ω-3 Rich Tetracarpidum conophorum Oil Exhibits Better Prevention Effects for Cardiovascular Risk Factors than Corn Oil in Adult of Albinos Wistar Male Rats

Cardiovascular diseases are serious pathologies that affect an increasing number of people. Several preventive measures are generally used, including supplementing of oils in foods. Our objective was to compare the effects of Tetracarpidum conophorum oil (TC) and corn oil (CO) on serum lipid profiles of normal male rats. 42 Wistar rats were divided into 7 groups. Diets included TC oil (groups TC5, TC10 and TC20) and corn oil (groups CO5, CO10 and CO20) in proportions of 5%, 10% and 20%, with a control group (T). After 5 weeks of feeding, several parameters were measured during and after the study, including body weight, food intake and organ weights (kidney, liver and fat). Lipid profiles (total cholesterol, TG, HDL and LDL), glucose and protein levels were measured in the serum. The increase in body mass was inversely proportional to the amount of oil in the food. The decrease in body mass and adiposomatic index of group TC10 was significant (p < 0.05) compared with the other groups. The lowest glycaemia (64.17 ± 5.14 mg/dl) was noted with the diet containing 20% TC oil. A significant reduction in total cholesterol, LDL fraction and blood triglycerides was observed in the groups supplemented with TC and corn oils compared to controls. Results were also more beneficial for the TC10 group. HDL-cholesterol levels were significantly higher (p < 0.05) in the oil-supplemented groups than in the control group. Castelli’s risk indices decrease significantly (p < 0.05) with increasing oil content for TC. The oils had no impact on blood protein contents. One can conclude that a diet containing 10% crude oil from TC kernels could prevent or alleviate cardiovascular diseases and glycemia.

A Field Survey to Assess the Consumption of <i>Nkang</i>for Standardization and Valorization in the North-West Region of Cameroon

In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular Nkang in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called Kwacha (whitish, most viscous and most turbid), Sha-ah (cream white, viscous and turbid) and Nkang (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values;60.9% for Kwacha, 100% for Sha-ah and 89.1% for Nkang. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of kwacha had at least tasted it. Also 98.2% out of the 100% for Sha-ah and 85.5% out of 89.1% for Nkang had tasted them, too. Nkang was found to be the most preferred to Sha-ah then Kwacha in that order by the consumers since Nkang is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, Nkang as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of Nkang, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of Nkang found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if Nkang is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.

Biosurfactants from lactic acid bacteria:A critical review on production,extraction,structural characterization and food application

Biosurfactants are structurally diverse classes of amphiphilic molecules derived from microorganisms.They have various properties such as surface,emulsification,antibacterial,anti-adhesive,anti-biofilm,antioxidant activity that can be used in many industrial fields.The interest in these molecules compared to their synthetic counterparts is due to their biodegradability,low toxicity,structural diversity,and stability over a wide range of pH,temperature,and salinity.Among biosurfactants,those derived from lactic acid bacteria(LAB)attracted attention nowadays due to the GRAS(Generally recognized as safe)status of these microorganisms.Biosurfactants production by LAB strains has been documented in several investigations,and they deal with the functionality and chemical nature of biosurfactants.LAB biosurfactants were mainly a complex mixture of proteinaceous compounds,glycolipids,glycoproteins,or glycolipopeptides.There are only a few studies reporting on the elucidation of the structure of LAB biosurfactants.Generally,biosurfactants’production process includes several unit operations starting from screening methods to the characterization of the biosurfactant compound.This review highlights the different techniques used in the screening of biosurfactants production by LAB,their extraction and purification processes,and their structural characterization and application in the food industry.