Composition of dishes consumed in Cameroon (opens in a new tab)

Authors

University of Yaoundé I

Roger Ponka (Corresponding author)
Rose G. F. Leke
Jacob Souopgui

Mercy Achu Bih

Institut de Recherches Médicales et d’Etudes des Plantes Médicinales

Martin Fotso

Université de Dschang

Félicité Mbiapo Tchouanguep

International Journal of Food Science & Technology

Abstract

Summary This study deals with determination of some of the mineral salts and phytate contents in the food consumed by inhabitants of Cameroon known as Ngali II, a rural area, which is a malaria endemic zone. The food consumed by the people of this area are light and thick sauces prepared from several green leafy vegetables, leguminous seeds and cucurbit seeds (egusi seeds), pastes prepared from leguminous seeds or egusi seeds complemented with different tubers and plantains. The mineral salt contents were determined by atomic absorption spectrophotometry and phytate by spectrophotometric methods. The results are expressed in mg (100 g) −1 dry weight. Iron: 1.32–28.46, zinc: 2.0–7.28, copper: 0.13–1.09, magnesium: 24.5–369.8 and phytate: 9.08–1988.2. This study reveals that a high consumption of food rich in zinc will greatly reduce the high prevalence of malaria in Ngali II.

Keywords

Élie Fokou