Nutritional, Phytochemical and Antioxidant Evaluation of Some Cameroonian Traditional Bean Based Dishes: Potential Functional Relevance for Oxidative Stress-Related Diseases
Malnutrition in urban areas is associated with the emergence of non communicable nutritional diseases (diabetes, cardiovascular diseases and cancers), which are becoming an increasingly serious public health problem. Poor cooking practices and a lack of knowledge about foods rich in bioactive compounds, such as legumes, significantly reduce the nutrient intake from food. Therefore, this study aimed to evaluate the nutritional, phytochemical and antioxidant properties of the ready to eat traditional bean based dishes commonly consumed in Cameroon. After a survey of 415 households, nine bean based dishes were collected, representing three dishes per recipe among the most frequently used recipes. The proximate and mineral contents, phytochemical profile and antioxidant activities of the collected dishes were determined. Stir-fried beans were the most commonly consumed culinary preparation by 271 (65.30%) persons. The most common ingredient, depending on the spices used, was ginger 138 (33.25%). The protein, carbohydrate and fat content varied from 20.41% - 27.77%, 23.28% - 34.36%, and 21.99% - 33.89%, respectively. Minerals ranged from 89.10 - 100.16 mg/100 g DW, 1.99 - 3.25 mg/100 g DW, 62.10 - 92.40 mg/100 g DW, and 245 - 289 mg/100g DW for calcium, zinc, magnesium, and phosphorus, respectively. The recipes also had a total phenolic content (TPC) ranging from 388.26 - 592.25 mg GAE/100 g DW, alkaloid content ranging from 27.44 - 50.08 mg Qu/100 g DW and flavonoid content ranging from 46.38 - 152.29 mg QE/100 g DW and ferric reducing antioxidant power (FRAP) from 7.72 - 12.59 mg Fe2+/100 g. These traditional bean based dishes could have relevant functional potential for diseases related to oxidative stress. However, it would be interesting to improve, optimise and standardise the treatment and cooking methods for better exploitation.
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