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A review of composition studies of Cameroon traditional dishes:

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Food Chemistry 140 (2013) 483–494

Contents lists available at SciVerse ScienceDirect

Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

A review of composition studies of Cameroon traditional dishes: Macronutrients

and minerals
C.P. Kouebou a,⇑, M. Achu b, S. Nzali c, M. Chelea d, J. Bonglaisin d, A. Kamda b, P. Djiele d, G. Yadang d,
R. Ponka e, G. Ngoh Newilah f, G. Nkouam e, C. Teugwa b, M.M. Kana Sop g
a
Institute of Agricultural Research for Development, P.O. Box 415, Garoua, Cameroon
b
Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon
c
Faculty of Agronomy and Agricultural Sciences, University of Dschang, P.O. Box 346, Ebolowa, Cameroon
d
Centre of Food and Nutrition Research, P.O. Box 6163, Yaounde, Cameroon
e
Higher Institute of the Sahel, University of Maroua, P.O. Box 46, Maroua, Cameroon
f
African Research Centre on Bananas and Plantains, P.O. Box 832, Douala, Cameroon
g
Faculty of Science, University of Douala, P.O. Box 24157, Douala, Cameroon

a r t i c l e i n f o a b s t r a c t

Article history: This paper reviews published data that contributes to the knowledge of the ingredients and nutrients of
Available online 23 January 2013 Cameroon traditional dishes. Macronutrient (energy, carbohydrates, protein, total fat, fibre and ash) and
mineral (iron, zinc, magnesium, calcium, phosphorus, copper, manganese, potassium, sodium and sele-
Keywords: nium) data are presented for 117 commonly consumed dishes from three eco-regions. Tables providing
Nutrient an overview of the main ingredients and nutrient values (range of means per 100 g edible portion) are
Dishes presented. Considerable variability in nutrient values has been reported among dishes. Water contents
Compilation
range from 29.8 to 95.9 g/100 g edible portion while energy values range from 12 to 403 kcal/100 g.
Central Africa
Energy yielding-constituents are the major nutrients recorded in published data, followed by iron, zinc
and magnesium.
Ó 2013 Elsevier Ltd. All rights reserved.

1. Introduction nutrient intake (Tanya & Bah, 2009, Section 1). The consumer’s
involvement influences agricultural production, food chain as well
Nutrition plays an integral role in the optimal functioning of the as research and development programs. It is established that food
body compared to malnutrition (including under nutrition and choices can have a positive or negative impact on the consumer’s
over nutrition) that is a health impairment resulting from a defi- health status (Buttriss et al., 2003; Tanya, 2009). These studies
ciency, excess or imbalance of nutrients. Most developing coun- emphasise the need for greater knowledge on the composition of
tries are faced with the double burden of persisting under foods that is essential to understanding the function of nutrients
nutrition as well as the growing epidemic of obesity, diabetes in the diet.
and non-communicable diseases, and Cameroon is no exception. Food composition tables or databases (FCDBs) give information
Although consumption statistics are more and more available on the portion, composite sample, collection and analysis of the
through national investigations (INS, 2002), studies determining composition of foods (Greenfield & Southgate, 2003, chap. 1) and
associations between diet and nutrition are limited, in part because can be used to evaluate a person’s food intake and compare it to
of the deficit of data on nutritional composition of commonly con- the Dietary Reference Intake. FCDBs are resources providing de-
sumed foods and a lack of knowledge of the dietary habits. A recent tailed information on the nutritional composition of foods com-
study in Cameroon highlighted a lack of knowledge of the compo- monly eaten, usually from a particular country. Some of the data
sition of healthy diets as a barrier to healthy dietary behaviours analysed in one country could also be used in the FCDBs of other
(Kiawi et al., 2006). Information to link nutrition and chronic dis- countries. Incompatibilities arise where the different countries
eases is necessary to inform consumers on healthier food choices, use different sampling and analytical methods as well as different
as consumers are becoming more health conscious and are increas- measuring units and cooking treatments. Due to these differences
ingly focusing on food safety as well as their eating habits and in nomenclature and procedures, it is obvious that these FCDBs are
not international and it is important that each country has their
own FCDB (Deharveng, Charrondière, Slimani, Southgate, & Riboli,
⇑ Corresponding author. 1999). Currently there is no FCDB in Cameroon and Central Africa
E-mail address: kchristiant@yahoo.fr (C.P. Kouebou). contrary to East, South and West Africa (CTA/ECSA, 1988; FAO/

0308-8146/$ - see front matter Ó 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.foodchem.2013.01.003
 Author's personal copy

484 C.P. Kouebou et al. / Food Chemistry 140 (2013) 483–494

Table 1
Usual names, types and main ingredients of traditional dishes reported in Cameroon.

