Ngoh Et Al

Ngoh et al

Greener Journal of Agricultural Sciences Vol. 8 (2), pp. 030-041, February 2018.

ISSN: 2276-7770  

Research Article

Manuscript Number: 011318005


(DOI: http://doi.org/10.15580/GJAS.2018.2.011318005)


Physicochemical and Nutritional Values of Some Recipes Made of Bananas and Plantains consumed in the East Region of Cameroon

 

 

1&2*NGOH Newilah GB, 1MANJIA Ngoungoure SU,

2TEMBE Tembe J, 2NKOUANDOU M, 

2NGOMBI Ngombi E, 1KENDINE Vepowo C, 1KUIATE JR

 

1University of Dschang, Department of Biochemistry – 67 Dschang, Cameroon.

2Centre Africain de Recherches sur Bananiers et Plantains, Postharvest Technology Laboratory – 832 Douala, Cameroon.


Abstract

BACKGROUND. In order to evaluate and improve people’s nutritional status, it is essential to know the nutrient contents of food in general, and that of processed food in particular since the treatments the latter undergo are likely to modify their nutritional characteristics. This study aimed to contribute to the assessment of the nutritional composition of dishes made of bananas or plantains consumed in the East region of Cameroon, thereby providing additional data suitable for improving the nutritional status of populations of this region in particular and that of Cameroon in general. METHODS. Consumption and culinary surveys were conducted with 88 households in BertouaDimako and Abong-mbang through a participatory approach. Following these surveys, samples of dishes were collected for macronutrients (carbohydrates, lipids and proteins), ash and dry matter content analysis using AOAC recommended methods. Micronutrients were assessed using atomic absorption spectrophotometry, while simple chemical techniques were used for the determination of pH, total titratable acidity (TTA) and total soluble solids (TSS). RESULTS. People of the East region of Cameroon cook and eat dishes derived from either bananas or plantains. Recipes of the 10 most consumed dishes have been clearly described. pH, TSS, TTA  of the dishes depends of the repining stage of plantains or banana  use in the dishes preparation. Micronutrient analyses showed high amounts of mineral elements in various dishes. The high energy value of Koukoul, Malaxé of plantainBanana fritter could be assumed to the lipids content of the dishes as a results of oil add while preparing the dishes. CONCLUSIONS. Recipes generally containing banana and other ingredients are usually balanced as it is the case of “Malaxé of plantain” (47.14% carbohydrates, 12.21% proteins and 32.25% lipids) which can cover the recommended daily food intake and contribute to the improvement of the nutritional status of Cameroonians.

Keywords: recipes, bananas and plantains, physicochemical, nutritional, Cameroon

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