Scientific publications
Roger Ponka
Rose G. F. Leke
Jacob Souopgui
Mercy Achu Bih
Martin Fotso
Félicité Mbiapo Tchouanguep
TSpace (University of Toronto)
This study deals with the description of the methods of preparation and \ndetermination of the nutritional potential of dishes consumed by \nCameroonians living in a rural area, which is a malaria endemic zone, \ncalled Ngali II. The dishes consumed are prepared from leguminous \nseeds, seeds of the Cucurbitaceae family (egusi seeds), green leafy \nvegetables, tubers, cereals unripe bananas and plantains. The contents \nin moisture, ash, proteins, lipids, crude fibres and carbohydrates were \ndetermined by standard AOAC methods. The results obtained are expressed \nin percentage f.w for moisture and percentage d.w for ash, proteins, \nlipids, crude fibres and carbohydrates. The moisture content ranges \nfrom 57.77-86.17; ash, 0.66-14.74; proteins, 1.49-37.25; lipids, \n0.26-54.98; crude fibres, 1.43-17.82 and carbohydrates, 3.51-95.76. \nThis study revealed that a higher consumption of dishes made from \nleguminous seeds, egusi seeds, green leafy vegetables, and low \nconsumption of tubers, unripe bananas and plantains will lead to a good \nnutritional balance.
