This study aimed at evaluating the antimicrobial potential of aqueous, ethanolic and methanolic extracts of two Cameroonian plants against selected foodborne pathogens. Bioactive compounds were extracted from Millettia laurentii De Wild seeds and Lophira alata Banks ex. C. F. Gaertn leaves using distilled water, ethanol and methanol as solvents. The extracts were tested against Escherichia coli O157, Bacillus cereus , Staphylococcus aureus , Pseudomonas aeruginosa , Proteus mirabilis , Moraxella morganii , Salmonella enteritidis , Klebsiella pneumoniae and Listeria monocytogenes using the microdilution method. The results showed that distilled water extracted a more important mass of phytochemical compounds (18.0–24.60%) compared to ethanol (4.80–5.0%) and methanol (4.20–4.60%). All the extracts exhibited significant antimicrobial activity with MIC values ranging from 5 to 20 μg/mL for M. laurentii seeds extracts and from 1.0 to 20 μg/mL for L. alata leaves extracts. The different plant extracts were ten times less active than gentamicin. The most active extracts were obtained using ethanol as solvent and K. pneumoniae was the most resistant pathogen to all extracts (MBC>20 μg/mL). M. laurentii extracts were bactericidal against L. monocytogenes and P. mirabilis while the reference antibiotic (gentamicin) was bacteriostatic against these pathogens. The results obtained from this study suggest the studied local plant materials as a source of antimicrobial compounds which can be valorized in the medical field as substitute of antibiotics for which many microorganisms have nowadays developed resistance mechanisms. Further studies need to be performed in order to characterize and identify these antimicrobial active molecules.

Aims: As the world nowadays is turning towards the research of biologically active natural compounds, this work aimed at assessing the antioxidant potential of compounds contained in the aqueous extracts of three common Cameroonian pharmacopoeia plants, namely Millettia laurenti (Wengé) seeds, Lophira alata (Azobé) leaves and Milicia excelsa (Iroko) barks and the associated bioactive compounds. Methodology: After being dried and ground, they were macerated in water and the polyphenols, tannins, flavonoids, and alkaloids quantified. The antioxidant potential of the extracts was evaluated through DPPH free radical scavenging, NO scavenging, phosphomolybdate method (TAC), and iron-reducing power (FRAP). Results: The mean concentrations obtained ranged between 527 and 1213 µg GAE/g DM for polyphenols, 0.39 and 0.65 µg GAE/g DM for tannins, 19.79 and 27.06 µg QE/g DM for flavonoids, 15.72 and 16.02 µg QuE/g DM for alkaloids. Aqueous extracts of Wengé (AE-WG) and Azobé (AE-AZ) exhibited the highest and significantly similar contents. AE-AZ presented the highest iron reducing power (0.015 µg AAE/g DM at 10 mg/mL) and NO scavenging (IC50=3.63 mg/mL) while AE-WG showed the highest DPPH scavenging activity (IC50 = 4.20 mg/mL) and total antioxidant capacity (0.39 µg AAE/g DM at 10 mg/mL). No significant correlation was observed between studied bioactive compounds and the different antioxidant responses except flavonoids and tannins with TAC (p<0.05). Conclusion: AE-AZ and AE-WG exhibited different antioxidant mechanisms and are therefore of high interest for potential use in the food industry and medicine with reserves to toxicological studies.

Aims: Ginger (Zingiber officinale) is one of the most popular and widely used spice, known for its health benefits. This study aimed at assessing the potential impact of a Handcrafted dryer (HCD) on the quality of ginger in comparison to the most common drying methods. Methodology: Fresh ginger originating from 2 regions were dried using the following techniques: HCD; Air Drying (AD); Ventilator Oven (VO) at 50°C, 60°C and 80°C; Freeze Drying (FD) and Microwave drying (MD) at 700 and 900 W) methods. Dried products were ground and infused in hot water and the total flavonoid contents, and antioxidant potential through different mechanisms (DPPH radical, FRAP and TAC assays) as well as the sensory properties of the infusions were assessed. Results: TFC of the samples significantly varied with regard to the origin of the Ginger. Infusions deriving from the dried ginger from HCD and VO at 80°C exhibited the highest TPC, TFC and antioxidant activities. While the rise of temperature with VO led to an increase of TPC, it was rather a decrease that was observed with the rise of microwave power level but which did not have a significative effect on the antioxidant potential. No significant difference was noticed in the acceptance of infusions by consumers except MD samples, which received the lowest score by panelists. Conclusion: Heat-based processes appears to be useful in the optimization of the nutritional value of dried ginger, and HCD appropriate for farmers as it is easy and not expensive to put into practice.

Fufu is among the most consumed traditional dishes derived from cassava in Cameroon. However, the processing of cassava into flour used in the preparation of fufu, the home storage of that flour and the cooking practices might lead to microbial contamination and hence constitute a potential health risk for consumers. The aim of this study was to diagnose the cooking systems of fufu in the city of Yaoundé taking into consideration the processing of granules, its storage systems and the cooking practices. A cross-sectional study was conducted in the city of Yaoundé. A total of 74 participants were submitted to a survey by the means of a structured questionnaire. Information on the socio-demographic characteristics of the population, the nature and quality of raw material used to cook fufu, the cooking processes, the storage of cooked fufu and complaints associated with the consumption of fufu were collected and statistically analyzed. Results showed that the majority of participants were women (82.4%) with university education level (73%). Most of the participants preferred granules of fermented cassava as raw material. The odor was the main purchasing criteria of raw materials which were generally stored at room temperature (25±2°C) in the household for 1 to 2 weeks. 76.05% of participants were aware of the impact of microorganisms on the color and odor of the raw material. Two cooking processes of fufu were identified, the heating duration being the main difference. The majority of participants used a heating duration of less than 15 min as it leads to slightly rigid, less elastic and not sticky fufu highly appreciated in the Centre and Sud regions of Cameroon. Leftovers fufu eaten by participants without any heating process and leftovers fufu reheated for a short duration before being consumed might be the causes of digestive troubles associated with its consumption. Prospective studies should be conducted to optimize the cooking process of fufu taking into consideration its microbiological (sporulated microflora) and sensorial quality.