Traditional fermented milk products (TFMs) represent a cornerstone of food culture, nutrition and food security across Africa. This systematic review synthesizes microbiological, technological and functional data compiled from an initial corpus of 458 articles retrieved from PubMed and ScienceDirect, covering the period from 1990 to 2020, of which 73 were retained following a two-stage screening process. Articles were excluded on the basis of non-pertinent title or abstract (n = 66), data redundancy, or exclusive focus on physicochemical composition or manufacturing systems (n = 319). Three quantitative descriptive pooled analyses were conducted on the compiled data. Pooled analysis of microbiological contamination revealed that 50% of reviewed products exceeded the total plate count safety threshold of 7.0 Log10 CFU/mL, while coliform and fungal contamination exceeded international reference limits in 100% of quantified products, with mean loads of 4.63 ± 1.56 and 5.40 ± 1.59 Log10 CFU/mL respectively. Staphylococcus aureus was detected in 42.1% of all reviewed products. Diversity analysis of lactic acid bacteria (LAB) identified 41 species across seven genera from 126 species-level citations, with a Shannon diversity index of H' = 3.299 and a Pielou evenness index of J' = 0.888, indicating high bibliographic species richness across the reviewed literature. A sensitivity analysis excluding singleton species confirmed the robustness of these estimates (H' = 2.782, J' = 0.945). The family Lactobacillaceae dominated across all products (61.1%), with Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Lacticaseibacillus rhamnosus as the most frequently identified species across the reviewed literature. Several indigenous strains demonstrated probiotic attributes including gastrointestinal tolerance, antimicrobial activity and bacteriocin production, with documented health benefits against diarrheal diseases, malnutrition and gastrointestinal disorders. This review further proposes a structured framework for the valorization of African indigenous LAB as region-specific starters and probiotics, addressing selection criteria, industrial development strategies and key scientific bottlenecks including antibiotic resistance, process standardization and regulatory harmonization. Harnessing this microbial biodiversity represents an innovative and sustainable lever for improving food safety and dairy industry development across the African continent.Systematic Review Registrationhttps://osf.io/kc2gu.

Vaginal infections are a major public health concern in sub-Saharan Africa, where antimicrobial resistance increasingly compromises clinical management. This study aimed to determine the prevalence of vaginal infections, describe their antimicrobial resistance profiles, and evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from cervicovaginal samples of women consulting in Garoua, North Cameroon. A mixed retrospective-prospective and analytical study was conducted at three hospital facilities in Garoua (January 2023–December 2024). Microbial identification used the VITEK 2 system and API 50 CHL galleries. Antibacterial and antifungal susceptibility were interpreted per EUCAST guidelines (versions 13.1–14.0) and CLSI M60 breakpoints, respectively. LAB isolates were characterized for safety, physiological tolerance, aggregation capacity, and antimicrobial activity. Statistical analyses included chi-square tests, odds ratio, Shannon diversity index, MARI, and PCA. Among 877 records analyzed, overall prevalence was 60.55

