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Evidence of the Presence of Genetically Modified Foods in the Sudano-Sahelian Zones of Cameroon

Food and Nutrition Sciences 2014年第10期5卷 922-928页

作者： djoulde darman roger Sobda Gone Department of Agriculture Livestock and Postharvest Technology The Higher Institute of Sahel University of Maroua Maroua Cameroon Institute of Agricultural Research for Development (IRAD) Maroua Research Center Maroua Cameroon

Concerns of Africans with transgenic foods and genetically modified organisms seem to have minor repercussions in general on the use and the commercialisation of these products on African markets and particularly in the northern sudano-sahelian zone of Cameroun. In this line, different crops (cotton, and maize) and some commercialized branded food products were sampled on local farms, markets and chops. Evaluation of the presence or absence of GMO was performed using labelling system, completed by the laboratory analysis using PCR methods combined with the electrophoresis. Amongst all collected items, sampled cotton of varieties IRMA L484, IRMA L457 and maize varieties ATP SRY (CHC 202), ECKEBIL (CLH 103), PAN 4P-767BR, PAN 5Q-433B and PAN 6Q-445B, were found to contain the foreign genetic material. Amongst processed commercialised brand products, 39 were found to contain genetically modified ingredients. Most were maize (glucose and syrup) and soya (lecithin).

关键词： Food GMO Safety Labelling North Cameroun

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Development of African Earthenware Container Imbedded with Nanosilver Particles for Food Preservation

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Journal of Biomaterials and Nanobiotechnology 2014年第3期5卷 139-145页

作者： djoulde darman roger Bakari Daoudou Bayoi James Etoa Francois Xavier The Higher Institute of Sahel University of MarouaMarouaCameroon Department of Biological Sciences Faculty of SciencesUniversity of MarouaMarouaCameroon Department of Microbiology Faculty of SciencesUniversity of Yaounde IYaoundeCameroon

With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4°C ± 1°C, 6 days at 15°C ± 5°C, and 4 days at 30°C ± 2°C. The calculated Q10 values were found to be in the range of 1.5 - 2.0.

关键词： Earthenware Nanosilver Food Preservation Food Packaging Traditional Food

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Use of Bitter Leaf(Vernonia amygdalina)Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli,a Traditional Opaque Sorghum White Beer from Northern Cameroon

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NASS Journal of Agricultural Sciences 2022年第2期4卷 1-12页

作者： Koge James Ronald Bayoï Bakari Daoudou Yonas Vandi Bruno Foundikou roger darman djoulde François-Xavier Etoa Department of Biological Sciences Faculty of ScienceUniversity of MarouaMarouaP.O.Box 814Cameroon Department of Agriculture Livestock and by-productsNational Advanced School of Engineering of MarouaUniversity of MarouaMarouaP.O.Box 46Cameroon Department of Microbiology Faculty of ScienceUniversity of Yaounde IYaoundeP.O.Box 812Cameroon

The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat *** white sorghum beer was made at the laboratory scale using home-made procedure(Control).Following filtration,the beer was blended with an aqueous leaf extract(1/10,v/v)of VA(BUB).Pasteurization(60°C/30 min)was performed on a portion of the VA blended sample(BPB).The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month *** sensory characteristics of blended and non-supplemented mpedli beer differed significantly(p<0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were ***(r=0.898;p<0.01)and odour(r=0.930;p<0.01)were both highly correlated with the acceptance of the processed *** non-supplemented samples had the highest sensory scores 48 hours after preparation,while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage,*** findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help small-scale brewers for improving the sensory quality and extending the shelf life of *** to the findings,the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.

关键词： Bitter leaf Pasteurization Sorghum beer Mpedli Sensory properties Shelf life

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