Publications scientifiques
Roger Ponka
Martin Fotso
Autres affiliations : Sisters of Mercy Health System · Institut de Recherches Médicales et d’Etudes des Plantes Médicinales
IMPM Yaoundé
Autres affiliations : Sisters of Mercy Health System · Institut de Recherches Médicales et d’Etudes des Plantes Médicinales
Achu MB
FM Tchouanguep
African Journal of Food Agriculture Nutrition and Development
This study analyses the different methods of preparation and the nutritional value of three Cameroonian dishes. These are: "Corn chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo". "Corn chaff" is a mixture of corn (Z ea mays L.), beans (P haseolus vulgaris ) and palm oil ( Elaeis guinensis ). "Nnam Owondo/Ebobolo" is made up of groundnut paste ( Arachis hypogaea ) and cassava paste ( Manihot utilisima). "Nnam Ngon/Ebobolo" is made up of egusi paste ( Cucumeropsis mannii ) and cassava paste ( Manihot utilisima ). The moisture, ash, protein, lipid , fibre and carbohydrate contents were determined using standard methods. The mineral contents (magnesium, copper, iron and zinc) were determined by Atomic Absorption Spectrophotometry. A survey of these dishes in the market gave the quantity and the cost of each dish sold: A serving of "Corn chaff" which costs 200F CFA, weighs 641g; that of "Nnam Owondo/Ebobolo" which costs 150F CFA weighs 566g and that of "Nnam Ngon/Ebobolo" which costs 150F CFA weighs 507g. The proximate analysis gave the following nutritive content: moisture (67.9; 49.5 and 53.4 g/100g F.W), ash (4.30; 1.77 and 1.54 g/100g D.W), protein (11.7; 8.96 and 7.36 g/100g D.W), lipid (17.6; 13.5 and 7.79 g/100g D.W), fibre (3.18; 1.86 and 0.84 g/100g D.W), carbohydrate (63.3; 73.8 and 82.5 g/100g D.W), magnesium (95; 108.9 and 97.9 mg/100g D.W), copper (0.57; 0.27 and 0.23 mg/100g D.W), iron (6.08; 2.97 and 3,87 mg/100g D.W) and zinc (3.74; 3,29 and 3,14 mg/100g D.W) for "Corn chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo" respectively. The content in nutrients shows that ′′ Corn chaff ′′ is balanced with respect to the proportions of protein, lipid and carbohydrate energy. On the other hand, "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo" have low proportions of protein and lipid energy. The contents in minerals (Mg, Cu, Fe, and Zn) are low. Th e quantities actually ingested enable the coverage of 64; 69 and 45 % of the protein allowances and 31; 42 and 33% of the energy allowances for the tree dishes respectively, for an averagely active adult. For a good nutritional balance, it is recommended to consume a greater quantity of "Nnam Owondo " and "Nnam Ngon with smaller quantities of "Ebobolo".