In recent times, animal‐derived products have been related to many health issues and the animal system to environmental problems. Therefore, there is a growing interest in plant‐based products as alternatives to animal products. This study was aimed at optimising the production conditions of cheese from Cucumeropsis mannii seed kernel milk (CMSKM) and Vigna subterranea seed milk (VSSM). Bambara groundnut seeds were sorted, dehulled, cleaned with water, soaked in distilled water, drained, blanched in water, cooled, milled with distilled water, filtered, and the milk collected. Egusi seeds were sorted, washed, soaked in distilled water, blanched, cooled, blended using distilled water, filtered, and the milk collected. The influence of six factors—time, temperature, pH, milk ratio (CMSKM/VSSM), enzyme concentration, and enzyme type—was evaluated using a 2 6–2 fractional design, with production yield and protein content as a response. The factors that significantly influenced the responses were used to optimise the processing conditions, and three factors (time, enzyme concentration, and milk ratio) were evaluated using a centred face central composite design to maximise yield, protein content, hardness, and general acceptability as responses. The samples from the different optimum conditions were produced to validate the predicted value and characterized for proximate composition, phytochemicals, and antinutrient contents. In general, the protein, fat, tannins, phytate, and oxalate contents of the samples increased with the proportion of CMSKM, while increasing the VSSM proportion increased the carbohydrate, ash, total phenols, flavonoid contents, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl), and FRAP (ferric‐reducing antioxidant power) activities of the samples, and the general acceptability score increased with an increase in enzyme concentration. The overall optimum condition for the production of cheese was at a coagulation time of 40.01 min, an enzyme concentration of 0.4 g/L, and a milk ratio of 4/1.91 ( v / v , CMSKM/VSSM), which gave a sample with 33.37 g/100 g DM of protein, 17.95% of yield, a hardness of 49.97 N, and a score of 5.77 for general acceptability. All the samples have antioxidant activity; thus, VSSM and CMSKM can be used as raw materials to produce vegetal cheese as functional food using papain as the coagulant.

Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 μm and characterized. A 2 × 4 factorial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample. Chemical, physical, technological, sensory, and nutritional characteristics of low-fat beef patties manufactured were evaluated. DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant increase in the pH of the raw and cooked patty, the moisture and protein contents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the cooked beef patty with fat substitution rate. There is a decrease in fat content, total calories, water retention capacity, hardness, and redness of the cooked patty with a fat substitution rate. From the sensory analysis, the substitution of fat improves the acceptability of samples. Based on the overall parameters analyzed, DLSSF containing 60% water can be used to produce low-fat beef patty by replacing fat at 100%. From these results, hydrated DLSSF could be an effective method to solve the problems of noncommunicable diseases related to animal fat consumption.

The microorganisms intended for use as probiotics in food formulation should exert health benefit effects and be regarded as safe for animals and humans uses. The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from pendidam and kindirmou, two traditional fermented milks (TFM) produced in the Adamawa region (Cameroon). Twenty-five samples (pendidam: 13 and kindirmou: 12) were randomly collected in five markets of Ngaoundere (n = 17 samples) and Meiganga (n = 8 samples). These samples were screened for their antimicrobial activity, and nine TFMs were retained. Lactic acid bacteria were isolated from these samples and their antimicrobial activity was already evaluated. Based on the inhibition zone, twenty-two LABs were retained and examined in vitro for potential probiotic properties based on their low pH tolerance, resistance to bile salts, tolerance to simulated gastrointestinal juices, hydrophobicity, autoaggregation, gelatinase and hemolytic activities. The outcome of these parameters studied was used as input data for a principal component analysis (PCA) to select the most promising isolate, and the six potential probiotic isolates were characterized through a biochemical profile. The characterized isolates have been identified as Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Lactococcus lactis. Traditional fermented milks contain LAB with important properties that can be utilized in the formulation of functional foods.

Aims: Bitter kola (Garcinia kola) is commonly consumed as a snack in many localities in Cameroon and is considered to have health properties including weight-reducing agent by many people. This study aimed to evaluate the potential of bitter kola in weight management and prevention of obesity. Study Design: An experimental full 3×3 factorial design was used for this study, with the main responses being the anthropometric and biochemical parameters of the albinos Wistar rats. Place and Duration of Study: The study was carried out at the Food Science Laboratory of the Department of Nutrition, Food and Bioresource Technology of the College of Technology, The University of Bamenda, Cameroon, between February and July 2023. Methodology: Three bitter kola cultivars (Bafia, Penja, Widikum) were collected from their production areas, and their phytochemical content and antioxidant activity were analysed. The effect of their dry powder consumption on body weight and lipid profile was investigated on male Wistar rats consuming a high-fat diet. The rats were allocated to 10 groups of 6 rats including one control with the feed containing 0 g/kg of bitter kola powder, and 3 test groups per cultivar having 5 g, 10 g, and 15 g of bitter kola powder per kg of feed respectively. Results: Results revealed that antioxidant activity varies with cultivars and Widikum cultivar has the highest antioxidant activity and the highest phytochemicals content. Consumption of Penja and Widikum bitter kola powder induced the highest fat excretion in rat faeces. The effect of bitter kola consumption on body weight varies with cultivars and incorporation rate, and the highest anti-obesity effect was observed with the consumption of the Widikum cultivar at 10 g/kg of rat feed. The increase in bitter kola powder proportion in rat feed was negatively correlated with the atherogenic index of plasma and atherogenic coefficient. Conclusion: From the overall results, the consumption of feed with 15 g/kg of Widikum bitter kola cultivar had the best anti-obesity activity and hypolipidemic effect. Thus, bitter kola powder can be used to prevent obesity and cardiovascular diseases in high-fat diets.

