The aim of this study was to explore local strategies used by poultry farmers in the Extreme-Nord region of Cameroon to mitigate the effects of heat stress in hens. To this end, a survey was carried out among 390 farmers in the Departments of Diamaré, Mayo-Danay and Mayo-Kani. A total of 19 strategies for combating heat stress were identified. The main ones were the use of canary to cool the water (15.63%), Adansonia digitata fruit pulp (8.46%), Allium cepa light violet or Allium cepa dark violet bulb (6.97%), traditional salts of Sorghum bicolor or Zea mays (5.97%), Salanum macrocarpon or Salanum aethiopicum fruit (5.92%) in chicken water. The phytochemical study of these plants showed that total polyphenol and tannin contents were highest in the fruit pulp of Adansonia digitata, Salanum aethiopicum and dark purple Allium cepa bulb. However, flavonoid, saponin and vitamin C levels were highest in Salanum macrocarpon fruit. Adansonia digitata fruit pulp and Sorghum bicolor traditional salts showed higher Zn, Fe and Cu contents (p < 0.05). The antioxidant powers of Adansonia digitata, Allium cepa light violet and Salanum aethiopicum were higher. We can conclude from the strategies explored that Adansonia digitata fruit pulp and Sorghum bicolor traditional salt have the best antioxidant potential.

Children malnutrition remains a serious public health problem in general in Cameroon. The aim of this study was to investigate the nutritional compostion of selected Cameroonian local baby flours. Five varieties of Cameroonian local baby flours were collected in the production structure in Yaound

Micronutrients deficiencies are of great concern in the far north Region of Cameroon and can be fought through the promotion of local food resources. Among them are Moringa oleifera leaves which are rich in proteins of good quality, vitamin A, vitamin C, iron and zinc. Our study aims to determine the nutrient composition of local traditional sauces involving Moringa leaves. This was done through the identification of the various recipes, their implementation and the processing of samples prior to biochemical analyses. The contents in moisture, ash, proteins, lipids were determined by standard AOAC methods. Iron and zinc contents were determined by atomic absorption spectrophotometry and vitamin C, phenols and phytate by spectrophotometric methods. The results show pH levels ranging from 7.25 to 8.63, lipid contents varying from 39.00 to 58.30 g/100g DM and proteins content varying from 13.25 to 29.48 g/100g DM. Iron and zinc levels were also important, ranging respectively from 5.86 to 25.47 mg/100g of DM and 0.37 to 3.30 mg/100g of DM. The vitamin C has not been detected in the sauces and the levels of total phenols and phytates were very low (less than 1g/100g of DM). Although the traditional Moringa sauces studied are good sources of nutrients like proteins, iron and zinc, their high pH levels and cooking method that destroy all the vitamin C might compromise the bioavailability of these minerals.