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| 1 | Composts with wood ash addition: A risk or a chance for ameliorating acid tropical soils?显示文摘 | B.P. Bougnom J. Mair F.X. Etoa H. Insam | 2009 | Geoderma2009，，3： | 1 |
| 2 | Composts with wood ash addition: a risk or a chance for ameliorating acid tropical soils 显示文摘 | Bougnom BP Mair J Etoa FX Insam H | 2009 | Geoderma2009，153，3： | 1 |
| 3 | Aflatoxin and Fumonisin in Corn Production Chain in Bafia, Centre Cameroon: Impact of Processing Techniques显示文摘Food safety is to be a vital component of food security, with mycotoxin contamination, a major contributing factor. In linewith this, this study aimed at investigating the effect of maize maturity at harvest, and processing techniques on the aflatoxin andfumonisin levels in maize and maize products. Three maize maturity stages (80, 85, and 90 days after sowing), two drying processes(sun and barn drying), three storage periods (one, two and three months) and subsequent maize derivatives under these conditionswere sampled. These were analysed for total aflatoxins and total fumonisins using quantitative ELISA and samples with totalaflatoxins and total fumonisins exceeding regulated levels were analyzed by liquid chromatography-tandem mass spectrometry(LC-MS/MS) to determine the sub-types of toxins present. Results obtained showed that all analyzed samples were contaminatedwith total aflatoxins (range: 0.8 to 20 μg/kg) and total fumonisins (range: 10 to 5990 μg/kg). Sun or barn drying for one weekfollowed by one month usual storage resulted in significant total fumonisins contamination, emphasizing the need of at least twoweeks of drying maize. It was also observed that processing techniques partly reduced the levels of toxins, mainly in maize productsthat have a sieving step. | E. Nguegwouo E. E. Njumbe P. B. Njobeh G. N. Medoua Z. Ngoko M. Fotso S. De Saeger E. Fokou F. X. Etoa | 2017 | Journal of Pharmacy and Pharmacology2017，5，8： | 0 |
| 4 | 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显示文摘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 treatment.The 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 storage.The 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 improved.Bitterness(r=0.898;p<0.01)and odour(r=0.930;p<0.01)were both highly correlated with the acceptance of the processed beer.The 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,respectively.The 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 mpedli.According 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. | Koge James Ronald Bayoï Bakari Daoudou Yonas Vandi Bruno Foundikou Roger Darman Djoulde François-Xavier Etoa | 2022 | NASS Journal of Agricultural Sciences2022，4，2： | 0 |
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