Code Usual names Type Main ingredients References

1 Banane-malaxée m Banana (Musa sapientum.), groundnut (Arachis hypogea), fish, garlic, green Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
herbs, ginger, pepper, salt et al. (2008)
2 Bean-stew s Red bean (Phaseolus vulgaris), tomato, crayfish, onions, palm oil. Sharma et al. (2007)
3 Bouillie-maïs m, Maize flour (Zea mays), roasted groundnut, sugar, tamarind pulp extract, Ndjouenkeu et al. (1989), Kouebou et al. (2008),
sn rice (Oriza sativa)
4 Bouillie infantile 1 m Maize flour, sugar, milk, groundnut, egg yolk Leroy (2000)
5 Bouillie infantile 2 m Maize paste, sugar, milk, groundnut, egg yolk Leroy (2000)
6 Cassava-fufu c Fermented cassava flour (Manihot esculenta) Sharma et al. (2007)
7 Cassava-pudding m, Raw cassava, palm oil, salt Sharma et al. (2007)
sn
8 Chicken-stew s Chicken, tomato Sharma et al. (2007)
9 Condrès m Unripe banana (Musa spp.), palm oil, groundnut, salt, pepper, cow meat, Ponka, Fokou, Leke, et al. (2005), Ponka et al.
smoked fish (2006)
10 Corn chaff m Maize grains, red bean, palm oil, salt Ponka, Fokou, Fotso, et al. (2005)
11 Corn/groundnut- sn Maize flour, roasted groundnut, spices Sharma et al. (2007)
pudding
12 Coucouma s Groundnut (Arachis hypogea), palm oil, onion, tomato, smoked fish, Ponka, Fokou, Leke, et al. (2005), Ponka et al.
Amaranthus leave, salt (2006)
13 Couscous/gombo m Maize, tomato, okra, green herbs, garlic, pepper, cow meat, spices Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
et al. (2008)
14 Dried fish-groundnut s Fish, groundnut, salt, onion, spices, pepper Sharma et al. (2007)
soup
15 Ebobolo c Cassava tuber Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
16 Egusi seed pudding sn Melon seed (egusi), dried fish, spices Sharma et al. (2007)
17 Eru s Gnetum africanum leave, cow skin, cow meat, dried fish, crayfish, palm oil Sharma et al. (2007)
18 Eru/fufu m Fermented cassava paste, Gnetum africanum leave Sharma et al. (2007), Kana Sop, Fotso, et al.
(2008), Kana Sop, Gouado, et al. (2008)
19 Etondo-non-Salé s Groundnut, palm nut pulp, onion, tomato, smoked fish, garden eggplant Ponka, Fokou, Leke, et al. (2005), Ponka et al.
leave (2006)
20 Etondo-Salé s Groundnut, palm oil, onion, tomato, smoked fish, garden eggplant leave, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
21 Fian-Ngon s Egusi seed, palm oil, onion, tomato, smoked fish, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
22 Fian-Ongoualik s Egusi seed (small), palm oil, onion, tomato, smoked fish, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
23 Fian-Owondo s Groundnut, palm oil, onion, tomato, smoked fish, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
24 Fian-tomate s Tomato, palm oil, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
25 Fish-stew s Raw fish, tomato Sharma et al. (2007)
26 Fufu-corn c Maize flour Sharma et al. (2007)
27 Gniri/Follere m Cereal flour, Hibiscus sabdariffa leaves, groundnut, cowpea, dried cow meat, Teugwa et al. (1992), Teugwa et al. (1996),
fish, onion, potash (kilbu) cotton oil, groundnut oil Yadang et al. (2009)
28 Gniri/Lalo m Cereal flour, Corchorus olitorius leave, dried groundnut, cowpea, dried cow Teugwa et al. (1992), Teugwa et al. (1996),
meat, fish, onion, potash (kilbu) cotton oil, groundnut oil Yadang et al. (2009)
29 Gniri/Tasba m Cereal flour, Cassia tora leave, dried groundnut, cowpea, dried cow meat, Teugwa et al. (1992), Teugwa et al. (1996),
fish, onion, potash (kilbu) cotton oil or groundnut oil Yadang et al. (2009)
30 Green vegetable sauce s Green vegetable, cow meat, tomato, onion, spices, melon seed Sharma et al. (2007)
31 Groundnut-pudding sn Roasted groundnut, spices Sharma et al. (2007)
32 Groundnut-soup s Roasted groundnut, tomato, onion, spices (fish, meat) Sharma et al. (2007)
33 Huckleberry-pumpkin s Leafy vegetable (huckleberry and pumpkin leaves), tomato, onion, spices, Sharma et al. (2007)
leaves soup groundnut, fish, cow meat
34 Huckleberry-sauce s Huckleberry leave, tomato, onion, spices, groundnut, fish Sharma et al. (2007)
35 Igname-malaxé m Yam tuber (Discorea spp.), tomato, paper, garlic, green herbs, dried fish Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
et al. (2008)
36 Ikouan c Plantain (Musa spp.) Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
37 Keleng-keleng s Green leafy vegetable, groundnut, dried cow meat, fish Sharma et al. (2007)
38 Koki-beans m, Cowpea, palm oil, salt, onion Sharma et al. (2007)
sn
39 Koki-corn m Fresh maize, palm oil, salt, onions, green leafy vegetable Sharma et al. (2007)
40 Koki/plantain m Cowpea, red palm oil, pepper, salt, banana Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
et al. (2008)
41 Kon s Red bean, palm oil, tomato, salt, pepper Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
42 Kpem s Cassava leave, palm nut pulp, groundnut, pumpkin seed Sharma et al. (2007)
43 Kwem/manioc m Cassava leave, fresh palm nut, cassava tuber, salt Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
et al. (2008)
44 Kwemp-non-salé s Palm nut pulp, onion, tomato, smoked fish, cassava leave Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
45 Kwemp-salé s Cassava leave, groundnut, palm oil, onion, tomato, smoked fish, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
46 Legumes sauté/ m Dried fish, green herbs, garlic, onion, pepper, cassava tuber, tomato, Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
manioc vegetable (Amaranthus sp.) et al. (2008)
 Author's personal copy

C.P. Kouebou et al. / Food Chemistry 140 (2013) 483–494 485

Table 1 (continued)

Code Usual names Type Main ingredients References

47 Lombo s Cocoyam (Colocassia sp.) leave, groundnut, palm oil, onion, tomato, smoked Ponka, Fokou, Leke, et al. (2005), Ponka et al.
fish, salt (2006)
48 Macabo rape/arachide m Cocoyam tuber, groundnut, okra fruit (Hibiscus esculenta), green herbs, Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
garlic, pepper, fresh fish, spices et al. (2008)
49 Macabo/Ndolè m Macabo tuber (Xanthosoma spp.), leafy vegetable (Vernonia sp.), groundnut, Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
garlic, cow meat, pepper, spices et al. (2008)
50 Malaxé/pommes m Irish potato (Solanum tuberosum), tomato, green herbs, garlic, carrot, pepper, Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
salt, red palm oil, spices et al. (2008)
51 Mbedi 1 m Cassava leave, cassava tuber, groundnut, palm oil, fresh pepper, crayfish, Ajuh (1985)
salt
52 Mbedi2 m Cassava leave, cassava tuber, groundnut (double dose), palm oil, pepper, Ajuh (1985)
crayfish (double dose), salt
53 Mbou c Cassava tuber Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
54 Meat-Stew s Cow meat, tomato Sharma et al. (2007)
55 Mebanga c Cocoyam tuber Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
56 Mebouna c Sweet potatoe (Ipomea batatas) Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
57 Medjana-Mebanga m Cocoyam tuber, palm oil, salt, pepper Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
58 Midjem s Pumpkin leave (Cucurbita pepo), groundnut, palm oil, onion, tomato, Ponka, Fokou, Leke, et al. (2005), Ponka et al.
smoked fish, palm nut pulp (2006)
59 Na’ kan se’ s Palm oil, potash (aqueous extracts of ash), spices, smoked fish, salt, maggi Fokou et al. (2009)
cube, okra fruits
60 Na’ mpfeu’ s Triumfetta pentandra bark extracts, ground spices, salt, maggi cube Fokou et al. (2009)
61 Na’nou’ne s Palm oil, potash, spices, smoked fish, salt, maggi cube Fokou et al. (2009)
62 Na’sessouk s Smoked fish, spices, salt, maggi cube Fokou et al. (2009)
63 Naching m Millet flour (Eleusine coracana), cowpea, salt, dalan (potash), okra, sorrel Ajuh (1985)
(Rumex acetosa)
64 Nang tare1 m Cocoyam tuber, bitter leave (Vernonia sp.), palm oil, dry pepper (Capsium Ajuh (1985)
annum), salt
65 Nang tare2 m Cocoyam tuber, bitter leave (double dose), palm oil (double dose), dry Ajuh (1985)
pepper (double dose), salt
66 Ndole s Vernonia leave, cow meat, dried shrimp, groundnut Sharma et al. (2007)
67 Ndzap chou’ mondzou s Groundnut, Brassica deracea leave, palm oil, onion, fresh tomato, smoked Fokou et al. (2009)
fish, salt, maggi cube
68 Ndzap-kanné s Brassica deracea leave, palm oil, onion, fresh tomatoe, smoked fish, salt, Fokou et al. (2009)
maggi cube
69 Ndzap-njheu’ s Egusi seed, Solanum nigrum leave, palm oil, onion, fresh tomatoe, smoked Fokou et al. (2009)
fish, salt, maggi cube
70 Nkendi ndendieu’ s Groundnut, banana, palm oil, onion, fresh tomatoe, smoked fish, salt, maggi Fokou et al. (2009)
cube
71 Nnam-Ngon sn Egusi seed, smoked fish, salt, pepper Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
72 Nnam-Ngon/Ebobolo m, Egusi seed (Cucumeropsis mannii), salt, pepper, fermented cassava paste Ponka, Fokou, Fotso, et al. (2005)
sn
73 Nnam-Ongoualik sn Egusi seed, smoked fish, salt, pepper Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
74 Nnam-Owondo sn Groundnut, smoked fish, salt, pepper Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
75 Nnam-Owondo/ m, Groundnut paste, salt, pepper, fermented cassava paste Ponka, Fokou, Fotso, et al. (2005)
Ebobolo sn
76 Nnem-non-salé s Okra leave, groundnut, palm nut pulp, onion, tomatoe, smoked fish Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
77 Nnem-Salé s Corchorus leave, groundnut, palm oil, onion, tomatoe, smoked fish, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
78 Okok1 s Gnetum leave, groundnut, palm oil, onion, tomatoe, smoked fish, salt Sharma et al. (2007)
79 Okok2 s Gnetum leave, groundnut, cow meat, smoked fish, palm oil, spices Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
80 Okra-leaves-soup s Okra leaves, groundnut, dried cow meat, fish Sharma et al. (2007)
81 Okra-pod-soup1 s Raw okra fruit, dried fish, tomatoe, spices, groundnut Sharma et al. (2007)
82 Okra-pod-soup2 s Dried okra fruit, raw fish, tomatoe, spices, groundnut Sharma et al. (2007)
83 Oles-bouilli c Rice, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
84 Oles-sauté m Rice, palm oil, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
85 Pap sn Fermented maize paste or flour, sugar, lemon Sharma et al. (2007)
86 Pes s Groundnut, palm oil, onion, tomatoe, smoked fish, okra, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
87 Pilé/pommes m Irish potato, red bean, red palm oil, pepper, onion, salt Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
et al. (2008)
88 Plantain-porridge m Green plantain, cow meat, tomatoe, onion, spice, palm oil, groundnut Sharma et al. (2007)
89 Plantain/ sauce - m Plantain, tomato, pepper, garlic, green herbs, green pepper, cow meat, spices Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
tomate et al. (2008)