Kargasok" is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea).This drink is highly prized for its therapeutic properties and a source of income to the producers but, its quality attributes and shelf life are still unknown during the fermentation time.This study aimed to evaluate the influence of fermentation time on the quality attributes and shelf life of the "Kargasok" tea.The sweet tea was prepared and fermentation was initiated using "Kombucha" as starter for two weeks.Physicochemical, phytochemical, microbiological and sensory parameters were followed every two days until the fourteenth day using the referenced methods.pH varied from 3.35 to 3; total acidity from 1.35gl -1 to 3.22gl -1 ; soluble solids content from 9.08°Brix to 10.15°B; total sugar content between 10.43 gl -1 and 2.83 gl -1 ; alcohol content from 0.12gl -1 to 5.89gl -1 and conductivity from 1080µs/cm to 1326 µscm -1 .The polyphenol and flavonoid contents were 4.55gL -1 and 22.78gL -1 respectively; an average tannin content of 14.50 gl -1 ; a scavenging activity (DPPH) of 68.38g EqTl -1 with ferric reducing power (FRAP) of 59.55gl -1 were recorded.Despite the presence of yeasts and moulds, the beverage displayed an acceptable hygienic quality.This drink was more appreciated from the eighth day of fermentation.Results above suggest that "Kargasok" could be used as potential functional beverage.

“Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a means of subsistence to the producers but its production and quality is unknown. A study was then undertaken to highlight the manufacturing process and to characterise the quality of “Kargasok” tea. A field survey was conducted in three divisions of the Far north region (Diamaré, Mayo dany and Mayo kani). Fifty-four (54) samples of “Kargasok” were randomly sampled and the sensory, physicochemical, phytochemical and microbiological profiles were assessed using referenced methods. The production “Kargasok” is rudimentary with two main steps, decoction or infusion and aerobic fermentation. “Kargasok” tea had varying physicochemical properties, a total acidity of 5.76gL-1-6.11gL-1, a total sugar content ranging from 2.82 gL-1 to 3.14 gL-1, an average electrical conductivity of 669 µscm-1 and pH of 3.41. The tea is rich with bioactive components and was highly appreciation. Unfortunately, the hygienic quality is unsatisfactory. However, the panellists qualified the tea as orange-brown or brown in colour, tart and more fluid. “Kargasok” is a functional beverage whose production remains conventional and rudimentary despite the huge potentials.

