%0 Journal Article
%T Methods of Preparation and Nutritive Value of Some Dishes Consumed in the West Region of Cameroon
%A Fokou Elie
%A Ponka Roger
%A Tchinda Dimofo Patrice Honoris
%A Domguia Kenmogne Hernan Brice
%J Pakistan Journal of Nutrition
%D 2009
%I 
%X This study deals with the description of the methods of preparation and the nutritive value of some dishes consumed in the West region of Cameroon. Theses dishes are prepared from potatoes, yams, cassava, unripe bananas, maize, soybeans, beans, peanuts, egusi seeds and green leafy vegetables. The contents in moisture, ash, proteins, lipids, fibres and carbohydrates were determined by standard AOAC methods. The results obtained are expressed in g/100 g fw for moisture and g/100 g dw for ash, proteins, lipids, fibres and carbohydrates. The moisture content ranges from 43 (Tag bankun) to 96 (NaĦŻm pfeu); ash, from 2.2 (Poumseing djap mtom) to 17.8 (NaĦŻm pfeu) ; proteins, from 1.5 (Site ngali) to 33 (Sog soj¨¤); lipids from, 1 (NaĦŻm pfeu) to 70 (NaĦŻnouĦŻne); fibres, from 1.8 (Site semb¨´n) to 21.5 (NaĦŻm pfeu) and carbohydrates, from 4.8 (Ndzap njheuĦŻ) to 69.7 (Poumseing djap mtom). The results show that a higher consumption of Sog soj¨¤ meals is to be encouraged in order to fight against malnutrition.
%K Cameroonian dishes
%K methods of preparation
%K nutritive value
%U http://docsdrive.com/pdfs/ansinet/pjn/2009/1190-1195.pdf