(continued on next page)

 Author's personal copy

486 C.P. Kouebou et al. / Food Chemistry 140 (2013) 483–494

Table 1 (continued)

Code Usual names Type Main ingredients References

90 Poumseing-djap m Red bean, vegetable, maize, banana, palm oil, salt, pepper Fokou et al. (2009)
91 Poumseing-djap- m Red bean, vegetable, maize, banana, Irish potato, palm oil, salt, pepper Fokou et al. (2009)
mtom
92 Poumseing-kodok m Red bean, vegetable, maize, banana, palm oil, salt, pepper Fokou et al. (2009)
93 Poumseing-kodok- m Red bean, vegetable, maize, banana, Irish potato, palm oil, salt, pepper Fokou et al. (2009)
mtom
94 Pumpkin leaves and s Pumpkin leave, huckleberry leave, tomatoe, onion, spices, fish Sharma et al. (2007)
huckleberry sauce
95 Riz-sauté m Rice, tomato, green herbs, fresh fish, garlic, carrot, oil, salt Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
et al. (2008)
96 Riz-arachide m Rice, groundnut fresh fish, tomato, green herbs, pepper, oil, spices Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
et al. (2008)
97 Riz-tomate m Rice, tomato, green herb, fresh fish, garlic, carrot, oil, salt Kana Sop, Fotso, et al. (2008), Kana Sop, Gouado,
et al. (2008)
98 Salad s Water leave (Talinum fruticosum), groundnut, palm oil Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
99 Sanga1 m Maize grain, cassava leave, palm nut pulp, sugar Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
100 Sanga2 m Fresh maize, green leave (cassava, huckleberry, pumpkin), palm nut pulp Sharma et al. (2007)
101 Site-ngali m Gari, palm oil, onion, tomatoe, pepper, salt, maggi cube, crayfish or smoked Fokou et al. (2009)
fish
102 Site-sembùn m Cassava tubers, palm oil, onion, fresh tomatoe, salt, pepper Fokou et al. (2009)
103 Site-sembùn-bo-kenà m Groundnut, Cassava tuber, palm oil, onion, fresh tomatoe, salt, pepper Fokou et al. (2009)
104 Snail-stew s Snail, tomato, onion, salt, pepper, garlic, vegetable oil Sharma et al. (2007)
105 Sog-sojà s Soybean, palm oil, onion, fresh tomatoe, smoked fish, salt, pepper Fokou et al. (2009)
106 Steamed-fish s Fish, spices Sharma et al. (2007)
107 Steamed-snails s Snail, spices Sharma et al. (2007)
108 Tag-bankun m Boiled red bean, salt, steamed paste from maize flour, palm oil, salt, pepper Fokou et al. (2009)
109 Tag-kenà m Maize grain, groundnut, pepper, salt, maggi cube, crayfish, smoked fish Fokou et al. (2009)
110 Tchoû-goudom, m Red bean, vegetable, maize, banana, potato, palm oil, salt, pepper Fokou et al. (2009)
111 Tchoû-khedé-mtom, m Red bean, vegetable, banana, potato, palm oil, salt, pepper Fokou et al. (2009)
112 Tchoû-khedé, m Red bean, vegetable, banana, palm oil, salt, pepper Fokou et al. (2009)
113 Tomato-stew s Fresh tomato, onion, fresh fish, garlic, oil, salt, pepper Sharma et al. (2007)
114 Yellow-soup s Palm oil, meat stock, local spices Sharma et al. (2007)
115 Zom-non-salé s Huckle berry leave, groundnut, palm nut, onion, tomatoe, smoked fish Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
116 Zom-sale s Huckle berry leave, groundnut, palm oil, onion, tomatoe, smoked fish, salt Ponka, Fokou, Leke, et al. (2005), Ponka et al.
(2006)
117 Zou’tchou’nè m Red bean, yams tuber, palm oil, salt, pepper Fokou et al. (2009)

M, meal; s, sauce; sn, snack; c, starchy complement.

INFOODS/WAHO/Bioversity International, 2012; Sayed, Frans, & reliable food composition data is underscore by the remarkable
Schönfeldt, 1999). diversity and widespread consumption of traditional staples
In order to improve on the availability of reliable data on food (unpublished data) in the various Cameroon eco-regions. A tradi-
composition and agro-biodiversity, food composition activities tional food product is a product frequently consumed or associated
(FCA) were undertaken in Cameroon, as part of Central African to specific seasons, usually passed on from one generation to an-
Food Data Systems (CAFOODS). The major aim of these FCA was other, carefully prepared in a specific way according to the gastro-
to compile the scientific literature available (in French and English) nomic heritage, with little or no processing/manipulation, that is
on food and nutrition research in Cameroon and present an over- distinguished and known because of its sensory properties and
view of the food composition studies (Kouebou, Yadang, Acayanka, associated to a certain local area, region or country (Vanhonacker,
& Nzali, 2010; Kouebou et al., 2009). A compilation of the existing Verbeke, Lengard, et al., 2008). To our knowledge, no review has
or available data may be a useful guide for nutritionists and nutri- been presented on composition studies of foods consumed in Cam-
ent data compilers as well as for further research. Ngo Som (2006) eroon. The objective of this review is to bring together published
edited a directory of scientific references (3747 titles) published by data on the food ingredients and nutrients of Cameroon traditional
247 authors between 1978 and 2005 in Cameroon. dishes and also to present a more reliable current nutrient data
Quality food composition data is essential for nutrition available for traditional dishes in Cameroon.
researchers, health professionals, food labelling and education pro-
grams in choosing healthy diets. As the proportion of food eaten 2. Data compilation and verification
away from home is increasing, cafeterias, school canteens and res-
taurants are becoming attractive settings for interventions to FCA initiated in 2009 led to the development of a directory of
encourage healthier food choices. Increasing the availability of about 500 references in Food Science and Nutrition in Cameroon
healthier choices and making covert changes to dishes to improve (Achu, Kamda, Ponka, & Kouebou, 2009; Yadang, Kamda, Acayanka,
their nutritional value has been shown to improve dietary behav- Achu, & Kouebou, 2010). Nearly 60 scientific papers were collected
iour (Ablan, 1993; Buttriss et al., 2003). Consumer demand for tra- containing approximately 350 foods distributed into 9 groups (tra-
ditional dishes continues to rise nationally, especially as the prices ditional dishes, roots and tubers, cereals, fats and oils, leguminous
of imported foods are higher and street businesses (home-based plants, fruits, nuts and seeds, spices and vegetables) (Kouebou
industries and small restaurants) are growing (unpublished, avail- et al., 2009; Kouebou et al., 2010). The excel spreadsheets identifi-
able from author). On the whole, the need for a representative and cation of single-item foods in the INFOODS Compilation tool and
 Author's personal copy

Table 2
Nutritional values of traditional dishes consumed in Cameroon (results per 100 g of edible portion).

