Research Article
The Effect of River-water Quality on Behaviour of Hippopotamus (Hippopotamus amphibious) in Mbam et Djerem National Park, Cameroon
Issue:
Volume 14, Issue 2, April 2026
Pages:
19-29
Received:
9 January 2026
Accepted:
22 January 2026
Published:
28 March 2026
Abstract: This research examines the effect of river-water quality on the behavior of Hippopotamus amphibius in Mbam et Djerem National Park, Cameroon. As key ecological players, hippos significantly influence their aquatic environments, making it essential to understand how water quality impacts their behavior. Over a period of four months direct observations were made three times per day, and four days each month to record the physical color of river water, serving as an aquatic habitat for hippopotamus. This method was used to estimate the level of pollution. Simultaneously, observations were carried out on the behavior of hippopotamus, focusing on activities in the river, adjacent vegetation, and environmental conditions. Simultaneously, observations were carried out on the behavior of hippopotamus, focusing on activities in the river, adjacent vegetation, and environmental conditions. The results reveal a notable correlation between water quality and hippo behavior. In contrast, optimal water conditions facilitated increased social interactions and foraging efficiency. These findings highlight the critical role of river-water quality in shaping hippo behavior and emphasize the need for effective water management practices to support the health of this species and its habitat. This study contributes to the understanding of how environmental factors influence wildlife behavior, providing insights for conservation strategies in Mbam et Djerem National Park and similar ecosystems. Further research is warranted to explore the long-term implications of water quality fluctuations on hippo populations. The results of this study recorded a significant association between river-water quality and day-period X2 = 19.243 df=4 P=0.001. More so, 70% turbid and 12% deep brown water colors were recorded respectively. Different vegetation associated significantly with the river-water quality of the aquatic environment of hippopotamus X2 = 10.688 df=4 P=0.040. Additionally, the physical river-water quality recorded a significant link with the behavior of hippopotamus X2 = 8.912 df=4 P<0.05. In contrast, optimal water conditions facilitated increased social interactions and foraging efficiency. These findings highlight the critical role of river-water quality in shaping hippo behavior and emphasize the need for effective water management practices to support the health of this species and its habitat. This study contributes to the understanding of how environmental factors influence wildlife behavior, providing insights for conservation strategies in Mbam et Djerem National Park and similar ecosystems. Further research is warranted to explore the long-term implications of water quality fluctuations on hippo populations.
Abstract: This research examines the effect of river-water quality on the behavior of Hippopotamus amphibius in Mbam et Djerem National Park, Cameroon. As key ecological players, hippos significantly influence their aquatic environments, making it essential to understand how water quality impacts their behavior. Over a period of four months direct observatio...
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Research Article
Comparative Effect of Cyanide Reduction Processes on the Techno-functional Properties of Cassava Flour
Issue:
Volume 14, Issue 2, April 2026
Pages:
30-48
Received:
17 November 2025
Accepted:
30 March 2026
Published:
16 April 2026
DOI:
10.11648/j.ajls.20261402.12
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Abstract: Cassava (Manihot esculenta Crantz) is an important food source in sub-Saharan Africa. However, the presence of toxic cyanogenic glycosides in the plant raises significant public health concerns. Several methods are used to reduce or eliminate these glycosides, including fermentation, boiling, frying, drying and water-retting. Nevertheless, the impact of these methods on the functional qualities of processed cassava flour is unclear. Knowing the functional qualities of cassava flour after applying several detoxification methods would be ideal for guiding cassava flour manufacturers in their choice of methods. This study therefore aimed to evaluate the impact of these methods on the functional properties of cassava pulp flour. Flour samples were obtained from different treatments including sliced cassava pulp that had undergone water-retting, as well as from unfermented and fermented smashed cassava pulp. Analysis of the samples' functional properties revealed significant differences (p ≤ 0.05), indicating that the cyanide detoxification method affects the resulting flour's properties. Fermentation process, which in previous authors studies appear to be considerably reduced cyanide levels in cassava flour, The fermentation process appears to considerably reduce cyanide levels in cassava flour, according to previous studies by other authors. This study revealed that fermented flour (Fflr) correlates with gelatinization temperature, emulsion capacity, swelling capacity, water absorption capacity, tapped density, oil absorption capacity, emulsion stability, foam capacity, and water solubility index. Therefore, Fflr would be more suitable for food products that require the flour to absorb water and form foam and viscous gels upon cooling, such as porridges, pasta and thickeners. Data from this study could help the food industry better understand the impact of cassava cyanide detoxification on flour quality. This study concluded that the fermentation technique used to reduce cyanide levels in cassava is more effective at achieving flour with optimal functional properties. These results provide cassava flour producers with useful information regarding the efficiency of fermenting smashed cassava root.
Abstract: Cassava (Manihot esculenta Crantz) is an important food source in sub-Saharan Africa. However, the presence of toxic cyanogenic glycosides in the plant raises significant public health concerns. Several methods are used to reduce or eliminate these glycosides, including fermentation, boiling, frying, drying and water-retting. Nevertheless, the impa...
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Fominka Tajoacha Nestor
