Background and objectives: This study aimed to evaluate the macronutrient values of some traditional meals consumed by some communities living in Yaounde. Methods: The study was carried out among six traditional communities living in Yaounde (Cameroon) (Mbo, Bamougoum, Eton, Bafia, Haussa and Dschang). This study was carried out in two different stages: a food survey and a food composition analysis. In the first stage: the food questionnaire was administered to 30 natives of each community to investigate local meals more and rarely consumed. After a data analysis of these questionnaires, the most consumed meals were selected for food composition analysis. A total of 41 most consumed meals were selected and prepared (Bafia community (06), Haussa community (09), Dschang community (06), Eton community (06), Mbo community (07) and Bamougoum community (07)). A portion of 100g of each was used to evaluate food composition (moisture, ash, water, proteins and lipids). Results: The results of this study show that the highest meals from Bamougoum, Dschang, Eton and Bafia communities presented the highest level of ash. The protein contents were acceptable for most dishes and were significantly (p<0.05) higher for meals from the Bafia community. Some exhibited high lipid contents with more than 70g/100gdw.Conclusion: The results of this study are essential for determining diet-disease associations and could also be extremely useful for nutrition education and dietary interventions, and are necessary for the successful dietary management of metabolic syndrome and his comorbidities in Cameroon.
| Published in | Journal of Food and Nutrition Sciences (Volume 9, Issue 2) |
| DOI | 10.11648/j.jfns.20210902.14 |
| Page(s) | 57-63 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Macronutrient Values, Local Meals, Traditional Communities
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APA Style
Nyangono Biyegue Christine Fernande, Ntentie Raissa, Bouelet Ntsama Isabelle Sandrine, Magne Naoussi Diana, Ngobe Ewanke Elisabeth Martine, et al. (2021). Macronutrient Values of Local Meals of Some Cameroonian Traditional Communities Living in Yaounde. Journal of Food and Nutrition Sciences, 9(2), 57-63. https://doi.org/10.11648/j.jfns.20210902.14
ACS Style
Nyangono Biyegue Christine Fernande; Ntentie Raissa; Bouelet Ntsama Isabelle Sandrine; Magne Naoussi Diana; Ngobe Ewanke Elisabeth Martine, et al. Macronutrient Values of Local Meals of Some Cameroonian Traditional Communities Living in Yaounde. J. Food Nutr. Sci. 2021, 9(2), 57-63. doi: 10.11648/j.jfns.20210902.14
AMA Style
Nyangono Biyegue Christine Fernande, Ntentie Raissa, Bouelet Ntsama Isabelle Sandrine, Magne Naoussi Diana, Ngobe Ewanke Elisabeth Martine, et al. Macronutrient Values of Local Meals of Some Cameroonian Traditional Communities Living in Yaounde. J Food Nutr Sci. 2021;9(2):57-63. doi: 10.11648/j.jfns.20210902.14
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Download@article{10.11648/j.jfns.20210902.14,
author = {Nyangono Biyegue Christine Fernande and Ntentie Raissa and Bouelet Ntsama Isabelle Sandrine and Magne Naoussi Diana and Ngobe Ewanke Elisabeth Martine and Nga Mang Glwadys Nadege and Guimatio Teugou Michele and Salamatou and Dang A Bep Eunice and Ngondi Judith Laure},
title = {Macronutrient Values of Local Meals of Some Cameroonian Traditional Communities Living in Yaounde},
journal = {Journal of Food and Nutrition Sciences},
volume = {9},
number = {2},
pages = {57-63},
doi = {10.11648/j.jfns.20210902.14},
url = {https://doi.org/10.11648/j.jfns.20210902.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210902.14},
abstract = {Background and objectives: This study aimed to evaluate the macronutrient values of some traditional meals consumed by some communities living in Yaounde. Methods: The study was carried out among six traditional communities living in Yaounde (Cameroon) (Mbo, Bamougoum, Eton, Bafia, Haussa and Dschang). This study was carried out in two different stages: a food survey and a food composition analysis. In the first stage: the food questionnaire was administered to 30 natives of each community to investigate local meals more and rarely consumed. After a data analysis of these questionnaires, the most consumed meals were selected for food composition analysis. A total of 41 most consumed meals were selected and prepared (Bafia community (06), Haussa community (09), Dschang community (06), Eton community (06), Mbo community (07) and Bamougoum community (07)). A portion of 100g of each was used to evaluate food composition (moisture, ash, water, proteins and lipids). Results: The results of this study show that the highest meals from Bamougoum, Dschang, Eton and Bafia communities presented the highest level of ash. The protein contents were acceptable for most dishes and were significantly (pBafia community. Some exhibited high lipid contents with more than 70g/100gdw.Conclusion: The results of this study are essential for determining diet-disease associations and could also be extremely useful for nutrition education and dietary interventions, and are necessary for the successful dietary management of metabolic syndrome and his comorbidities in Cameroon.},
year = {2021}
}
TY - JOUR T1 - Macronutrient Values of Local Meals of Some Cameroonian Traditional Communities Living in Yaounde AU - Nyangono Biyegue Christine Fernande AU - Ntentie Raissa AU - Bouelet Ntsama Isabelle Sandrine AU - Magne Naoussi Diana AU - Ngobe Ewanke Elisabeth Martine AU - Nga Mang Glwadys Nadege AU - Guimatio Teugou Michele AU - Salamatou AU - Dang A Bep Eunice AU - Ngondi Judith Laure Y1 - 2021/05/14 PY - 2021 N1 - https://doi.org/10.11648/j.jfns.20210902.14 DO - 10.11648/j.jfns.20210902.14 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 57 EP - 63 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20210902.14 AB - Background and objectives: This study aimed to evaluate the macronutrient values of some traditional meals consumed by some communities living in Yaounde. Methods: The study was carried out among six traditional communities living in Yaounde (Cameroon) (Mbo, Bamougoum, Eton, Bafia, Haussa and Dschang). This study was carried out in two different stages: a food survey and a food composition analysis. In the first stage: the food questionnaire was administered to 30 natives of each community to investigate local meals more and rarely consumed. After a data analysis of these questionnaires, the most consumed meals were selected for food composition analysis. A total of 41 most consumed meals were selected and prepared (Bafia community (06), Haussa community (09), Dschang community (06), Eton community (06), Mbo community (07) and Bamougoum community (07)). A portion of 100g of each was used to evaluate food composition (moisture, ash, water, proteins and lipids). Results: The results of this study show that the highest meals from Bamougoum, Dschang, Eton and Bafia communities presented the highest level of ash. The protein contents were acceptable for most dishes and were significantly (pBafia community. Some exhibited high lipid contents with more than 70g/100gdw.Conclusion: The results of this study are essential for determining diet-disease associations and could also be extremely useful for nutrition education and dietary interventions, and are necessary for the successful dietary management of metabolic syndrome and his comorbidities in Cameroon. VL - 9 IS - 2 ER -
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