Nutritional survey, staple foods composition and the uses of savoury condiments in Douala, Cameroon

Malnutrition and micronutrients deficiencies are serious public health problems in Cameroon as in other developing countries. Proteins, lipids, crude fibres and carbohydrates content of 15 recipes selected after a survey of 500 families were determined. Total contents ranged between 9.25 ± 0.53 and 16.86 ± 8.85 g/100 g DW for proteins, 10.64 ± 0.9 to 35.72 ± 8.56 g/100 g DW for lipids, 5.57 ± 2.14 to 38.8 ± 1.82 g/100 g for crude fibres and 24.11 ± 9.21 to 62.05 ± 3.02 g/100 g DW for carbohydrates. Glutamate contents of seven flavour enhancers ranged from 2.83% in Honig poulet to 13.87 % (W/W) in Maggi cube. More than 74% of the surveyed subjects regularly used cube-type savory condiments and 26% of the subjects used monosodium L-glutamate (MSG). MSG use was widespread in spite of a national ban on MSG use and importation, indicating high amounts of illegally imported MSG

Mineral content in some Cameroonian household foods eaten in Douala

Malnutrition and micronutrient deficiencies associated to emerging chronically diseases are serious public health in Cameroon. The main roots are poverty, and poor knowledge on food composition based on optimal uses of available foods to maintain nutrition security. Sixteen recipes more frequently consumed selected after nutritional survey were cooked in triplicate and their minerals (Ca, Mg, K, P, Zn, Cu, Mn, Fe) content were analysed. Dry weights varied from 11.07 ± 2.58 to 27.87 ± 4.29% fresh matter. Calcium, phosphorus, magnesium and potassium contents expressed in mg/100 g ranged from32 ± 0.1 to 878.33 ± 128.77, 48.67 ± 3.5 to 616.33 ± 150.0, 22 ± 3 to 142 ± 5, and 197 ± 34 to 1346.33 ±137.41, respectively. Their zinc, copper, manganese and iron contents were between 0.49 ± 0.06 and 12.08 ± 0.83 mg/100 g, 0.12 ± 0.001 and 0.33 ± 0.02 mg/100 g, 0.05 ± 0.001 and 0.80 ± 0.001, and 1.42 ± 0.55 and 6.61 ± 2.25 mg/100 g, respectively. The recipes could adequately contribute to dietary minerals intake in most of the recipes. However majority these dishes based on cereals, tubers and legumes but poor in animal products can lead to micronutrient because of the presence of antinutritional factors that reduce minerals bioavailability