ISSN 2756-3693
International Journal of Food Safety and Public Health Vol. 10 (10), pp. 001-004, October, 2023. © International Scholars Journals
Full Length Research Paper
Nutritional Analysis of Waterfufu and Eru: Energy and Nutrient Composition
Abia W. A.1*, Numfor F. A2, Wanji S.1 and Tcheuntue F.2
1Biochemistry Programme, Department of Biochemistry and Microbiology, Faculty of Science, University of Buea.
Cameroon. 2Institute of Agricultural Research for Development (IRAD) Ekona, BP 25, SWP Cameroon.
Accepted 21 September, 2023
Abstract
Because of persistent reports of malnutrition in some parts of Cameroon, a popular Cameroonian food, “waterfufu and eru” was analyzed for its energy value and nutrient content in order to determine to what extent it satisfies recommended dietary allowances (RDA). Results showed that average serving size of the dish was 409 g. This amount provided 601 kcal of energy, 281 g of moisture, 82 g of carbohydrate, 30 g of lipids, 11 g of protein and 5 g of ash on fresh weight basis. Micronutrients were found to be 1402 mg iron and 123 mg zinc. After due adjustment for absorption and bioavailability and considering the one serving size, constituted one of a three meal/day regime, although there was no significant difference (P > 0.05), lipid, zinc and iron contents of the dish satisfied RDAs of all groups of consumers while energy value, carbohydrate and protein contents did not. This suggested that dependence of communities on this diet for supply of their daily needs may partly be responsible for the reported prevalence of malnutrition in these areas. It was suggested the food be improved upon through fortification and/or supplementation with the necessary elements.
Key words: Malnutrition, Cameroon, “waterfufu and eru”, RDAs.