The knowledge gaps in the nutritional composition and quality of traditionally textured plant-based products eaten as meat is affecting the global acceptance despite the acclaimed health, environmental, ethical, religious, and social benefits. This paper aimed to prepare and evaluate the nutritional quality of Nyam ngub for potential valorization and vulgarization. Standard methods were used to determine the chemical composition and to evaluate the quality of protein. Protein fractions were used to estimate the solubility and individual amino acids were analysed with rapid amino acid analyser. Nutrient bio accessibility was determined firstly by calculation through the phytate: mineral ratio for iron and while the simulated in-vitro gastrointestinal test evaluated the protein digestibility and mineral accessibility. Results indicated that nyam ngub had an ash content of 13.02±1.14g/g at a moisture content of 89.56±2.43% and dry matter of 12.86±0.30%. The reducing and total sugar content were 0.8±0.02 g/1000mL and 51.42±4.26 g/1000mL respectively yielding a moderate energy supply (67.26±0.72 Kcal/mol) compared to other tubers. The crude fibre, fat and protein were respectively 6.7±0.3 (g/100g), 3.07±0.42 (g/100g) and 6.03±0.15 (g/100g). The Calcium, iron, Zinc and Copper contents were 0.01±0.00 mg/100g, 1.60 g/100g, 0.25±0.04 mg/100g and 2.87±0.00 µg/g respectively while vitamin A after conversion from β- carotene was 1.65±0.77µgRE/g and vitamin C was 5.043±0.54 mg/100g. The albumin, globulin, prolamin, and glutelin fractions were 70.51±2.48, 65.93±1.44, 16.41±3.21 and 18.46±1.35 mgBSA/100g respectively. Iron and zinc were 57.32±0.58% and 51.73±0.23% accessible while protein had the greatest digestibility in the gastric phase (74.63%) compared to 70.15% in the intestines. The essential amino acids quantified in mg/ 100g were Arg (1.39), His (0.61), Leu (2.04), Lys (1.52) Met (0.59), Phe (1.40), and Thr (1.11). Despite the limited protein content and lack of some essential amino acids, the protein of nyam ngub was relatively soluble and available and the micronutrients are accessible.
| Published in | International Journal of Food Science and Biotechnology (Volume 9, Issue 4) |
| DOI | 10.11648/j.ijfsb.20240904.16 |
| Page(s) | 134-147 |
| 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 |
Traditionally Textured Products, Plant-Based Meat Alternative, Proximate and Mineral Composition, Nutritional Quality/Value
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APA Style
Fonmboh, D. J., Noumo, T. N., Ntungwen, F. C., Aba, E. R. (2024). Nutritional Quality of Nyam ngub, Traditionally Textured Product Derived from Wild Orchid Tubers Eaten as Meat in the North West and Western Region of Cameroon. International Journal of Food Science and Biotechnology, 9(4), 134-147. https://doi.org/10.11648/j.ijfsb.20240904.16
ACS Style
Fonmboh, D. J.; Noumo, T. N.; Ntungwen, F. C.; Aba, E. R. Nutritional Quality of Nyam ngub, Traditionally Textured Product Derived from Wild Orchid Tubers Eaten as Meat in the North West and Western Region of Cameroon. Int. J. Food Sci. Biotechnol. 2024, 9(4), 134-147. doi: 10.11648/j.ijfsb.20240904.16
AMA Style
Fonmboh DJ, Noumo TN, Ntungwen FC, Aba ER. Nutritional Quality of Nyam ngub, Traditionally Textured Product Derived from Wild Orchid Tubers Eaten as Meat in the North West and Western Region of Cameroon. Int J Food Sci Biotechnol. 2024;9(4):134-147. doi: 10.11648/j.ijfsb.20240904.16
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Download@article{10.11648/j.ijfsb.20240904.16,
author = {Dobgima John Fonmboh and Thierry Ngangmou Noumo and Fokunang Charles Ntungwen and Ejoh Richard Aba},
title = {Nutritional Quality of Nyam ngub, Traditionally Textured Product Derived from Wild Orchid Tubers Eaten as Meat in the North West and Western Region of Cameroon
},
journal = {International Journal of Food Science and Biotechnology},
volume = {9},
number = {4},
pages = {134-147},
doi = {10.11648/j.ijfsb.20240904.16},
url = {https://doi.org/10.11648/j.ijfsb.20240904.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20240904.16},
abstract = {The knowledge gaps in the nutritional composition and quality of traditionally textured plant-based products eaten as meat is affecting the global acceptance despite the acclaimed health, environmental, ethical, religious, and social benefits. This paper aimed to prepare and evaluate the nutritional quality of Nyam ngub for potential valorization and vulgarization. Standard methods were used to determine the chemical composition and to evaluate the quality of protein. Protein fractions were used to estimate the solubility and individual amino acids were analysed with rapid amino acid analyser. Nutrient bio accessibility was determined firstly by calculation through the phytate: mineral ratio for iron and while the simulated in-vitro