Recipes proximate and mineral compositions of some traditional sauces consumed in the Far North Region of Cameroon

Kansci G., . and Fokou E., . and Piot M, . and Leonil J, . and Ponka R., . and Gaucheron F, . and Beaucher E, . Recipes proximate and mineral compositions of some traditional sauces consumed in the Far North Region of Cameroon. pp. 1589-1596. ISSN 22317546

Protein and mineral deficiencies are serious public health problems in Cameroon. There is need to explore possible source of protein and mineral to help the country overcome malnutrition. In the structure of Cameroon meal the sauce is the part intended to bring more proteins and minerals to the consumer. The aim of the current study was to write down the recipes and to determine the proximate and mineral compositions of some traditional sauces consumed in the Far North Region of Cameroon. A survey of the cooking methods of the various dishes was conducted in the 6 major cities of this region (Maroua Kousseri Kal Mokolo Yagoua and Mora). The proximate composition (moisture ash and protein) was determined by standard AOAC methods and minerals (calcium magnesium sodium potassium iron zinc copper and manganese) by atomic absorption spectrophotometry. The traditional sauces commonly consumed in the Far North Region of Cameroon were prepared from the fruit of okra different cultivated vegetables or wild vegetables from the trees or shrubs. The results of analyse are expressed in g/ 100 g fresh weight (fw) for moisture g /100 g dry weight (dw) for ash protein and mg /100 g dry weight for mineral. Concentration ranges were: moisture 62.04-86.42; ash 7.60-20.90; protein 8.37- 28.40; calcium 342.66-985.83; magnesium 73.28-260.67; sodium 1451.69-5542.89; potassium 494.55-2809.95; iron 6.50-19.91; zinc 0.71-9.35; copper 0.27-1.77 and manganese 1.60 - 6.95. These data are important for the nutritional advice in the Far North Region of Cameroon.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(04)%202014/45%20IFRJ%...

Abstract

Protein and mineral deficiencies are serious public health problems in Cameroon. There is need to explore possible source of protein and mineral to help the country overcome malnutrition. In the structure of Cameroon meal the sauce is the part intended to bring more proteins and minerals to the consumer. The aim of the current study was to write down the recipes and to determine the proximate and mineral compositions of some traditional sauces consumed in the Far North Region of Cameroon. A survey of the cooking methods of the various dishes was conducted in the 6 major cities of this region (Maroua Kousseri Kal Mokolo Yagoua and Mora). The proximate composition (moisture ash and protein) was determined by standard AOAC methods and minerals (calcium magnesium sodium potassium iron zinc copper and manganese) by atomic absorption spectrophotometry. The traditional sauces commonly consumed in the Far North Region of Cameroon were prepared from the fruit of okra different cultivated vegetables or wild vegetables from the trees or shrubs. The results of analyse are expressed in g/ 100 g fresh weight (fw) for moisture g /100 g dry weight (dw) for ash protein and mg /100 g dry weight for mineral. Concentration ranges were: moisture 62.04-86.42; ash 7.60-20.90; protein 8.37- 28.40; calcium 342.66-985.83; magnesium 73.28-260.67; sodium 1451.69-5542.89; potassium 494.55-2809.95; iron 6.50-19.91; zinc 0.71-9.35; copper 0.27-1.77 and manganese 1.60 - 6.95. These data are important for the nutritional advice in the Far North Region of Cameroon.

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Item Type:	Article
AGROVOC Term:	Sauces
AGROVOC Term:	Proximate composition
AGROVOC Term:	Mineral content
AGROVOC Term:	Protein content
AGROVOC Term:	Cameroon
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21822

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