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Apr 3, 2023Article Details
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Main Article Content
Contribution to the investigation of the artisanal fish oil (Sardine pilchardus. Walb.) Sector in the Far-North Region-Cameroon
Abstract
Sardina pilchardus commonly known as sardine is a fish species abundantly fished for in the Far-North Region of Cameroon mostly from September to November each year. In this Region, the main fishing points are the Logone and Chari rivers and the Maga Lake. This study was initiated with the aim to analyze the fishing sector and the different oil production steps from sardine and its co-products. A survey involving 295 persons was carried-out between the months of September and November 2021 at several production points. During the survey, samples of S. pilchardus oil were collected from producers in order to evaluate the impact of processing methods on oil quality. The results of the survey revealed that oil extraction from co-products (viscera) is a traditional activity which has long been practiced by women in the localities of Pouss, Mourla, Tekele, Gazama and Areinaba. Fishers are men (50%) and women involved in oil production (90%). The extraction by cooking after fermentation, the extraction by cooking without fermentation and the extraction after direct drying without fermentation were the three production methods identified. More than 80% of the viscera oil was found to be used for culinary purposes. In the traditional pharmacopoeia, these oils are employed at 61.9 % in the treatment of stomach pains. The chemical characterization of the produced oils showed a significant difference (p<0.05) with respect to the production zones. Irrespective of the localities, the water contents (0.15 to 0.38%), acid values (5 to 6.93 mg KOH/g oil), saponification values (214 to 255 mg KOH/g oil) and iodine values (100 to 115 g I2/100 g of oils) were not in accordance with the Codex standards. The results obtained indicated that a particular attention should be given to the extraction conditions of fish oil with the aim to improve its quality.
