The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven and traditional roasting significantly increase (p < 0.05) the peroxide and thiobarbituric acid values of cocoa butter and that traditional roasting samples were the most deteriorated. Oven and traditional roasting for 10 min reduce the iodine value of the oil, but increase its acidity. The proximate and mineral composition of cocoa beans was also seriously affected during cooking. Drying and oven roasting for 5 and 10 min; and drying and traditional roasting for 5 min appear to be the best processing methods of cocoa beans for production of cocoa based foods like chocolate.

The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the quality of walnut oil significantly (p < .05) reduces with the treatments. Oils extracted from DBWN 60 min (Dried and boiled walnuts 60 min) and FBWN 60 min (Boiled fresh walnuts 60 min) were the most altered. The proximate composition and mineral content of walnut seeds was also significantly affected (p < .05) by the treatments. This study reveals that, thermal processing has significant effects on the nutrients and quality of lipids of walnut oil. DTRWN 60 min (Dried and traditionally roasted walnuts 60 min), DORWN 60 min (Dried and oven roasted walnuts 60 min), and TRFWN 30 min (traditionally roasted fresh nuts 30 min) are the best methods for cooking walnut because they preserve the quality of its lipids and some of the nutrients.

SummaryThe chicken major histocompatibility complex B (MHC-B) – a cluster of genes associated with natural disease resistance or susceptibility – has been investigated in experimental and inbred lines by serological typing. However, that method showed some weaknesses for its use on out breeds. This study aims to explore the genetic diversity of the MHC-B of Cameroon indigenous chicken through molecular typing with LEI0258 and MCW0371 microsatellite markers. MHC-B haplotypes of 290 chickens from four agro-ecological zones were identified and compared with published haplotypes. Alleles were analysed for genetic diversity and relationship among Cameroon chicken populations. Hypothetically new LEI0258 alleles and haplotypes were detected. Overall, polymorphism parameters were relatively high in the Cameroon western highlands. The analysis of molecular variance revealed great variability (80.00 percent) between individuals than among and within ecotypes. The inbreeding coefficients of overall populations (FIT), among population (FST) and within population (FIS) were 0.26, 0.04 and 0.22, respectively, and all were highly significant (P&lt; 0.001). A UPGMA tree based on Nei'sDAgenetic distances showed a clear distinction between Cameroon and out-groups and a structuring of within-country populations into three clusters. There is a great genetic diversity of the MHC-B in Cameroon native chicken and also a need of sequencing of the identified alleles for an accurate identification prior to their assessment for natural disease resistance and responsiveness to vaccination.