total amino acids, indicating a good equilibrium between amino acids. This up-to-date appropriate information will contribute for the calculation of accurate energy and nutrient intakes, and can be used to encourage the consumption of these dishes.