Volume 4  Issue 3

Proximate, Micronutrient, Functional and Microbial Properties of Complementary Foods Sold in Three Localities in South West Region of Cameroon

Arrey Oben Ebob Ashu1, Tiepma Ngongang Eurydice Flore1, Bernard Tiencheu1*, Aduni Ufuan Achidi1, Mbame Efeti Claudine1, Noel Tenyang2 & Feumba Dibamda Romelle1

Mothers and caregivers typically feed infants according to their culture, purchase power and level of awareness with no due diligence to nutritional quality of the diet. Scientific evidence on nutritional adequacy of predominant complementary foods is critical for planning and prioritizing interventions. [...] READ MORE

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Effect of Botanical Extracts on Proximate Contents of Stored Sorghum Infested by Sitophilus Zeamais Motsch. (Coleoptera: Curculionidae) In Nigeria

Suleiman, M.

Proximate and mineral analyses of sorghum grain treated with ethanolic leaf extracts of Euphorbia balsamifera Aiton, Lawsonia inermis L., Mitracarpus hirtus (L.) DC and Senna obtusifolia L were determined before and after being infested by S. zeamais. Twenty grams of sorghum were treated with the aforementioned botanicals at the concentrations of 25, 50 and 100mg/g. [...] READ MORE

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Physicochemical and Microbiological Analysis of Wines from Fresh Cocoa Bean (Theobroma cacao L.) Mucilage Pulp

Ngangoum Eric Serge1*, Nguemneng Tchauembo Paule Cynthia2, Wiyeh Claudette Bakisu Muala3, Djiazet Steve4 & Tonfack Djikeng Fabrice5

Cocoa (Theobroma cacao L.) pulp, a by-product of cocoa beans processing, constitute about 10 % of total cocoa beans, which is rich in micronutrients and macronutrients mostly sugars. Saccharomyces cerevisiae was used for wine fermentation which last for 15 days. [...] READ MORE

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