The acceptability of ‘Star Yellow,’ a Cameroonian functional food that could curb the spread of the COVID-19 via feces

Julius Oben, Jude Bigoga, Guy Takuissu, Rose Leke


Background: COVID-19 is caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).  Despite the World Health Organization’s publication of different measures to curb the spread of COVID-19, new cases are reported daily.  These protective control measures put in place assumed that transmission of COVID-19 was mediated essentially through droplets released from the nasal and respiratory secretions of infected persons.  Recent scientific evidence however puts forward the occurrence and shedding of active COVID-19 virus in stools of infected persons.  The present study tested the acceptability of an improved version of the ‘Yellow soup’ which contains ingredients/spices with known antibacterial/antiviral properties.

Methods: Star Yellow was made by using a palm oil/limestone base to which was added spices /ingredients rich in zinc and known for their antiviral/antibacterial activity. Sensory evaluation of the resulting mixture was done by a taste panel comprising habitual eaters of ‘Yellow soup’ using a hedonic scale of 1 to 5.

Results and Conclusion: Sensory assessment of Star Yellow showed a mean acceptability of 77.4% compared to 54.8% obtained for the commercial Yellow Soup served in restaurants. This indicates the acceptable taste of Star Yellow and opens up potential new avenues of research in the control of SARS-CoV-2 virus transmission via feces.

Keywords: Yellow soup, COVID-19, feces, gastrointestinal tract, zinc, RNA replication.

Full Text: [Abstract] [Full Article]

DOI: 10.31989/ffhd.v10i8.715


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Copyright (c) 2020 Julius Oben, Jude Bigoga, Guy Takuissu, Rose Leke

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