Roger Ponka

A review of composition studies of Cameroon traditional dishes: Macronutrients and minerals

This paper reviews published data that contributes to the knowledge of the ingredients and nutrients of Cameroon traditional dishes. Macronutrient (energy, carbohydrates, protein, total fat, fibre and ash) and mineral (iron, zinc, magnesium, calcium, phosphorus, copper, manganese, potassium, sodium and selenium) data are presented for 117 commonly consumed dishes from three eco-regions. Tables providing an overview of the main ingredients and nutrient values (range of means per 100g edible portion) are presented. Considerable variability in nutrient values has been reported among dishes. Water contents range from 29.8 to 95.9g/100g edible portion while energy values range from 12 to 403kcal/100g. Energy yielding-constituents are the major nutrients recorded in published data, followed by iron, zinc and magnesium.

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

Abstract 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.

Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon

Abstract Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far‐north region of Cameroon. However, traditional households cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five‐point hedonic scale. The pH was measured by a digital electronic pH‐meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl‐extractability. The lime juice‐acidulated sauce and the tamarind pulp‐acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice‐acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp‐acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

Nutritional composition of five varieties of pap commonly consumed in Maroua (Far-North, Cameroon)

Abstract The aim of this study was to determine the nutritional composition of five varieties of pap (cereal product) commonly consumed in Maroua, city of the Far-North Region of Cameroon. The proximate composition (moisture, ash, protein, lipid, and crude fibre) was determined by standard AOAC methods. Minerals (calcium, magnesium, sodium, potassium, iron, zinc, copper and manganese) were determined by atomic absorption spectrophotometry and phosphorus was determined colorimetrically. Amino acid composition was determined by ion-exchange chromatography. All the pap varieties had a very high carbohydrate content (79.47-85.29 g/100 g dry matter). Appreciable levels of phosphorus and potassium were recorded in all the pap varieties (137.5-231.0 mg/100 g dry matter and 198.20-322.22 mg/100 g dry matter, respectively). Consumption of each pap (100 g) by children 1-2 year old would meet 9.86-17.46% and 0.08-19.51% of their daily recommended intake respectively for protein and minerals. Leucine and glutamic acid were the most abundant essential amino acids and non-essential amino acids respectively in the pap. Essential amino acids in most of the pap samples met the recommended children requirement of the FAO/WHO/UNU for 1-2 year old children except methionine+cysteine and lysine.

Dietary intake, zincemia and cupremia of Cameroonian schoolchildren of Ngali II

The present study is aimed at investigating the dietary intake, zincemia and cupremia of Cameroonian schoolchildren of Ngali II. A total of 211 and 200 schoolchildren aged between 7 and 18 years were recruited during the rainy season and dry season, respectively. Information on dietary intake was collected using 7-day measured food diaries. The zincemia and cupremia of the subjects were determined by atomic absorption spectrophotometry. The energy, nutrient intakes, zincemia and cupremia obtained were compared with reference values. The energy and most nutrient intakes of these schoolchildren were higher in the rainy season than in the dry season. Energy and nutrient intakes were generally insufficient, when compared with reference values in children except zinc, iron, magnesium and vitamin E intakes and in adolescents (except magnesium and vitamin E intakes). The zincemia and cupremia of the subjects were low when compared with standard values.