The aim of this study is to reduce antinutritional factors and to improve the nutritional properties of Kutukutu during fermentation with Lactic Acid Bacteria (LAB). For that, Kutukutu (700 g) was prepared in the laboratory and inoculated with pure cultures of LAB (109 CFU/mL). Then, preparation was incubated for 120 h. Every 24 h, Kutukutu were collected, dried at 45°C for 24 h, and analyzed. The results showed that Lactobacillus brevis G25 increased reducing sugars content to 80.7% in Kutukutu after 96 h of fermentation. Lactobacillus fermentum N33 reduced the starch content to 73.2%, while Lactobacillus brevis G11, L. brevis G25, and Lactobacillus cellobiosus M41 rather increased the protein content to 18.9%. The bioavailability of Mg and Fe increased, respectively, to 50.5% and 70.6% in the Kutukutu fermented with L. brevis G25. L. plantarum A6 reduced the tannin content to 98.8% and L. buchneri M11 reduced the phytate content to 95.5%. The principal component analysis (PCA) shows that, for a best reduction of antinutrients factors and improvement of protein content and minerals, Kutukutu must be fermented by L. brevis G25 and L. fermentum N33, respectively. These starter cultures could be used to ameliorate nutritional proprieties of Kutukutu during the fermentation.

This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera. A 6 × 2 × 2 factorial design with two ages of the leaves (one and seven-month-old leaves), six times of fermentation and two fermentation temperatures was used for this purpose. One and seven-month-old fresh leaves were dried at 45˚C for 24 h, crushed to 1000 µm then fermented at 30˚C and 37˚C for 120 hours with Lactobacillus plantarum A6 at 10 8 CFU/g. Samples were withdrawn every 24 hours for physico-chemical analyses. Results showed that 7 month-old leaves were richer in iron, proteins, polyphenols and phytates than one month old leaves. The phytates content dropped from 66.92% and 61.95% in the seven and one month-old leaves powders respectively fermented at 37˚C, and from 54.15% and 67.95% in the seven and one month-old leaves powders respectively fermented at 30˚C. Protein content increased by 26.34% and 24.48% for the 1and 7-month-old leaves powders respectively fermented at 37˚C, and by 13.06% and 13.97% for the 1-and 7month-old leaves powders respectively, fermented at 30˚C. Iron availability increased from 35.97% to 40.57% and 20.74% to 30.98% for the 1-and 7-month-old leaves powders respectively, fermented at 37˚C and from 35.97% to 39.79% and 20.76% to 23.72% for the 1-and 7-month-old leaves powders respectively, fermented at 30˚C. There was a negative correlation between pH, total and reducing sugar contents, time as well as fermentation temperature, whereas there was a positive correlation between total protein content and pepsic digestibility of protein and fermentation time. From these results, fermentation of M. oleifera leaf powder by Lactobacillus plantarum A6 increases protein content, pepsic digestibility of protein and availability of iron and reduces the phytates content of these powders.

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The essential oils extracted from Lippia rugosa and Plectranthus glandulosus leaves from Cameroon were analysed by GC-MS and evaluated for their antifungal activities against Aspergillus flavus, Aspergillus niger and Fusarium moniliforme common fungi causing spoilage of stored food product, and antiradical activities. The disc diffusion method was used to evaluate the fungal growth inhibition at various concentrations of oils while the antiradical activity was studied by the DPPH (diphenyl picryl hydrazyl) method. The main components found in P. glandulosus leaves oil were terpinolene (30.8%), fenchone (13.2%), terpene 4-ol (11%) and piperitenone oxyde (8%) whereas L. rugosa leaves oil is mainly constituted of thymol (26.7%), p-cymene (15.5%), thymol acetate (13.2%) and γ-terpinene (9.4%). L. rugosa exhibited the lowest MIC value in liquid medium ranged from 0.2 to 0.3 mg/ml against all fungal strain, and P. glandulosus which was less active with value ranged from 0.8 to 1mg/ml against all fungal strain. The antiradical activity of L. rugosa essential oil (SC 50 = 6.7 g/l) was less than that of butylated hydroxyl toluene (BHT) which was used as the reference compound (SC 50 = 0.007 g/l). Results obtained in the present study indicate the possibility of exploiting these essential oils in the fight against strains of A. flavus, A. niger and Fusarium moniliforme responsible for biodeterioration of stored food products.