The aim for this present study was to evaluate the antioxidant potential of aqueous extracts (AE), hydro-ethanolic extracts (HE) and ethanolic extracts (EE) obtained from an aquatic plant (L. schlechteri) using a simple and fast method that is the CCM. This method revealed the presence of phenolics and flavonoids at different levels but with higher antioxidant activity in EE compared to AE. Among the two families of antioxidants evaluated, the phenolic compounds were found to be higher on the EE (5.85 mgEAG/MS) followed by the HE (5.06 mgEAG/MS) and less and less important on the AE (3.661 mgEAG/MS). While the less significantly elevated flavonoids showed values of 1.146 mgECa/MS for EE, 0.406 mgECa/MS for HE et 0.181 mgECa/MS for AE. However, the anti-free radical activity was also evaluated. Unlike the antioxidant activity, the ant-free radical activity with a greater IC50 was observed on AE with a rate of 66.66 mg/mL, then less on the hydro-ethanolic and ethanolic extracts, respectively at levels of 26.15 mg/mL et 19.18 mg/mL.

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In response to the malnutrition problem affecting children in Congo Brazzaville, we made three cooking-type infant flours from Treculia obovoidea, Terminalia catappa L. almonds and Ipomoea batatas L. leaves. The nutritional quality of the three infant flours we developed indicates 11.07% -12.47% protein content, 9.92% -14.87% fat content, 58.85% -68.06% carbohydrate content, 1.50% -2.18% ash and an energy intake varying between 399.84 and 439.37 Kcal. Functionally, our prepared flours have a water absorption capacity between 219.05 and 317.86 mL/g, an oil absorption capacity of 0.19 mL/g, a water solubility index varying from 29.66 -41.03 and a swelling capacity of 250% -320%.