Methods of Preparation and Nutritive Value of Some Dishes Consumed in the West Region of Cameroon

Abstract: This study deals with the description of the methods of preparation and the nutritive value of some dishes consumed in the West region of Cameroon. Theses dishes are prepared from potatoes, yams, cassava, unripe bananas, maize, soybeans, beans, peanuts, egusi seeds and green leafy vegetables. The contents in moisture, ash, proteins, lipids, fibres and carbohydrates were determined by standard AOAC methods. The results obtained are expressed in g/100 g fw for moisture and g/100 g dw for ash, proteins, lipids, fibres and carbohydrates. The moisture content ranges from 43 (Tag bankun) to 96 (Na’m pfeu); ash, from 2.2 (Poumseing djap mtom) to 17.8 (Na’m pfeu) ; proteins, from 1.5 (Site ngali) to 33 (Sog sojà); lipids from, 1 (Na’m pfeu) to 70 (Na’nou’ne); fibres, from 1.8 (Site sembùn) to 21.5 (Na’m pfeu) and carbohydrates, from 4.8 (Ndzap njheu’) to 69.7 (Poumseing djap mtom). The results show that a higher consumption of Sog sojà meals is to be encouraged in order to fight against malnutrition