Traditional medicine uses many plants in the preparation of medicinal recipes for the treatment of human pathologies. These plants are thus indispensable to the existence of all living beings, because they provide all the necessary elements for their survival. Man, to ensure a daily well-being, uses plants in various fields including traditional medicine. The purpose of this work is to determine some toxicological parameters of the decocté of the leaves of Vernonia colorata (Asteraceae) and Crescentia cujete (Bignoniaceae) in order to control the dosage and prevent poisoning in the therapeutic use of these plants. The acute toxicity of aqueous decoction of these species was assessed following a process of orally administering raw decoctions to mice at increasing doses ranging from 6000 to 7500 mg/kg body weight (bw). Phytomedicines were used orally at different doses. The results obtained the solubility limit dose corresponding to the maximum tolerated dose or DTM of 6000 mg/kg and 7500 mg/kg respectively for Vernonia colorata and Crescentia cujete. This toxicological endpoint (maximum tolerated dose) is far greater than 21.04 and 100.33 mg/kg body weight of the daily doses recommended by traditional healers. Therefore, the doses prescribed by traditional healers are not toxic. The use of these plants under traditional conditions of preparation and oral administration against diabetes may be scientifically justified.

Knowledge of traditional culinary cultures is very important for any identity. This study aims to contribute to a better knowledge of the «Tchonron» sauce. This sauce is a traditional food from Senoufo people (northern Côte d’Ivoire), based on leafy vegetables. A number of 640 people in four Savanna regions (Bagoué, Hambol, Poro and Tchologo) of Côte d’Ivoire were interviewed using questionnaires, from October 2019 to September 2020. Only 8.75% of these people had a secondary school education, 14.84% had a primary school education and 76.40% were uneducated. The study revealed that region, age group, school education and professional status influence the appreciation level of the «Tchonron» sauce. As well as the use of cooking water of leaves, which varies according to region and level of education. The use of cooking water of leaves also varies according to region and school education. As for the consumption frequency of this sauce, it is influenced by region, marital status and number of children. However, the largest consumers were from the Hambol and Poro regions. This study showed that the «Tchonron» sauce is appreciated and consumed frequently by the population. This sauce can be prepared according to 3 different processes, but the one requiring pre-cooking of the leaves before the grinding step and addition of oilseed powder remains the most used. This work represents a first approach to knowledge of the culinary culture of the Senoufo people.

The bacteria producing beta-lactamases extended spectrum are the leading cause of treatment failure observed in the treatment of bacterial infections. This study aims to evaluate the antibacterial effects of extracts hexanical, 70% methanol and aqueous leaf Spondias mombin (Desr.) A. Juss. (Anacadiaceae) on six clinical isolates of Enterobacteriaceae producing beta-lactamases with extended spectrum (ESBL) and a reference strain. The study of the antibacterial activity of the extracts was performed by the medium diffusion method and agar dilution Mueller-Hinton. For phytochemical screening extracts, chromatographic characterization method thin layer was used. It emerged from this study that the aqueous and hydro-alcoholic extracts are actives. They are bactericidal for the majority of tested strains with MICs ranging from 0.39 to 1.56 mg / mg for the 70% methanol extract and 0,39 to 3.125 mg / ml for the aqueous extract. The phytochemical screening revealed a wealth of secondary metabolites such as saponins, tannins, flavonoids, sesquiterpenes, polyphenols, coumarins may be beneficial in the treatment of many diseases in Enterobacteriaceae.