ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2005
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2005 International Scholars Journals
Full Length Research Paper
Methods of preparation and nutritional evaluation of dishes consumed in a malaria endemic zone in Cameroon (Ngali II)
Roger PONKA1*, Elie FOKOU1, Rose LEKE2, Martin FOTSO3, Jacob SOUOPGUI1, Mercy ACHU BIH1 and Félicité MBIAPO TCHOUANGUEP4
1Department of Biochemistry, Faculty of Science, P.O. BOX 812, University of Yaounde I, Yaounde, Cameroon.
2Faculty of Medicine and Biomedical Sciences, University of Yaounde I, Yaounde, Cameroon.
3Centre for Research in Food and Nutrition, IMPM, Yaounde, Cameroon.
4Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon.
Accepted 21 January 2005
Abstract
This study deals with the description of the methods of preparation and determination of the nutritional potential of dishes consumed by Cameroonians living in a rural area, which is a malaria endemic zone, called Ngali II. The dishes consumed are prepared from leguminous seeds, seeds of the Cucurbitaceae family (egusi seeds), green leafy vegetables, tubers, cereals unripe bananas and plantains. The contents in moisture, ash, proteins, lipids, crude fibres and carbohydrates were determined by standard AOAC methods. The results obtained are expressed in percentage f.w for moisture and percentage d.w for ash, proteins, lipids, crude fibres and carbohydrates. The moisture content ranges from 57.77-86.17; ash, 0.66-14.74; proteins, 1.49-37.25; lipids, 0.26-54.98; crude fibres, 1.43-17.82 and carbohydrates, 3.51-95.76. This study revealed that a higher consumption of dishes made from leguminous seeds, egusi seeds, green leafy vegetables, and low consumption of tubers, unripe bananas and plantains will lead to a good nutritional balance.
Keywords: Dishes, preparation, nutritional potential, malaria.