No abstract

The nutrient composition, of Colocasia esculenta flowers (CF) and leaves (CL), and the green fruits of Solanum melongena (SM) were carried out as a means to determine their nutritional potential. Results showed that these food materials had high moisture and fiber levels which ranged between 888 and 906 g.kg-1; and 204 and 303 g.kg-1 dry weight (dw) for moisture and fiber respectively. The calorific values were between 3889 and 4001 kcals.kg-1 dw, while the total lipids ranged from 53 in CF to 71 g.kg-1 dw in SM. The leaves of Colocasia esculenta had the highest crude protein value of 307 g.kg-1 dw. The flowers had 149 g.kg-1 dw while SM had 138 g.kg-1 dw. The amino acid profile in the flowers and leaves of Colocasia esculenta in contrast to SM were balanced comparable to the reference FAO pattern. Ash values were high (ranging from 76 in SM to 98 g.kg-1 in CL) with potassium being the principal element. Iron and Zinc levels were also high especially in CF (with 303 and 82 mg.kg-1 dw respectively). These foods also contained moderate quantities of calcium, phosphorus and magnesium but were poor in manganese and copper.

No abstract

--Introduction. Bananas and plantains (Musa spp.) are staple foods in Cameroon and surrounding countries. Strategies based on the utilization of cultural and locally consumed foods are essential for the identification of solutions for the reduction of micronutrient malnutrition. Materials and methods. To assess the nutritional content of some varieties in order to assist the selection of new Musa hybrids, the carotenoid contents of 19 Musa cultivars and hybrids from the CARBAP (Douala, Cameroon) germplasm were determined at three ripening stages. Frozen pulps were analyzed for their β-carotene, α-carotene and lutein contents using the HPLC method. The retinol activity equivalents (RAE)·100 g -1 fresh weight were calculated for four representative Musa types. Results and discussion. Significant differences were observed between Musa cultivars according to their genotype. Plantain type (Mbouroukou n°1) and Musa hybrid (CRBP 755) exhibited the highest levels of RAE [(148 and 70) RAE·100 g -1 ] compared with dessert bananas (16 RAE·100 g -1 ). During ripening, the concentrations of these carotenoids increased or decreased significantly (α = 0.05%) according to the Musa type analyzed. The high β-and α-carotene as well as lutein contents of these Musa sp. could contribute to the nutritional status of people consuming these banana varieties in West and Central Africa and enhance their use in Musa breeding programs.

--Introduction. In Southern Cameroon, bananas and plantains (Musa) play an important role in the population's diet. There are many food uses of these crops relative to the eating habits of consumers. Our study was carried out in order to list the varieties of bananas and plantains mostly used by housewives and restaurant dealers and to describe the various culinary preparations used for their transformation. Methods. The processing and culinary methods of bananas and plantains, including the estimation as well as the measurement of the quantities of ingredients used, and the traditional utilisations of these foodstuffs, were investigated in two Cameroonian towns (Bafoussam and Yaoundé). Results. Some culinary preparations using different varieties are common in Southern Cameroon such as roasted or fried plantain, plantain chips, boiled plantain or banana and pounded plantain. They are eaten with various sauces, vegetables and other food complements. Other preparations found in these regions include stuffed plantain or banana, plantain or banana porridges and traditional recipes called kondre and malaxé. Preparation of chips, fried and roasted plantain are mainly carried out by women and young boys on the streets in an effort to diversify sources of income. These various transformation and uses of bananas and plantains contribute to the reduction of post-harvest losses as well as the valorisation of these perishable food stuffs. Conclusion. The evaluation of their nutrient composition (macro-and micronutrients) as well as the effects of culinary preparations and the bio-availability of those nutrients are being conducted at the CARBAP Post-Harvest Technology Laboratory in order to appreciate their contribution in the fight against malnutrition in some regions of Cameroon.Cameroon / Musa (bananas) / Musa (plantains) / post-harvest technology / food technology / cooking / feeding habits / feeding preferences / processing / ingredients Transformations et utilisations alimentaires des bananes et des plantains au Cameroun.Résumé --Introduction. Dans le sud du Cameroun, les bananes et les plantains (Musa) jouent un rôle important dans le régime alimentaire des populations. Il existe une grande diversité de préparation de ces produits en fonction des habitudes alimentaires des consommateurs. Notre étude visait à inventorier les variétés de bananes et de plantains les plus employées par les femmes au foyer et les restaurateurs, et à décrire les diverses préparations culinaires utilisées pour la transformation de leurs fruits. Méthodes. Les transformations des bananes et plantains et les techniques culinaires incluant aussi bien la nature des ingrédients utilisés que leurs quantités, de même que leurs utilisations traditionnelles, ont été étudiées dans deux villes camerounaises (Bafoussam et Yaoundé). Résultats. Quelques préparations culinaires utilisant différentes varié-tés sont apparues communes dans le sud du Cameroun ; c'est le cas, par exemple, du plantain rôti ou frit, des chips de plantain, du plantain ou...