Code Energy Water Protein N  6.25 Total fat Available carbohydrates Crude fibrea Ash Fe Zn Mg Ca P Cu Mn K Na Se
(kcal) (g) (g) (g) (g) (g) (g) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mcg)
1 84 83.0 1.93 4.92 7.16 1.66 1.32 0.78 2.05 21 49 49 0.047 0.455 196 n.d. n.d.
2 240 71.9 0.20 26.6 0.90 [0.20] n.d. 0.10 0.10 2 5 5 n.d. 0.000 31 5 0.20
3 64 84.5 0.95 0.44 13.97 n.d. 0.13 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
4 51 86.9 0.77 0.38 11.86 n.d. 0.12 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
5 48 87.5 0.70 0.30 11.40 n.d. 0.09 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
6 158 55.5 4.90 0.50 32.70 [0.00] n.d. 1.40 0.00 1 1 0 n.d. 0.000 45 2 0.00
7 115 79.4 5.70 9.50 4.30 [1.90] n.d. 1.60 0.80 52 77 90 n.d. 0.600 334 24 1.70
8 269 94.4 19.20 20.20 2.10 [0.90] n.d. 1.10 2.10 22 16 140 n.d. 0.100 286 70 15.50
9 89 77.4 1.50 0.78 18.34 1.15 0.87 0.52 0.52 23 n.d. n.d. 0.060 n.d. n.d. n.d. n.d.
10 149 67.9 3.76 5.65 20.29 1.02 1.38 1.95 1.20 31 n.d. n.d. 0.190 n.d. n.d. n.d. n.d.
11 180 63.7 7.50 11.40 16.50 [3.40] n.d. 1.40 1.10 55 23 131 n.d. 0.500 317 7 2.00
12 105 79.5 6.06 7.61 1.29 3.65 1.90 2.09 0.83 65 n.d. n.d. 0.100 n.d. n.d. n.d. n.d.
13 108 75.3 2.92 4.02 13.55 3.11 0.68 0.54 0.21 14 93 69 0.020 0.091 61 n.d. n.d.
14 108 88.3 6.70 8.70 1.70 [0.90] n.d. 0.40 0.30 23 17 98 n.d. 0.200 185 37 0.70
15 167 57.9 0.63 0.21 40.32 0.60 0.34 0.75 1.04 20 n.d. n.d. 0.050 n.d. n.d. n.d. n.d.
16 25 93.0 3.30 0.10 3.10 [0.30] n.d. 0.40 0.20 11 12 48 n.d. 0.100 212 20 4.80

C.P. Kouebou et al. / Food Chemistry 140 (2013) 483–494

17 209 73.7 2.20 22.4 1.10 [0.40] n.d. 0.60 0.30 21 67 35 n.d. 0.300 222 34 1.30
18 46 88.9 2.01 1.81 4.32 [2.26] 0.90 1.20 0.13 15 35 15 0.035 0.643 114 n.d. n.d.
19 160 73.3 7.56 13.10 0.94 4.30 0.90 2.87 0.74 64 n.d. n.d. 0.230 n.d. n.d. n.d. n.d.
20 185 68.7 7.94 15.53 1.14 4.55 2.34 2.49 0.76 60 n.d. n.d. 0.180 n.d. n.d. n.d. n.d.
21 107 81.1 5.99 8.23 1.33 1.81 1.50 3.55 1.25 68 n.d. n.d. 0.210 n.d. n.d. n.d. n.d.
22 111 80.4 6.65 8.40 1.38 1.73 1.36 3.98 1.43 74 n.d. n.d. 0.190 n.d. n.d. n.d. n.d.
23 95 82.7 5.58 6.35 3.16 1.56 0.65 1.01 0.67 37 n.d. n.d. 0.080 n.d. n.d. n.d. n.d.
24 176 69.9 2.84 15.28 5.93 1.64 4.44 1.92 1.10 22 n.d. n.d. 0.060 n.d. n.d. n.d. n.d.
25 188 75.1 2.10 19.40 2.80 [1.20] n.d. 0.40 0.30 17 14 36 n.d. 0.200 113 5 0.60
26 187 53.5 3.60 1.50 39.40 [1.70] n.d. 0.60 0.20 25 4 52 n.d. 0.000 63 2 1.70
27 145 65.8 4.41 1.92 27.63 n.d. 1.03 5.20 1.23 n.d. 29 92 n.d. 1.334 n.d. n.d. n.d.
28 141 65.6 4.30 1.55 27.35 n.d. 1.14 5.74 1.75 n.d. 27 93 n.d. 1.170 n.d. n.d. n.d.
29 137 66.3 3.91 1.38 27.20 n.d. 1.15 4.92 1.55 n.d. 32 89 n.d. 1.281 n.d. n.d. n.d.
30 197 72.7 2.60 20.30 3.00 [0.90] n.d. 1.30 0.70 48 n.d. 61 n.d. 0.400 341 31 0.60
31 403 33.5 18.3 35.00 11.50 [6.10] n.d. 3.30 2.30 120 66 267 n.d. 1.400 502 14 5.10
32 250 61.8 8.10 23.70 3.90 [1.90] n.d. 1.00 0.70 40 25 120 n.d. 0.400 236 27 1.50
33 199 79.2 5.30 19.20 2.90 [0.90] n.d. 1.60 1.10 56 96 85 n.d. 0.500 399 42 3.40
34 134 83.0 0.90 14.50 1.10 [0.30] n.d. 0.60 0.20 18 51 18 n.d. 0.200 171 18 0.30
35 110 73.7 3.37 3.93 13.59 3.53 1.92 0.73 0.31 20 150 123 0.062 0.175 300 n.d. n.d.
36 90 76.6 0.81 0.14 20.64 1.39 0.41 0.51 0.52 22 n.d. n.d. 0.050 n.d. n.d. n.d. n.d.
37 152 78.7 5.70 13.90 3.20 [1.40] n.d. 1.10 0.60 40 60 88 n.d. 0.500 298 33 1.20
38 169 73.1 3.20 14.00 8.60 [2.10] n.d. 1.60 0.40 34 44 64 n.d. 0.600 287 14 0.90
39 75 78.8 2.40 0.90 17.40 [2.10] n.d. 0.50 0.50 24 4 65 n.d. 0.100 218 5 0.60
40 107 75.6 2.48 4.11 13.13 3.58 1.08 1.60 0.32 29 10 49 0.069 0.381 259 n.d. n.d.
41 161 64.7 7.38 7.05 15.15 3.52 2.20 2.24 1.52 38 n.d. n.d. 0.120 n.d. n.d. n.d. n.d.
42 153 84.9 3.00 15.5 2.30 [0.90] n.d. 1.00 0.40 33 69 51 n.d. 0.400 269 26 0.80
43 118 74.9 2.32 4.88 15.55 1.42 0.80 0.91 0.37 22 40 42 0.047 0.260 193 n.d. n.d.
44 97 82.8 2.99 7.04 4.15 2.67 0.35 2.86 0.68 36 n.d. n.d. 0.140 n.d. n.d. n.d. n.d.
45 118 77.5 6.53 8.09 3.13 3.22 1.56 2.34 0.91 50 n.d. n.d. 0.110 n.d. n.d. n.d. n.d.
46 87 79.3 2.71 3.38 9.83 3.09 1.56 1.22 0.25 29 182 52 0.069 0.204 164 n.d. n.d.
47 94 81.6 5.31 6.44 2.45 2.36 1.80 1.71 0.66 35 n.d. n.d. 0.120 n.d. n.d. n.d. n.d.
48 138 70.1 4.78 6.69 12.45 4.34 1.63 1.52 2.06 26 31 74 0.087 0.286 324 n.d. n.d.
49 102 78.0 2.74 4.49 12.04 1.47 1.25 0.63 0.27 25 63 69 0.054 0.101 255 n.d. n.d.
50 121 77.5 1.76 8.02 8.90 3.00 1.16 0.88 0.29 20 20 66 0.061 0.171 251 n.d. n.d.
51 178 63.8 2.47 8.03 24.01 n.d. 1.71 1.84 1.42 n.d. 16 43 n.d. n.d. n.d. n.d. n.d.
52 159 67.2 2.92 6.67 21.87 n.d. 1.31 1.90 n.d. n.d. 14 63 n.d. n.d. n.d. n.d. n.d.
53 167 57.8 0.80 0.22 40.14 0.79 0.28 0.60 1.05 38 n.d. n.d. 0.080 n.d. n.d. n.d. n.d.
54 186 76.8 1.10 20.00 1.70 [0.70] n.d. 0.20 0.20 8 7 18 n.d. 0.100 70 4 0.30
487