The Chechim nchabe is a traditional food widely consumed in Foumban, Foumbot, Koutaba, Massangam, Kouoptamo, Malentouen and Magba, 07 Departments of Noun (West region of Cameroon). It is obtained by fermenting cassava sticks cooked on the surface of river or spring water. Unfortunately, the bad hygienic quality of the environment during production promotes its contamination by pathogenic germs. The objective of this study is to carry out a second fermentation in order to reduce contamination of Chechim nchabe by pathogens germs during production. To achieve this objective, a survey on the socio-economic data, profile of the producers, production protocol and characteristics of product have been realized. After microbiological analysis of Chechim nchabe, a second fermentation was performed in the laboratory. From the results, it appears that all the producers are women, aged between 51 and 58 years and 87% of them not attending school. The water used for soaking the cassava revealed that 54% of women use river water and 46% spring water. The Chechim nchabe samples collected after traditional production in the 07 Departments of Noun, show average contamination of Enterobacteriaceae, moulds, staphylococci, Escherichia coli and lactic acid bacteria with respective concentrations of 4.7; 4.1; 4.4; 4.7 and 4.8 Log10ufc/mL. However, Chechim nchabe produced in urban areas such as Foumbot and Foumban recorded low contamination compared to that produced in rural areas like Massangam, which were heavily contaminated with Escherichia coli and Enterobacteriaceae. It was also noted that the Chechim nchabe produced in spring water is more contaminated than that produced in river water. The second fermentation for 10 hours of Chechim nchabe in a basin, after 12 hours of traditional fermentation, eliminated all of pathogenic germs from Chechim nchabe. This second fermentation of 10 hours could be a solution to guarantee the sanitary quality of Chechim nchabe before its consumption.

“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of “Alme ardeb” were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of “Alme ardeb” is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of “Alme ardeb” were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 °Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g·L-1 and 61.37 ± 0.18 g·L-1 with a conductivity that fluctuates around 351 μS·cm-1 and 707 μS·cm-1. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L-1, 0.58 g·EQL-1 and 0.36 g·ECL-1 respectively, with a free radical scavenging capacity of 52.18%. The beverage revealed a complete absence of Salmonella with a doubtful hygienic quality. The total aerobic plate count varied from (4.1 ± 0.014) × 104 CFU·mL-1 to (8.2 ± 0.007) × 107 CFU·mL-1, total coliforms from (4.3 ± 0.6) × 102 CFU·mL-1 to (1.05 ± 0.7) × 105 CFU·mL-1, faecal coliforms from non-detected to (4.1 ± 0.07) × 102 CFU·mL-1 and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 103 CFU·mL-1. However, the panelists judged the beverage as being acidic with a brownish colour and a sweet caramelized taste. Consequently, the beverage was highly palatable and consumed with an overall score that went from 13.48 ± 3.32 to 15.81 ± 4.47.

This study aims to evaluate the effect of Afrostyrax lepidophyllus spice on microbiological, chemical and sensory stability of hot smoked fillets of Pangasius hypophthalmus. Treatments included control (hot smoked fish without spice) and hot smoked pre-treated fillets with 10% spice powder of A. lepidophyllus. The hot smoked fillets of P. hypophthalmus were subjected to chemical (pH, TBA, TVB-N), microbiological (total flora, lactic bacteria, anaerobic flora, coliforms, molds, and yeasts) and sensory analysis for 90 days of storage at 4 °C. Microbial growth was significantly (P < 0.05) inhibited by the addition of A. lepidophyllus spice, which had also reduced the evolution of TBA index and TVB-N contents. A. lepidophyllus spice also reduced free fatty acid oxidation. In addition, the incorporation of A. lepidophyllus spice improved the sensory qualities of the hot smoked fillets of P. hypophthalmus. Throughout the storage period, the qualities of the hot smoked fillets were better with A. lepidophyllus. The aqueous extracts of A. Lepidophyllus have the potential to be used as a natural antimicrobial and antioxidant agents in hot smoked fish fillets. This study has both a scientific and socio-economic impact through the valorization of locally available resources in the development of a value-added product ready for human consumption.

