Macronutrient Values of Local Meals of Some Cameroonian Traditional Communities Living in Yaounde

Nyangono Biyegue Christine Fernande; Ntentie Raissa; Bouelet Ntsama Isabelle Sandrine; Magne Naoussi Diana; Ngobe Ewanke Elisabeth Martine; Nga Mang Glwadys Nadege; Guimatio Teugou Michele; Salamatou; Dang A Bep Eunice; Ngondi Judith Laure

doi:doi:10.11648/j.jfns.20210902.14

Macronutrient Values of Local Meals of Some Cameroonian Traditional Communities Living in Yaounde

Nyangono Biyegue Christine Fernande, Ntentie Raissa, Bouelet Ntsama Isabelle Sandrine, Magne Naoussi Diana, Ngobe Ewanke Elisabeth Martine, Nga Mang Glwadys Nadege, Guimatio Teugou Michele, Salamatou, Dang A Bep Eunice, Ngondi Judith Laure

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 2)

Received: 12 October 2020 Accepted: 21 November 2020 Published: 14 May 2021

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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 (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), 2024. Published by Science Publishing Group

Keywords

Macronutrient Values, Local Meals, Traditional Communities

References

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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

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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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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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@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}
}

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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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Author Information

Nyangono Biyegue Christine Fernande

Laboratory of Nutrition and Nutritional Biochemistry, University of Yaounde I, Yaounde, Cameroon
Ntentie Raissa

Laboratory of Nutrition and Nutritional Biochemistry, University of Yaounde I, Yaounde, Cameroon
Bouelet Ntsama Isabelle Sandrine

Higher Teacher’s Training School for Technical Education, University of Douala, Douala, Cameroon
Magne Naoussi Diana

Higher Teacher’s Training School for Technical Education, University of Douala, Douala, Cameroon
Ngobe Ewanke Elisabeth Martine

Higher Teacher’s Training School for Technical Education, University of Douala, Douala, Cameroon
Nga Mang Glwadys Nadege

Higher Teacher’s Training School for Technical Education, University of Douala, Douala, Cameroon
Guimatio Teugou Michele

Higher Teacher’s Training School for Technical Education, University of Douala, Douala, Cameroon
Salamatou

Higher Teacher’s Training School for Technical Education, University of Douala, Douala, Cameroon
Dang A Bep Eunice

Higher Teacher’s Training School for Technical Education, University of Douala, Douala, Cameroon
Ngondi Judith Laure

Laboratory of Nutrition and Nutritional Biochemistry, University of Yaounde I, Yaounde, Cameroon

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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

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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

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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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@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}
}

Copy | Download

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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