Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (), lemon (, Honey and Ginger ().

Orange (), lemon (, ginger () and honey contain nutrients and phytochemicals that are beneficial to health. Most of the available fruit drinks are artificial and may contain a lot of chemicals which could be unhealthy and detrimental to the health of the consumers. This work was aimed at formulating a healthy fruit drink from the combination (blend) of orange, lemon, ginger and honey for the development of a new product.

Effect of and spice extract powders on the lipid quality of groundnuts pudding during steam cooking.

Groundnut seeds contain higher concentrations of unsaturated lipids which are prone to oxidation in formulated foods. This study determined the antioxidant activities of water extract powders from two spices ( and ) and their ability to preserve the quality of lipids in groundnuts pudding during steam cooking with 0, 0.5, 1, 2 and 4% of spice extract powders.

Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.

The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly ( < 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases ( < 0.

Optimization of the extraction of natural antioxidants from leaves and evaluation of their ability to preserve palm olein from oxidation during accelerated storage.

Response surface methodology (RSM) was used to optimize the extraction of phenolic antioxidants of leaves and to evaluate the effect of optimized extract and storage time on the stability of palm olein. The optimization of the extraction process was conducted, and the total polyphenol value of 127.06 mg GAE/g and scavenging activity of 90.

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans.

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans.

Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon.

Backgrounds: Oils 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.

Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon.

The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P<0.05) during treatments.