Talla Emmanuel, Bealem Aristide, Tatsadjieu Ngoune Leopold, Ngassoum Martin Benoît, Wansi Jean Duplex, Yaya Gbaveng, Dabole Bernard, Meli Alain, Mbafor Tanyi Joseph & Alain Roch·European Journal of Medicinal Plants·2013
Aim: This study was carried out to determine the phytochemical and the antimicrobial activities of Zingiber officinale (Zingiberaceae) Rhizome. Methodology: The air-dried and powdered rhizome (1.0 kg) of Z. officinale was extracted with ethyl acetate (1.5 L) at room temperature f...
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Research Article10.9734/EJMP/2014/6884
Biosurfactants was extracted from a locally fermented milk (pendidam), characterized and their antimicrobial activity on Candida spp. and E. coli were determined. The results obtained show that the crude extract of biosurfactants exhibit emulsifying activity with an emulsificatio...
Open access
Research Article10.9734/JABB/2015/15025
The objective of this study was to determine the phytochemical profile and antimicrobial activity of leaf and bark extracts of Ziziphus mauritiana and Ziziphus mucronata. For this purpose, an extraction by maceration using ethanol was carried out and the extracts were subjected t...
Open access
Research Article10.9734/jamps/2021/v23i830252
Mformoh Martha Beyang, Noumo Ngangmou Thierry, Mache Gilles André, Ejoh Richard Aba, Dobgima John F., Tatsadjieu Ngoune Leopold & Mbofung Carl Moses F·Asian Food Science Journal·2024
Aims: Bitter kola (Garcinia kola) is commonly consumed as a snack in many localities in Cameroon and is considered to have health properties including weight-reducing agent by many people. This study aimed to evaluate the potential of bitter kola in weight management and preventi...
Open access
Research Article10.9734/afsj/2024/v23i6718
Aims: This study aimed to produce and evaluate the nutritional value of a plant-based yogurt made from egusi kernel milk and Bambara groundnut seed milk. Twelve yogurt samples were prepared using milks from two egusi species (Cucurbita maxima and Cucumeropsis mannii) and Bambara...
Open access
Research Article10.9734/ajb2t/2026/v12i3326
Consumers are increasingly demanding nutritional quality in food products. The enrichment of yoghurt with functional ingredients, such as fruits and vegetables, has been widely explored to meet this demand. However, limited attention has been paid to the use of combined dates and...
Open access
Research Article10.9734/afsj/2025/v24i7800