(continued on next page)

 Author's personal copy

488
Table 2 (continued)

Code Energy Water Protein N  6.25 Total fat Available carbohydrates Crude fibrea Ash Fe Zn Mg Ca P Cu Mn K Na Se
(kcal) (g) (g) (g) (g) (g) (g) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mcg)
55 129 66.2 1.68 0.09 29.95 0.94 1.18 0.59 1.01 21 n.d. n.d. 0.100 n.d. n.d. n.d. n.d.
56 129 66.7 1.28 0.42 29.58 1.04 0.94 0.67 0.78 23 n.d. n.d. 0.090 n.d. n.d. n.d. n.d.
57 147 66.2 1.82 4.30 24.78 0.79 2.14 0.59 0.83 20 n.d. n.d. 0.060 n.d. n.d. n.d. n.d.
58 118 80.5 4.30 9.90 1.68 2.55 1.09 5.57 1.54 48 n.d. n.d. 0.150 n.d. n.d. n.d. n.d.
59 89 86.7 0.76 8.41 2.23 0.85 1.05 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
60 12 95.9 0.23 0.05 2.20 0.88 0.73 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
61 166 76.7 0.55 16.41 3.36 1.51 1.51 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
62 82 75.9 1.86 1.14 14.22 3.84 3.01 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
63 97 76.7 2.55 1.08 19.22 n.d. 0.43 1.64 0.67 n.d. 4 53 n.d. n.d. n.d. n.d. n.d.
64 151 67.1 0.11 6.98 21.92 n.d. 2.56 1.15 0.98 n.d. 22 48 n.d. n.d. n.d. n.d. n.d.
65 143 67.5 0.21 5.62 23.00 n.d. 2.20 0.85 n.d. n.d. 23 47 n.d. n.d. n.d. n.d. n.d.
66 246 55.7 10.5 21.9 4.30 [1.70] n.d. 1.60 1.70 62 53 144 n.d. 0.500 315 50 4.80
67 145 76.1 5.50 11.81 3.13 1.94 1.58 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
68 159 76.5 2.40 15.23 1.21 3.75 0.89 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
69 115 80.1 4.91 9.49 0.95 3.00 1.52 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
70 96 78.6 2.38 3.53 13.18 1.22 1.12 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
71 219 61.1 13.06 15.86 4.43 3.18 2.34 5.52 2.50 135 n.d. n.d. 0.310 n.d. n.d. n.d. n.d.

C.P. Kouebou et al. / Food Chemistry 140 (2013) 483–494

72 216 60.2 14.83 14.85 4.08 3.24 2.78 7.29 2.74 147 n.d. n.d. 0.390 n.d. n.d. n.d. n.d.
73 324 41.6 20.90 21.89 8.58 4.48 2.59 3.28 2.96 141 n.d. n.d. 0.340 n.d. n.d. n.d. n.d.
74 201 53.4 3.43 3.63 38.45 0.39 0.72 1.80 1.46 46 n.d. n.d. 0.110 n.d. n.d. n.d. n.d.
75 231 49.5 4.52 6.82 37.32 0.94 0.89 1.51 1.66 55 n.d. n.d. 0.140 n.d. n.d. n.d. n.d.
76 129 79.5 4.08 11.25 1.24 3.33 0.57 2.64 0.56 57 n.d. n.d. 0.140 n.d. n.d. n.d. n.d.
77 119 77.9 5.97 9.06 1.50 3.92 1.62 2.10 0.70 45 n.d. n.d. 0.110 n.d. n.d. n.d. n.d.
78 213 63.4 7.58 17.08 4.57 [5.57] 1.73 1.10 0.60 37 52 67 n.d. 0.400 229 24 1.50
79 200 73.1 4.50 20.00 3.00 1.40 n.d. 3.91 0.91 82 n.d. n.d. 0.230 n.d. n.d. n.d. n.d.
80 128 82.3 3.80 12.20 2.30 [1.00] n.d. 0.80 0.40 29 45 60 n.d. 0.300 209 21 0.90
81 153 75.5 5.40 13.50 4.60 [2.30] n.d. 0.90 0.70 43 103 114 n.d. 0.600 228 21 1.10
82 126 79.9 8.00 9.70 2.10 [0.90] n.d. 0.90 1.50 23 25 82 n.d. 0.300 177 30 3.30
83 97 74.6 1.84 0.06 21.58 1.43 0.49 0.34 1.05 6 n.d. n.d. 0.040 n.d. n.d. n.d. n.d.
84 95 76.1 1.84 1.23 18.32 1.86 0.66 0.57 0.84 7 n.d. n.d. 0.040 n.d. n.d. n.d. n.d.
85 33 92.0 0.80 0.20 7.00 [0.70] n.d. 0.10 0.10 5 2 8 n.d. 0.000 15 3 0.70
86 128 77.2 5.96 9.46 4.04 1.57 1.25 1.66 0.74 49 n.d. n.d. 0.090 n.d. n.d. n.d. n.d.
87 87 79.9 2.60 4.11 7.78 4.06 1.52 1.09 0.23 18 131 100 0.046 0.123 250 n.d. n.d.
88 144 70.9 1.60 8.00 18.70 [1.50] n.d. 0.50 0.20 24 5 28 n.d. 0.000 318 6 1.20
89 97 77.8 2.28 3.90 11.50 3.33 1.25 0.67 0.15 24 95 7 0.045 0.129 228 n.d. n.d.
90 190 60.1 3.70 7.78 25.44 1.57 1.45 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
91 165 64.5 3.16 5.72 24.77 1.07 0.80 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
92 195 58.0 5.26 7.26 26.11 2.09 1.32 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
93 163 63.4 4.50 5.21 23.68 1.92 1.29 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
94 115 79.3 6.00 9.40 4.20 [2.00] n.d. 1.30 0.80 45 96 95 n.d. 0.600 335 20 1.80
95 104 74.1 2.03 2.76 15.91 3.90 1.31 0.38 0.29 6 8 33 0.031 0.215 51 n.d. n.d.
96 73 78.8 3.57 1.48 10.02 2.74 1.25 0.58 0.34 16 80 83 0.039 0.188 66 n.d. n.d.
97 82 78.1 2.79 3.61 5.28 8.50 1.72 0.53 1.68 12 36 58 0.036 0.186 93 n.d. n.d.
98 73 86.2 3.76 5.61 0.64 2.20 1.60 2.05 0.51 51 n.d. n.d. 0.070 n.d. n.d. n.d. n.d.
99 95 72.1 2.94 7.97 1.30 3.30 0.43 1.11 0.56 31 n.d. n.d. 0.110 n.d. n.d. n.d. n.d.
100 244 64.8 3.00 12.10 31.10 [2.80] n.d. 1.20 0.10 24 16 63 n.d. 0.100 167 150 0.20
101 208 59.5 0.62 10.45 27.43 1.03 1.01 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
102 394 29.8 2.13 24.95 39.70 1.30 2.09 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
103 150 69.5 2.59 6.86 19.04 0.85 1.12 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
104 143 75.1 11.30 9.80 2.70 [0.70] n.d. 2.40 0.80 158 14 187 n.d. 0.200 287 43 0.60
105 133 74.5 8.41 8.64 4.82 1.31 2.37 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
106 77 83.0 12.70 2.40 1.50 [0.60] n.d. 0.30 0.40 27 11 132 n.d. 0.100 267 78 19.50
107 211 64.8 9.70 18.20 6.40 [3.00] n.d. 1.80 1.30 65 42 142 n.d. 0.700 288 11 2.70
108 266 43.3 6.76 9.99 36.15 2.40 1.43 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
109 224 55.2 7.99 10.92 22.76 1.42 1.66 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d.
 Author's personal copy

