The objective of this study is to evaluate the quality of underground water according to the standards of Beninese and international drinkability. The choice of watering place centres on daily usages as beverage. The physicochemical and bacteriological parameters have been determined according to the conventional methods. The obtained results show that the studied waters are characterized by an acidic- pH (6.74 – 6.95), a temperature which varies from 27.3°C to 30.4°C, a weak electric conductivity (8.9μS/cm – 588 μS/cm), weak TDS (5mg/L – 270mg/L) and a low potential of reduction-oxidation (202 mV – 344 mV). Besides, the following medium concentrations have been obtained : Sulphate (0.19 mg / L – 36.55 mg / L), Nitrate (4.60 mg / L – 53.28 mg/L), Calcium (0.7 mg/L – 57.46 mg/L), Potassium (0.22 mg/L – 21.02 mg/L), Magnesium (0.01 mg/L – 18.33 mg/L), ammonium (0.02 mg/L – 18.33 mg/L) and Chloride (0.20 mg / L – 55.55 mg/L). Among the studied places, only the well P1 revealed contents in potassium and in nitrate beyond the standards of drinkability. The results of bacteriological analysis confirm the presence in very appreciable numbers of fecal contaminated indicators (Total Coliforms, Fecal Coliforms and Escheriachia-Coli) in the wells except the well P5. Moreover, the Fecal Streptococci have been displayed prominently in the well P6. So at the end of this study, we can deduce that wells studied waters roughly present the serious health risks to the population contrary to the drilling wells and springs water.

Fish is by far a high source of proteins and fats, regarding the species. Therefore, the presented work tries to identify, through the processed mackerel, the fatty acids known to have a high nutritious value. Firstly, it has been studied by the literature, the influence of the technological treatment on the chemical composition of a fish. Particularly, the impact of the fermentation on the lipids of the fat fish. Fermented fish (lanhouin), has been produced using the improved technology of fermented fish process. The fermented fish (lanhouin) was obtained through the fermentation of marine fish such as mackerel, fished in the gulf of Benin. Several studies have dealt with fatty acids from marine species; but referring to bibliographical notes, there are less deep studies on the presence of fatty acids found in fermented fish. Secondly, the fat has been extracted using three different methods such as Touchstone

By searching of physico chemical characterization of the pollutants in the leachates of the Sanitary Burying Place of Ou