gastrointestinal test evaluated the protein digestibility and mineral accessibility. Results indicated that nyam ngub had an ash content of 13.02±1.14g/g at a moisture content of 89.56±2.43% and dry matter of 12.86±0.30%. The reducing and total sugar content were 0.8±0.02 g/1000mL and 51.42±4.26 g/1000mL respectively yielding a moderate energy supply (67.26±0.72 Kcal/mol) compared to other tubers. The crude fibre, fat and protein were respectively 6.7±0.3 (g/100g), 3.07±0.42 (g/100g) and 6.03±0.15 (g/100g). The Calcium, iron, Zinc and Copper contents were 0.01±0.00 mg/100g, 1.60 g/100g, 0.25±0.04 mg/100g and 2.87±0.00 µg/g respectively while vitamin A after conversion from β- carotene was 1.65±0.77µgRE/g and vitamin C was 5.043±0.54 mg/100g. The albumin, globulin, prolamin, and glutelin fractions were 70.51±2.48, 65.93±1.44, 16.41±3.21 and 18.46±1.35 mgBSA/100g respectively. Iron and zinc were 57.32±0.58% and 51.73±0.23% accessible while protein had the greatest digestibility in the gastric phase (74.63%) compared to 70.15% in the intestines. The essential amino acids quantified in mg/ 100g were Arg (1.39), His (0.61), Leu (2.04), Lys (1.52) Met (0.59), Phe (1.40), and Thr (1.11). Despite the limited protein content and lack of some essential amino acids, the protein of nyam ngub was relatively soluble and available and the micronutrients are accessible.},
year = {2024}
}
TY - JOUR T1 - Nutritional Quality of Nyam ngub, Traditionally Textured Product Derived from Wild Orchid Tubers Eaten as Meat in the North West and Western Region of Cameroon AU - Dobgima John Fonmboh AU - Thierry Ngangmou Noumo AU - Fokunang Charles Ntungwen AU - Ejoh Richard Aba Y1 - 2024/12/27 PY - 2024 N1 - https://doi.org/10.11648/j.ijfsb.20240904.16 DO - 10.11648/j.ijfsb.20240904.16 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 134 EP - 147 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20240904.16 AB - The knowledge gaps in the nutritional composition and quality of traditionally textured plant-based products eaten as meat is affecting the global acceptance despite the acclaimed health, environmental, ethical, religious, and social benefits. This paper aimed to prepare and evaluate the nutritional quality of Nyam ngub for potential valorization and vulgarization. Standard methods were used to determine the chemical composition and to evaluate the quality of protein. Protein fractions were used to estimate the solubility and individual amino acids were analysed with rapid amino acid analyser. Nutrient bio accessibility was determined firstly by calculation through the phytate: mineral ratio for iron and while the simulated in-vitro gastrointestinal test evaluated the protein digestibility and mineral accessibility. Results indicated that nyam ngub had an ash content of 13.02±1.14g/g at a moisture content of 89.56±2.43% and dry matter of 12.86±0.30%. The reducing and total sugar content were 0.8±0.02 g/1000mL and 51.42±4.26 g/1000mL respectively yielding a moderate energy supply (67.26±0.72 Kcal/mol) compared to other tubers. The crude fibre, fat and protein were respectively 6.7±0.3 (g/100g), 3.07±0.42 (g/100g) and 6.03±0.15 (g/100g). The Calcium, iron, Zinc and Copper contents were 0.01±0.00 mg/100g, 1.60 g/100g, 0.25±0.04 mg/100g and 2.87±0.00 µg/g respectively while vitamin A after conversion from β- carotene was 1.65±0.77µgRE/g and vitamin C was 5.043±0.54 mg/100g. The albumin, globulin, prolamin, and glutelin fractions were 70.51±2.48, 65.93±1.44, 16.41±3.21 and 18.46±1.35 mgBSA/100g respectively. Iron and zinc were 57.32±0.58% and 51.73±0.23% accessible while protein had the greatest digestibility in the gastric phase (74.63%) compared to 70.15% in the intestines. The essential amino acids quantified in mg/ 100g were Arg (1.39), His (0.61), Leu (2.04), Lys (1.52) Met (0.59), Phe (1.40), and Thr (1.11). Despite the limited protein content and lack of some essential amino acids, the protein of nyam ngub was relatively soluble and available and the micronutrients are accessible. VL - 9 IS - 4 ER -
Department of Nutrition, Food and Bioresource Technology, College of Technology, The University of Bamenda, Bambili, Cameroon
Department of Nutrition, Food and Bioresource Technology, College of Technology, The University of Bamenda, Bambili, Cameroon
Department of Pharmaco-toxicology and Pharmacokinetics, Faculty of Medicine and Biomedical Sciences, University of Yaoundé 1, Yaoundé, Cameroon; Laboratory for Preclinical Animal and Toxicology Research, Faculty of Medicine and Biomedical Sciences, University of Yaoundé 1, Yaoundé, Cameroon
Department of Nutrition, Food and Bioresource Technology, College of Technology, The University of Bamenda, Bambili, Cameroon; National School of Agro-Industrial Science, University of Ngaoundere, Ngaoundere, Cameroon
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