C.P. Kouebou et al. / Food Chemistry 140 (2013) 483–494 489

guidelines were used to compile food data, starting with tradi-

tional dishes (INFOODS, 2010). Only studies that clearly identify
6.90
0.10

the eco-region of origin as well as the main ingredients of the

n.d.
n.d.
n.d.

n.d.
n.d.
n.d.

cooked dishes analysed were included. Also, sampling (process

and sample number) and data generation (calculation or analytical
methods) used had to be clearly described. The data provided as
n.d.
n.d.
n.d.

n.d.
n.d.
n.d.
31
2

dry weight were transformed into fresh weight (as per 100 g edible
portion) resulting in loss of information regarding the standard
132
n.d.
n.d.
n.d.

n.d.
n.d.
n.d.

deviation or variation. This lead to 117 traditional dishes from

5

the major agro-ecological zones of Cameroon, which are the

Sudano-Sahelian zone (Ajuh, 1985; Kouebou, Essia Ngang, & Etoa,
0.000
0.000
n.d.
n.d.
n.d.

n.d.
n.d.
n.d.

2008; Leroy, 2000; Ndjouenkeu, Mbofung, & Etoa, 1989; Teugwa,

Mbiapo, Fokou, & Fotso, 1992; Teugwa, Mbiapo, Fokou, & Fotso,
1996; Tourneux, 2002; Yadang, Tchatchueng, & Tchiégang, 2009),
0.210
0.160
n.d.
n.d.
n.d.
n.d.
n.d.

n.d.

the Coastal/High Land zone (Ajuh, 1985; Ponka, Fokou, Leke,

et al., 2005; Kana Sop, Fotso, Gouado, Tetanye, & Amvam Zollo,
2008; Sharma et al., 2007; Kana Sop, Gouado, et al., 2008; Fokou
n.d.
n.d.
n.d.

n.d.
n.d.
n.d.
46

et al., 2009) and the Humid Forest zone (Ajuh, 1985; Leroy, 2000;
2

Ponka, Fokou, Fotso, Achu, & Tchouanguep, 2005; Ponka et al.,

2005; Ponka et al., 2006; Fokou et al., 2009; Sharma et al., 2007).
n.d.
n.d.
n.d.

n.d.
n.d.
n.d.
5
4

For these composite dishes, the food usual names given by the
authors in local or Cameroon official languages (French and Eng-
lish) were maintained and coded (1–117) in alphabetic order.
n.d.
n.d.
n.d.

n.d.
61
54

The food ingredients were provided in the description of the dish

9
1

from the publications. The nutrient values were produced by ana-

lytical means with the exception of Sharma et al. (2007) who cal-
0.68
0.69
0.10
0.00
n.d.
n.d.
n.d.

n.d.

culated the food composition using the US Department of

Agriculture National Nutrient Database.
2.28
2.78
0.10
0.00
n.d.
n.d.
n.d.

n.d.

3. Food characteristics and ingredients

1.27
1.22

1.71
1.54
1.10

0.68
n.d.
n.d.

The dishes and their principal ingredients are listed on Table 1.

The names are given in about 15 local dialects and the two official
languages (French and English) in Cameroon. These dishes repre-
sent a selection of staple foods frequently consumed in households
and restaurants of urban and rural areas. They play an important
[0.50]
[0.00]
1.62
1.86

3.51
3.72
3.19
1.50

role in nutrition and belong to four inter-complementary catego-

ries including two majors (sauces 41.8% and complete meals
40.9%) and two minors (snacks 10% and starchy complements
accompanying the sauces 7.3%). The starch-based complements
are derived from cereals (2.7%), roots and tubers (2.2%), fruits
(1.4%). Within cereals, the most reported are maize (1.4%) and rice
(0.9%). This trend confirms the importance of locally produced
In studies where total dietary fibre was available, the value is marked in [ ].

cereals as opposed to rice, which is mainly imported as far as Cam-

21.35
21.52

21.78
2.68
2.36
24.80

0.90
0.40

eroon dishes are concerned. Within the roots and tubers, there are
cassava (1.1%), cocoyam (0.4%), sweet potato (0.4%), yam (0.1%)
and Irish potato (0.1%) whereas fruits are the other sources of com-
plements, particularly bananas (0.7%) and plantains (0.7%). The 92
8.88
12.42

10.53
6.40

7.08
19.40

13.04
16.00

vegetable ingredients used for sauces were divided into 5 groups

largely dominated by green leafy vegetables (40%) followed by
tomatoes (15.5%), red beans (11.8%), groundnuts (10%) and pista-
chios (6.4%). The 135 ingredients supplying chiefly proteins belong
to different animals (including fish, 42.7% and meats, 13.6%) and
n.d.: not determined by the reviewed studies.

plant sources (dominated by groundnuts, 39.1% followed by beans,

3.21
3.77
3.81

5.33

5.29
4.30

5.08
0.10

18.2%). The contributions in terms of fat content are ensured by

102 vegetables divided into various categories with palm oil
(47.3%) and groundnuts (17.3%) ranking first. This review reveals
the use of a number of leafy vegetables in the preparation of sauces
62.9
59.3
64.9
74.8
83.4
74.8
76.6
59.3

largely lesser than the 24 species identified in a village in Adam-

aoua Region (Tchiegang & Kitikil, 2004).