Defatted Lagenaria siceraria seeds and those of Cucumeropsis mannii, obtained after lipid extraction using food-grade hexane, were converted into flours (defatted Lagenaria siceraria seeds flours, LSDSF; defatted Cucumeropsis mannii seed flours, CMDSF), and analysed for their chemical and amino acid (AA) compositions, protein fractions, protein molecular weight distribution, granular surface morphology by scanning electron microscopy, and thermal properties by differential scanning calorimetry. In addition, their antioxidant activities were evaluated using DPPH radical scavenging and phosphomolybdate reducing power assays. LSDSF and CMDSF contained mainly globular shaped proteins with high thermal stability. Composition wise, these proteins primarily consisted of globulins, glutelins, and albumin. AA analysis of the total protein identified 18 amino acids including all the essential AA. These flours thus could be potential sources of antioxidant compounds with higher activity in aqueous than in methanolic extract. Based on their composition and physicochemical characteristics, LSDSF and CMDSF are potentially good ingredients usable in food systems with low lipid oxidation.

There are several species of seeds in the cucurbit family. This study was carried out to determine the effects of species seeds on bioactive compounds and the physicochemical and functional properties of five cucurbit flours. In this vein, dry samples of cucurbit species seeds were dehulled and ground into flour. Their proximate composition, bioactive compounds, antioxidants, and physical properties were evaluated by using standard methods. The results revealed that the proximate composition changed significantly (p<0.05) with cucurbit species. Cucumeropsis manni (31.05%) and Cucumis sativus (30.12%) flours have the highest protein content, while Cucurbita maxima (58.68%) and Lagenaria siceraria (55.05%) flours are higher in fat content. Cucumis sativus has the lowest total phenolic (260.18 mg) and tannin content (182.61 mg), while Cucurbita moschata has the highest values. Cucurbita maxima and C. moschata flours have the highest total reducing power and DPPH radical scavenging due to their high phenolic content. C. mannii and C. sativus flours have generally higher oil absorption capacity, emulsion activity, stability, water solubility index, and small concentration gelling as compared to C. moschata, L. siceraria, and C. maxima. Water and oil absorption capacities, on the other hand, ranged from 169 to 253% and 91 to 115%, respectively. Swelling power ranged from 132 to 248%, emulsion activity ranged from 45.23 to 61.87%, and foam capacity ranged from 04.25 to 11.23%. In conclusion, the results indicate that the five species of cucurbit flour have interesting nutritional properties. However, C. maxima and C. moschata have strong antioxidant potential, while C. mannii and C. sativus have more interesting potential as functional agents in the food industry for food formulation. (c) 2022 SAAB. Published by Elsevier B.V. All rights reserved.

Rice is an important cereal for Cameroon where 95% of the population consumes it frequently. To ensuring a healthy food supply to consumers, the objective of this study was to determine the fungal profile and quantify mycotoxins in 12 rice samples produced in Cameroon. The relative density of the different fungal species identified in all of the rice samples revealed the dominance of three fungal genera (Aspergillus, Penicillium, and Fusarium) and 15 fungal species with the predominance of the species Mucor hiemalis (14.56%), followed by Penicillium expansum (13.59%) and Aspergillus versicolor (12.62%). At least one mycotoxin was detected in 83.33% of the samples analyzed, while 41.67% showed co-contamination with at least two mycotoxins. The prevalence of OTA, AFB1, and CIT was 41.67%, 58.33%, and 41.67%, respectively, with concentrations not exceeding those prescribed by European Commission. This study provides useful information for the management of mycotoxinogenic molds in Cameroonian rice. Practical applications The sanitary quality of the rice must be preserved during storage, because several factors (relative humidity, temperature, etc.) can promote the appearance of mycotoxins in the rice and a loss of its organoleptic properties. The practical application of this study is to provide information on the health or toxicological risks presented by certain rice marketed and consumed in Cameroon, particularly with regard to fungal contamination rates, the fungal flora present, and mycotoxin levels.

