The present paper aims to highlight the physical evolution of solutions from soaking and beans cooking process. This is motivated by the desire to shed light on the particular behavior of the bean end-of-cooking solutions when they are incorporated into the soil. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physical characteristics. Concerning the solutions from cooked beans, they were produced by putting on fire the pot containing the mixture of the water from soaking and bean seeds. The beans were a variety of Phaseolus vulgaris L.,known as “Meringue”. The cooking process was done without salts. The samples of solutions were collected as follow: 30 and 60 minutes respectively after the beginning of the soaking, 30, 60, and 90 minutes after the beginning of the cooking process of the beans soaked during 60 minutes. After each sampling, the equal volume of the solution collected was replaced with the water used for the cooking process. The color of the water used for the cooking process is translucent. Concerning solutions from soaking, their coloration are gradually reddish. Solutions from soaking and cooking process became abruptly dark red. From 60 minutes of the cooking process after soaking, the dark red coloration turn to strong brown. The solution handled in the case of the present study, from soaking and cooking the beans are gradually enriched in flakes compared to the situation noticed in the water used for the cooking process. But, the enrichment becomes abruptly high with the beginning of the cooking process after the process of soaking. In terms of consequence, their physical parameters studied in the present case study all increase in the same manner, notably the mass, the volumetric mass, and the density of the different solutions. The infiltration tests made including the water used for the different processes, solutions form the end of cooking the beans, and human urine show that the infiltration rate of the water from cooked beans is very low compared to that of the water used for the processes and human urine. The total infiltration of solution of the end of cooking the bean reveals on the infiltration surface the presence of a film of a matter bearing molds, generated by the progressive settling of this solution. The correlations established between the different parameters followed up here are highly positive. But in detail, the influence of an under laid parameter, known here as temperature, has been identified as being the responsible of the questioned behavior of the parameters taken in pairs in the case of correlation studies made. Finally, from this work, it emerges that the specific behavior of the bean end-of-cooking solution when it is introduced into the soil is justified by its progressive enrichment in organic matter during the cooking process.

The sustainable improvement of plant nutrition can provide sufficient food for all and can keep the environment clean. In that point of view, the present study aims to provide to farmers some contextualized and efficient fertilizers. In the present work, 161 plants of Talinum fruticosum L. and 161 plants of Ocimum gratissimum L. were regularly treated with a mixture of human urine and water from cooked beans (Phaseolus vulgaris) in a 1:1 ratio during three months. 161 of each of these plants were used as control. The experimental design was a randomized complete block in 4 replicates. The size of the studied parts of the targeted plants was highly enhanced in three months in response to the use of the mixture. The leaves of Ocimum gratissimum L. treated shew an average of 22 cm of length and 7.7 cm of width while those of the control shew an average length of 8 cm and 4.8 cm of width. Concerning the leaves of Talinum fruticosum L. treated, they measured 10.1 cm of length and 4 cm of width in average and those of the control 4.1 cm of length and 2 cm of width in average. Peasants could thus save a lot of money by using their excreta and some of their sewages as fertilizers to promote the sustainable development of their ecosystems. Further lab analysis on water from cooked beans alone and on the mixture made of human urine and water from cooked beans could ease in the future the acquirement of new knowledge about them. The consequence of that improvement will simply be the capitalization of those fluids as source of easily absorbable nutrients for plants nutrition.

The discovery of new ecological fertilizers can sustainably enhance plants nutrition. In that point of view, the present study aimed to demonstrate the high concentration of water from cooked beans in organic compounds, various mineral salts and water. For that purpose, moulds were used because of the above listed elements as their basic feeding needs. Cold water from cooked beans was collected and kept during five days at open-air; the evolution of its aspect was daily followed up. The experimental design was a randomized complete block in 10 replicates; an eleventh bucket filled with the same water was used to perform some of its characterization. The moulds are Aspergillus L. The water from cooked beans is a heterogeneous mixture and particularly a globular proteic suspension. At rest, it organizes itself in a superficial flaky domain and a lower liquid domain. The flaky domain is mainly organic and the liquid domain is mainly both mineral and aqueous. The density of the flaky domain was 0.964 and that of the aqueous domain was1.011. The average speed of the growth of Aspergillus L. at the surface of the water from cooked beans was 3,17 cm2/H; they cover then in five days a surface of 379.74 cm2. The exponential growth of Aspergillus L. at the surface of the water from cooked beans generated a continuous decreasing of the pH; this behavior shows that the water from cooked beans seems to be an adequate substrate; it then implicitly contains all the nutrients required for their optimal development; this include water, organic matters and mineral salts among which nitrogen, potassium, phosphorus, sulfur and calcium can be named; it is then a complete liquid organic fertilizer. That water appears also as a high grade activator for soils micro flora. Peasants could thus save a lot of money by using this liquid single or in combination with other fertilizers to promote the sustainable development of agriculture in their ecosystems.

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The present paper aims to highlight the consequence of the fertilization of soils with rock powder on their granulometric evolution. For that purpose, Andosols developed on trachyte in the upper part of the southern limb of the Bambouto Mountains were fertilized with trachyte powder at different rates, activated with water and incubated during nine months. The different treatments generate the granulometric evolution of soils. The increasing of the amounts of trachyte powder as same as the duration of the incubation process makes the evolution more significant. In the detail, that treatment induces the enrichment of the treated soils in silts particles in the expense of clay and sands. At the end of the process, soils with high amounts of sands and silts in general are engendered. The use of rock powder as fertilizers must be gainfully preceded by the acquisition of informations concerning their amounts in organic matters. In case of low amounts, a supply with organic fertilizers would be necessary.