BackgroundsOils 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.MethodsOils 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.ResultsC. 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.ConclusionsC. nigrodigitatus and H. odoe oils have activity against food poisoning bacteria, due to their chemical composition.

The present study was undertaken to evaluate the effects of Hutch leaves Ethanolic Extract (EE) on reproductive parameters, toxicity biochemical markers and oxidative stress indicators in does exposed to Potassium Dichromate (PD). Thirty-six nulliparous sexually mature does of eight months; weighing 2.80-3.00 kg were divided into six groups of six animals, comparable in terms of Body Weight (BW). After mating, group T0 received distilled water, while groups T0-, VC100, EE100, EE200 and EE400 were treated with 40 mg/BW of PD. Also, group VC100 received 100 mg/BW of vitamin C, while groups EE100, EE200 and EE400 received respectively 100, 200 and 400 mg/BW of EE of hutch leaves. Results showed that urea, creatinine, total cholesterol, alanine aminotransferase and aspartate aminotransferase were significantly higher; with lower total protein levels in T0-concerning the other groups. The follicle-stimulating hormone was significantly lower in T0-as compared to the other groups. Catalase and total peroxidase activities decreased significantly while malondialdehyde and superoxide dismutase increased significantly in T0-than in other groups. From these results, EE of Hutch leaves has protected does against the toxic effects of PD. It can therefore be used to improve female reproduction.

No abstract

Child malnutrition is a severe public health problem in Africa as a whole and Cameroon in particular. The objective of this study was to assess the effectiveness of Stephania abyssinica leaf powder as a nutritional supplement to treat protein-energy malnutrition in immature rats. The proximate composition of S. abyssinica leaves was assayed using standard methods. The 21 days old weaned rats were fed with low protein diet (2.5%) during 28 consecutive days. They were further fed with either normal diet (20% protein) or 2.5% protein diet supplemented each with S. abyssinica leaves powder at different doses (110 mg/kg, 220 mg/kg and 440 mg/kg) for 28 days. The establishment of protein-energy malnutrition and the recovery of rats following treatment were evaluated by determining, hematological parameter and transaminases activity. The proximate composition of S. abyssinica leaves showed that they are made up of 95.30% dry matter. Dry matter analysis revealed that it contains 27.54% crude proteins, 4.41% lipids, 54.12% carbohydrates and 9.23% ash content. S. abyssinica leaves as food supplement significantly improved the animal's health and immune system. Practical application S. abyssinica could be useful as food supplement to fight and prevent infant malnutrition as the powder displayed no toxicity on liver.

The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-ofhome vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were 'Mbongo' (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and 'Mabomba' (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.