Methods of Preparation and Nutritive Value of Some Dishes Consumed in the West Region of Cameroon

Fokou, Élie; Ponka, Roger; Tchinda, D.; Domguia, K. H. B.; Tchouba, L. B.; Achu, Mercy Bih Loh; Fotso, Martin

doi:10.3923/pjn.2009.1190.1195

Cited by 8 publications

(2 citation statements)

References 7 publications

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“…Carotenoids contents, proximate and mineral composition of meals used ('yellow sauce', maize, cassava and black eyed peas cakes) were first assessed and the results were in agreement with those reported by Sharma et al (2007), Kana, Fotso, Gouado, Tetanye, and Amvam (2008), Fokou et al (2009), Kouebou et al (2013) and Ponka et al (2016). Anthropometric and blood parameters of participants before each intervention showed that values of BMI, blood pressure and blood concentration of triglycerides were within their normal ranges.…”

Section: Discussionsupporting

confidence: 72%

Bioavailability of Palm Oil Carotenoids Consumed from Different Foods

Dongho

Ndomou

Ngono

et al. 2017

JFR

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Crude palm oil (CPO), an ingredient with a high content in provitamins A, is usually consumed associated with foods that could affect carotenoids metabolism. This work aimed to evaluate the influence of foodstuffs prepared with the incorporation of CPO on carotenoids absorption. Thus, we studied carotenoids bioavailability in Cameroonian local meals based on CPO and three different foodstuffs: maize (Zea mais), cassava (Manihot esculente) or black eyed peas (Vigna unguiculata). Modified 'yellow sauce' prepared mainly with CPO was used as control meal. Eleven healthy volunteers with age range between 20-30 year and similar body mass index were submitted to the study. A total of four interventions (i.e., meal ingestion) were performed every six days. After meal ingestion blood samples were collected at 0, 2, 4 and 6 h, and carotenoids content were analyzed by HPLC. Results showed that control meal had the highest carotenoids absorption (0.479±0.063 µg.h/ml.), followed by maize (0.329±0.115 µg.h/ml) and cassava (0.141±0.075 µg.h/ml) cakes. Food based on black eyed peas incorporated with CPO showed the smallest increase in blood carotenoids (0.053±0.062 µg.h/ml). Notably, CPO consumption leads to a short term significant increase of blood carotenoids (p<0.05) that declines over time. Our results suggest that the association of CPO with different foodstuffs significantly affects carotenoids bioavailability. This effect seems to be more important for leguminous, followed by tubers and cereals.

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Section: Discussionsupporting

confidence: 72%

Bioavailability of Palm Oil Carotenoids Consumed from Different Foods

Dongho

Ndomou

Ngono

et al. 2017

JFR

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“…As opposed to exotic vegetables, they generally show a higher value in terms of vitamins and nutritional salts [4] and do not require high inputs of pesticides or mineral fertilizers for their production, thus reducing the risk of environmental pollution [5]. T. cordifiolia is an indigenous African vegetable spread throughout the tropics and frequently encountered in Cameroon [6] [7] [8] where it is commonly consumed in the form of a mucilaginous sauce called Nkui in the West Region of Cameroon [9]. In the North region of Cameroon, the incorporation of T. cordifolia gums into sorghum and corn flours significantly improves the swelling of the paste and the physical and organoleptic characteristics of the dough, thus substituting chemical yeasts [10].…”

Section: Introductionmentioning

confidence: 99%

Relationship between Selected Soil Physico-Chemical Characteristics and Mycorrhizal Status under <i>Triumfetta cordifolia</i> in the Cameroon Western Highlands

Ngnipa¹,

Tabi²,

Adamou³

et al. 2021

OJSS

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There is limited information on the pedological requirements of Triumfetta cordifolia. A starting point for establishing such information requires knowledge on the growing environment of the species. The aim of this study was to assess the physicochemical properties and mycorrhizal status in the rhizosphere of Triumeffa cordifolia. Soil and root samples from the rhizosphere of T. cordifolia were collected from three localities (Santchou, Bandjoun, and Ba-

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Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes

Ponka

Fokou

Beaucher³

et al. 2016

Food Science & Nutrition

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Malnutrition is a serious public health problem in Cameroon. The research study was conducted to determine nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes. These dishes were Ekomba, prepared from maize flour with roasted peanuts paste; Ekwang, prepared from crushed cocoyam tubers and cocoyam leaves; Tenue militaire, prepared from dried maize flour and cocoyam leaves and Koki, prepared from dried crushed cowpea seeds. The samples were subjected to proximate, minerals, carotenoids, and amino acids analyses. Results showed that the protein content ranged between 1.4 and 5.4 g/100 g edible portion. The mineral content expressed in mg/100 g edible portion ranged between 13.4 and 38.9 (calcium), 12.9-30.7 (magnesium), 336.2-567.9 (sodium), 63.3-182.7 (potassium), 0.5-1.5 (iron), 0.3-1.1 (zinc), 0.1-0.2 (copper), and 0.3-0.4 (manganese). Vitamin A activity content ranged between 0.1 and 0.4 mg Retinol Activity Equivalents/100 g edible portion. Consumption of each dish (100 g) (Ekwang, Tenue militaire, and Koki) by children aged 1-2 years would meet more than 100% of their daily recommended intake for vitamin A. Except in Ekomba, essential amino acids in all dishes represented up to 33% of total amino acids, indicating a good equilibrium between amino acids. This up-to-date appropriate information will contribute for the calculation of accurate energy and nutrient intakes, and can be used to encourage the consumption of these dishes. 697

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Methods of Preparation and Nutritive Value of Some Dishes Consumed in the West Region of Cameroon

Cited by 8 publications

References 7 publications

Bioavailability of Palm Oil Carotenoids Consumed from Different Foods

Bioavailability of Palm Oil Carotenoids Consumed from Different Foods

Relationship between Selected Soil Physico-Chemical Characteristics and Mycorrhizal Status under <i>Triumfetta cordifolia</i> in the Cameroon Western Highlands

Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes

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Methods of Preparation and Nutritive Value of Some Dishes Consumed in the West Region of Cameroon

Cited by 8 publications

References 7 publications

Bioavailability of Palm Oil Carotenoids Consumed from Different Foods

Bioavailability of Palm Oil Carotenoids Consumed from Different Foods

Relationship between Selected Soil Physico-Chemical Characteristics and Mycorrhizal Status under &lt;i&gt;Triumfetta cordifolia&lt;/i&gt; in the Cameroon Western Highlands

Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes

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Relationship between Selected Soil Physico-Chemical Characteristics and Mycorrhizal Status under <i>Triumfetta cordifolia</i> in the Cameroon Western Highlands