This study aimed to evaluate the quality and antimicrobial activity of soaps and ointments enriched with aqueous ethanol extracts from barks of Ziziphus mauritiana and Ziziphus mucronata. The galenic formulation allowed the development of ointments as well as soap based on aqueous ethanol extract (70%, v/v) using some excipients. The consistency of the ointments was slightly hard but softens immediately on contact with the skin. The preparation method allowed to get a very good homogeneity with a regular distribution of the extracts. The ointments were stable and no changes on the surface was observed. The ointments were found slight acidic, with pH values varying from 5 to 5.59. It was noticed that enriched soaps displayed neutral pH values neutral varying from 7.28 to 7.49. Moreover, the soap enriched with Z. mauritiana (84%) was more foaming in saline environment than that enriched with Z. mucronata (61.53%). Both bark extract-enriched ointments and soaps displayed excellent antimicrobial activity against fungi and bacteria found on the skin and hands.

Recent data show that the containers traditionally used for fermentation, due to their nature, exchange with the fermented product, the consequence being a modification of the physico-chemical, microbiological and organoleptic properties of these products. The objective of this work is to study the influence of the fermentation vessel on the sensory, physicochemical, and microbial properties of kindirmou and pendidam, two traditional fermented milks from Adamawa - Cameroon. To this end, a descriptive test was used to generate the sensory properties of fermented milks in different containers, followed by biochemical (pH, titratable acidity, protein, sugar content, and total phenolic compounds) and microbiological analyses (total aerobic mesophilic flora, coliforms, lactic acid bacteria, yeasts and molds). Regarding sensory evaluation, samples of kindirmou and pendidam fermented in calabashes have a higher general acceptability than those fermented in plastic buckets and enamel plates. The total mesophilic flora and total coliforms were higher than the norm (≥ 6log10) for kindirmou and pendidam regardless of the fermentation vessel. The absence of yeasts and molds is noted in the samples of kindirmou, while they are found at very high levels in the samples of pendidam fermented in the calabash and in the enamel plates ((≥ 6log10). Fecal coliforms are absent in samples of kindirmou and pendidam fermented in the calabash, while they are found in samples fermented in plastic buckets and enamel plates. On the physicochemical level, the results obtained showed that the kindirmou fermented in the calabash had the highest soluble protein content (1.47 ± 0.04 g / 100 mL of milk) than those fermented in plastic bucket and enamel plates. The phenolic compounds are present only in the samples of milk fermented in the calabash and the average contents are 93.41 ± 3.04 mg / 100 mL of milk for kindirmou and 111.20 ± 2.01 mg / 100 mL for pendidam. To conclude, kindirmou and pendidam fermented in calabashes exhibit the best sensory and physicochemical characteristics, and are rich in bioactive compounds than those fermented in plastic buckets and enamel plates.

The present study consists of analyzing the phytochemical composition of Ipomoea batatas leaf powders and evaluating their antihyperlipidemic effect on rats receiving a high-fat diet. Ipomoea batatas leaves were collected from four agroecological areas of Cameroon, and powders were obtained after washing, drying, grinding, and sieving. Standard analytical methods were used to determine the phytochemical composition of two varieties (IRAD-tib1yellow-V1 and IRAD-1112white-V2) from North Z1, Adamawa Z2, West Z3, Center Z4. The effect of I. batatas leaf powder on lipid metabolism was assessed in vivo by feeding different groups of rats with a high-fat diet supplemented with 5 and 10% of I. batatas leaf powder during 30 days. At the end of the experimentation, total cholesterols, triglycerides, LDL- (low-density lipoprotein-) cholesterol, HDL- (High-density lipoprotein-) cholesterol, ASAT (aspartate aminotransferase), ALAT (alanine aminotransferase), and creatinine were measured using commercial enzymatic kits (Spinreact, Spain). The results of phytochemical analysis of I. batatas leaf powders revealed that the total phenol content ranged from 660.173 mg GAE/100 gDW (Z1V2) to 657.76 mg GAE/100 gDW (Z3V2), the flavonoids content ranged from 282.25 mgEC/100 gDW (Z3V1) to 325.05 mgEC/100 gDW (Z4V2), and the anthraquinone content ranged from 324.05 mg/100 gDW (Z3V2) to 326.72 mg/100 gDW (Z4V2). The total antioxidant capacity ranged from 19.00 (Z1V1) to 23.48 mg AAE/gDW (Z3V2), while the IC50 ranged from 1.58 mg/mL (Z1V1) to 3.08 mg/mL (Z3V2). Rats fed a high-fat diet and supplemented with 5 and 10% of I. batatas leaf powder showed a significant ( p < 0.05 ) reduction in body weight compared to the control with a reduction rate ranging from 6 to 10%. The consumption of I. batatas leaf powder for 30 days significantly ( p < 0.05 ) reduced serum total cholesterol, LDL-cholesterol, triglycerides, ALAT, and creatinine level. These results suggest the use of I. batatas leaves as a phytomedicine in the treatment of cardiovascular diseases.