4. Macronutrient values
173
216
168
193
144
156
132
195

Table 2 details the nutrient values for each food item. Table 3
111
112
113
114
115
116
117
110

presents an overview of nutrient values of Cameroon traditional

a

dishes distributed into four categories recognised in food habits

 Author's personal copy

490 C.P. Kouebou et al. / Food Chemistry 140 (2013) 483–494

(sauces, complete meals, snacks and starchy complements). Table 4 tain the least amounts of iron. Two thirds of the dishes (n = 61)
presents some components, divided into several intervals into present zinc values similarly distributed between the intervals of
which the homogenous food groups were distributed based on 0–0.5 mg and 0.51–1 mg with most sauces in the second portion.
the nutrient values. In majority, these staple foods contain water Almost half of the dishes were not analysed for copper. Two snacks
between 60 and 80 g, energy between 100 and 200 kcal, proteins and a meal have the highest copper value (0.35 mg). Most dishes
between 2 and 4 g, fats between 0 and 9 g, less than 6 g of available (n = 65) were not examined for manganese. The majority of sauces
carbohydrates and less than 4 g of crude fibre. However the study and meals have between 0.1 and 0.8 mg of manganese; that is a
revealed dishes showing protein values between 8 and 20 g, fats considerable variation (800%). Selenium was the least assayed
higher than 20 g and energy above 300 kcal. This appears very mineral (70.94% dishes not analysed). Sauces are the highest num-
interesting as regards to the prevalence of (infant) malnutrition ber of items described, with selenium values between 0 and 5 mcg.
in Central Africa, which is twice higher than in West Africa (FAO, Minerals were also distributed into several regular intervals
2008). These results reveal as a whole, an important variability in (data not presented). The category of 15–30 mg for magnesium
the macronutrient profile which could be related to agricultural was mostly found in 31 dishes. Meals and sauces were represented
biodiversity (materialised by nearly 92 ingredients for sauces, in all categories of values between 1 and 182 mg of calcium
135 protein-rich ingredients and 102 fat-rich substrates), techno- although about half contain the lower range (less than 30 mg).
logical diversity (washing, fermentation, sieving, boiling, steaming, The dishes are distributed mainly in 2 of the 4 intervals for phos-
frying etc.), as well as the nature and variable amount of ingredi- phorous values. These are the lowest intervals (0–50 mg and 51–
ents required for each traditional recipe. The food items (3 meals 100 mg). However, a sauce and a snack present a phosphorous
and 2 snacks) less concentrated in water are the best sources of en- mean of 227 mg which is quite considerable as compared to other
ergy, protein and fat. staples. Meals and sauces have between 50 and 331 mg of potas-
sium, which is a variation of more than 600%. The highest value
in potassium (502 mg) is provided by a snack (Groundnut-pud-
5. Mineral values ding). Sodium is more in the sauces than in the starchy
complements.
Tables 2 and 3 contain the mineral values of the dishes distrib-
uted into meals, sauces, snacks and complements. The comple-
ments contribute the least amount of minerals, including 6. Discussion and conclusions
potassium, the major element with values between 5 and 502 mg
per 100 g edible portion. Potassium is followed by phosphorous No food composition database is yet available in Cameroon and
with a better contribution from snacks. Calcium and magnesium Central Africa. This compiled data has provided the nutrient com-
have higher average values in the meals, followed by sauces. Mag- position of 117 commonly consumed staple foods in the various
nesium is averagely present between 1 and 158 g, snacks contain- agro-ecological regions of Cameroon, a country made up of many
ing more followed by sauces and meals. Manganese is not present tribes with different food habits (Mennen et al., 2000; Requier-
in starchy complements while snacks contain a maximum of Desjardins, 1993). These traditional dishes were structured into
1.4 mg. Iron varies between 0 and 7.29 mg whereas zinc is found four categories (snacks, sauces, complete meals and starchy com-
between 0 and 2.96 mg. Copper and selenium are represented at plements). The three daily meals are based on these categories,
average contents of 0.1% and 2.6%. Snacks are averagely the most depending on the economic situation of the household (Dapi,
furnished with these four trace elements. Nouedoui, Janlert, & Haglin, 2005; Requier-Desjardins, 1993). Most
Table 4 presents trace element values, divided into several reported dishes come from Forest and Coastal/High-Land zones
ranges into which the dishes were grouped. Iron values between contrary to the Arid Sudano-Sahelian zone where food insecurity
0.5 and 1 mg are found in the highest number of food items and deficiency diseases constitute a more pressing problem. In
(n = 26) especially in meals (n = 15). Snacks and complements con- the Sudano-Sahelian and Forest zones, green leafy vegetables,

Table 3
Overview of nutrient values* of Cameroon traditional dishes distributed into categories.

Meals Sauces Complements Snacks Total

Macronutrients
Water (g) 69.6 (29.8–88.9) 77.39 (55.7–95.9) 63.6 (53.5–76.6) 62.61 (33.5–93) 72.17 (29.8–95.9)
Energy (kcal) 142.2 (46–394) 146.9 (12–269) 140.5 (90–187) 51.6 (11–85) 147.5 (12–403)
Proteins (g) 3.2 (0.11–14.83) 5.24 (0.1–19.2) 1.94 (0.63–4.9) 9.61 (0.8–20.9) 4.39 (0.1–20.9)
Total fat (g) 6.01 (0.3–24.95) 12.56 (0.05–26.6) 0.39 (0.06–3.14) 12.58 (0.1–35) 8.87 (0.05–35)
Available carbohydrates (g) 18.22 (1.3–39.7) 3.2 (0.4–15.15) 31.79 (20.64–40.32) 12.79 (3.1–38.45) 12.27 (0.4–40.32)
Fibre (g) 2.36 (0.79–8.5) 1.97 (0–5.57) 0.99 (0–1.7) 2.65 (0.3–6.1) 2.09 (0–8.5)
Ash (g) 1.25 (0.09–2.78) 1.53 (0.35–4.44) 0.61 (0.28–1.18) 1.88 (0.72–2.59) 1.33 (0.09–4.44)
Macrominerals
Magnesium (mg) 28 (6–147) 43 (1–158) 19 (1–38) 73 (5–141) 39 (1–158)
Calcium (mg) 48 (4–182) 40 (4–103) 3 (1–4) 26 (2–66) 41 (1–182)
Phosphorus (mg) 62 (7–123) 79 (2–187) 26 (0–56) 113 (8–267) 71 (0–267)
Potassium (mg) 206 (51–334) 221 (5–399) 54 (45–63) 261 (15–502) 212 (5–502)
Sodium (mg) 40 (5–150) 29 (2–78) 2 (2–2) 11 (3–20) 27 (2–150)
Trace elements
Iron (mg) 1.58 (0.38–7.29) 1.68 (0–5.57) 0.68 (0.34–1.40) 2.26 (0.1–5.52) 1.60 (0–7.29)
Zinc (mg) 0.82 (0.1–2.74) 0.77 (0–2.10) 0.71 (0–1.05) 1.52 (0.1–2.96) 0.84 (0–2.96)
Copper (mg) 0.079 (0.02–0.39) 0.142 (0.06–0.23) 0.068 (0.04–0.10) 0.253 (0.11–0.340) 0.112 (0.02–0.39)
Manganese (mg) 0.382 (0–1.334) 0.304 (0–0.7) 0 0.5 (0–1.4) 0.342 (0–1.40)
Selenium (mcg) 0.92 (0.20–1.70) 3.03 (0.1–19.50) 0.85 (0–1.70) 3.15 (0.70–5.10) 2.60 (0–19.50)
*
Mean (min–max) for 100 g edible portion.
 Author's personal copy

Table 4
Distribution of traditional dishes according to component range.