Background and Aim: Lactic acid bacteria (LAB) became a field of interest by scientists in recent years due to their technological and probiotic properties. The aim of this work was to study the technological and probiotic properties of LAB isolated from the bottle gourds (calabashes)of milk fermentation, in Mbéré, Cameroun. Methods: Five different bottle gourds from milk fermentation were collected and used for LAB isolation. These LABs were characterized using conventional cultural method, the technological (such as proteolytic, lipolytic activities) and probiotic properties (including acid and bile salt tolerance, cholesterol assimilation and antioxidant activities) were assessed. Results: From these samples, 30 LABs were isolated and among them, 21 exhibited great lipolytic and proteolytic activities with the maximum values of 18 and 29 mm respectively. In addition, 10 LAB isolates showed interesting antimicrobial activity against pathogens germs tested and good tolerance ability under acid and bile salt stress after 24h of incubation. Cholesterol assimilation and antioxidant tests revealed that isolated BC4 and BC3 have the greatest activity (35 and 39 mm respectively) while, BC4 and BL4 have the greatest antioxidant activity (IC50 = 0,15 and 0,13 respectively). Conclusion: LAB isolated from the bottle gourds (calabashes) of milk fermentation, in Mbéré, Cameroon can be used to develop dairy industry and manage the cardiovascular diseases.

The present study had as objective to assess the microbiological quality and profile of some braised products and their accompanying soups sold in the city of Bangangte (Cameroon) and evaluate the antibiotic susceptibility of selected pathogens isolated in these products. An investigation was conducted in three locations in city of Bangangte in order to assess the environment and working conditions as well as the respect of good hygiene practices. Then, samples of braised fish (05) and its soups (05), and braised chicken (05) and its soups (05) were collected from six vendors in each location. The samples (360) were submitted to microbiological analyses and the isolates were identified at species level using API gallery. The susceptibility of the isolates to 14 antibiotics were tested. The 72 participants involved in this study declared having knowledge on hygiene despite the fact that, most of them had no formal education and do not apply good hygiene practices. Microbiological analyses revealed the poor quality of all the samples of braised products. Fecal coliforms and staphylococci counts higher than the values recommended by norms demonstrated the non-respect of good hygiene and manufacturing practices during the braising activity. The 169 strains isolated from these products belonged to 12 different species: Enterobacter gergoviae, Enterobacter spp., Morganella morganiae, Yersinia enterolitica, Yersinia frederiksenii, Staphylococcus aureus, Staphylococcus epidermitidis, Staphylococcus spp., Clostridium spp., Klebsiella pneumoniae, Enterobacter aerogene, and Proteus mirabilis. Strains which could be considered as marker of braised fish sold in the city of Bangangte were Yersinia enterolitica, Staphylococcus aureus and Klebsiella pneumonia while for braised chicken, they were Yersinia enterolitica, Staphylococcus aureus and Proteus mirabilis. The antibiotic susceptibility test performed on these pathogens revealed that they were resistant with 93.75% having multiple antibiotic resistance index values greater than 0.2. We conclude that the microbiological quality of braised products is poor and we suggest to producers to applicate the good hygiene practices. For breeders, we suggest respecting withdrawal periods and the better use of antibiotics.