Range % (n) Mean Food codes

Meals Sauces Compl. Snacks
Energy (kcal)
<50 5.1 (6) 35.8 4, 5, 18 60 16, 85
51–100 18.8 (22) 87 1, 3, 9, 39, 46, 63, 84, 87, 89, 96, 97, 100 23, 44, 47, 59, 62, 70, 98, 106 36, 83
101–150 32.5 (38) 126.2 7, 10, 13, 27–29, 35, 40, 43, 48–50, 57, 65, 88, 95, 103 12, 14, 21, 22, 34, 45, 58, 67, 69, 76, 77, 80, 82, 86, 94, 104, 105, 114, 116 55, 56
151–200 27.4 (32) 173.4 38, 51, 52, 64, 90–93, 110, 112, 117 19, 20, 24, 25, 30, 33, 37, 41, 42, 54, 61, 68, 78, 81, 113, 115 6, 15, 26, 53 11
201–250 12.0 (14) 223.4 72, 75, 99, 101, 109, 111 2, 17, 32, 66, 79, 107, 71, 74
251–400 4.3 (5) 331.2 102, 108 8 31, 73
Water (g)
30–50 4.3 (5) 39.54 75, 102, 108 31, 73
51–60 9.4 (11) 56.83 92, 101, 109, 111, 117 66 6, 15, 26, 53 74
61–70 23.1 (27) 65.14 10, 27–29, 51, 52, 57, 64, 65, 72, 90, 91, 93, 100, 103, 110, 112 20, 24, 32, 41, 79, 107 55, 56 11, 71
71–80 42.7 (50) 76.18 7, 9, 13, 35, 38, 39, 40, 43, 46, 48–50, 63, 84, 87–89, 95–97, 99 2, 12, 17, 19, 25, 30, 33, 37,45, 54, 61, 62, 67, 68, 70, 76–78, 81, 82, 86, 36, 83
94, 104, 105, 113, 115, 116
81–90 17.1 (20) 83.89 1, 3 – 5, 18 14, 21–23, 34, 42, 44, 47, 58, 59, 69, 80, 98, 106, 114
91–96 3.4 (4) 93.82 8, 60 16, 85

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Protein (g)
<2 23.1 (27) 1.01 1, 3–5, 9, 50, 57, 64, 65, 84, 88, 101 2, 34, 54, 59 – 62, 114 15, 36, 53, 55, 56, 83 85
2.1–4 35.0 (41) 2.92 10, 13, 18, 29, 35, 38–40, 43, 46, 49, 51, 52, 63, 87, 89–91, 17, 24, 25, 30, 42, 44, 68, 70, 80, 98 26 16, 74
95 – 97, 99, 100, 102, 103, 110–112
4.1–6 22.2 (26) 5.11 7, 27, 28, 48, 75, 92, 93, 117 21, 23, 33, 37, 47, 58, 67, 69, 76 – 78, 81, 86, 94, 113, 115, 116 6
6.1–8 9.4 (11) 7.15 108, 109 12, 14, 19, 20, 22, 41, 45, 79 11
8.1–10 4.3 (5) 8.94 32, 66, 82, 105, 107
10.1–20 6.0 (7) 15.75 72 8, 104, 106 31, 71, 73
Total fat (g)
0–3 22.2 (26) 0.89 3–5, 9, 18, 27–29, 39, 63, 84, 95, 96 60, 62, 106 6, 15, 26, 36, 53, 55, 56, 83 16, 85
3.1–6 15.4 (18) 4.48 1, 10, 13, 35, 40, 43, 46, 49, 57, 65, 87, 89, 91, 93, 97 70, 98 74
6.1–9 21.4 (25) 7.54 48, 50–52, 64, 75, 88, 90, 92, 99, 103, 110, 112, 117 12, 14, 21–23, 41, 44, 45, 47, 59, 105
9.1–12 12.8 (15) 10.18 7, 101, 108, 109 58, 67, 69, 76, 77, 82, 86, 94, 104, 116 11
12.1–15 8.5 (10) 13.36 38, 72, 100, 111 19, 34, 37, 80, 81, 115
15.1–18 6.8 (8) 15.86 20, 24, 42, 61, 68, 79, 114 71
18.1–21 6.8 (8) 19.59 8, 25, 30, 33, 54, 78, 107, 113
21.1–35 6.0 (7) 25.21 102 2, 17, 32, 66 31, 73
Iron (mg)
0–0.5 9.40 (11) 0.25 95 2, 14, 25, 54, 106, 113, 114 83 16, 85
0.51–1 22.22 (26) 0.67 1, 9, 13, 35, 39, 43, 49, 50, 57, 65, 84, 88, 89, 96, 97 17, 34, 80–82 15, 26, 36, 53, 55, 56
1.1–1.5 13.67 (16) 1.17 8, 23, 30, 32, 37, 42, 78, 94 6, 18, 46, 64, 87, 99, 100 11
1.51–2 13.67 (16) 1.7 7, 10, 38, 40, 48, 51, 52, 63, 75 24, 33, 47, 66, 86, 107 74
2.1–3 10.26 (12) 2.43 12, 19, 20, 41, 44, 45, 76, 77, 98, 104, 115, 116
3.1–7.5 9.40 (11) 4.75 27–29, 72 21, 22, 58, 79 31, 71, 73
n.d. 21.37 (25)
Zinc (mg)
0–0.5 25.64 (30) 0.24 13, 18, 35, 38, 40, 43, 46, 49, 50, 87–89, 95, 96, 100 2, 14, 17, 25, 34, 42, 54, 80, 106, 113, 114 6, 26 16, 85
0.51–1 26.50 (31) 0.71 7, 9, 39, 57, 63, 64, 84, 99, 12, 19, 20, 23, 30, 32, 37, 44, 45, 47, 76–79, 81, 86, 94, 98, 104, 115, 116 36, 56
1.1–1.5 11.97 (14) 1.2 10, 27, 51 21, 22, 24, 33, 107 15, 53, 55, 83 11, 74
1.51–2 6.84 (8) 1.61 28, 29, 75, 97 41, 58, 66, 82
2.1–3 5.98 (7) 2.39 1, 48, 72 8 31, 71, 73
n.d. 23.08(27)

(continued on next page)

491
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492
Table 4 (continued)

Range % (n) Mean Food codes

Meals Sauces Compl. Snacks

Copper (mg)
0.02– 9.40 (11) 0.039 1, 13, 18, 43, 84, 87, 89, 95–97 83
0.05
0.06–0.1 13.68 (16) 0.068 9, 35, 40, 46, 48–50, 57 23, 24, 86, 98 15, 36, 53, 56
0.11– 10.26 (12) 0.118 55, 75, 99 12, 41, 44, 45, 47, 76, 77 55 74
0.15
0.16–0.2 4.27 (5) 0.174 10 20, 22, 58, 116
0.21– 3.42 (4) 0.22 19, 21, 79, 115
0.25
0.26–0.4 2.56 (3) 0.347 72 71, 73
n.d. 56.41 (66)
Manganese (mg)
0–0.1 6.84 (8) 0.011 13, 88 2, 113, 114 6, 26 85
0.11–0.2 11.11 (13) 0.13 35, 39, 49, 50, 87, 89, 96, 97, 100 8, 54, 106 16
0.21–0.4 10.26 (12) 0.254 40, 43, 46, 48, 95 14, 17, 25, 34, 80, 82, 104
0.41–0.8 12.82 (15) 0.52 1, 18, 7, 38 30, 32, 33, 37, 42, 66, 78, 81, 94, 107 11

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0.81–1.6 3.42 (4) 1.3 27–29 31
n.d. 55.55 (65)
Selenium (mcg)
0–1 12.82 (15) 0.5 38, 39, 100 2, 14, 25, 30, 34, 42, 54, 80, 104, 114 6 85
1.1–2.5 9.40 (11) 1.5 7, 26, 88 17, 32, 37, 78, 81, 94 26 11
2.6–5 4.27 (5) 3.8 33, 66, 82, 107 16
5.1–10 1.71 (2) 6 113 31
10.1–20 1.71 (2) 17.5 8, 106
n.d. 70.09 (82)

n.d.: Not determined by the reviewed studies.

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