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Journal of Food Technology
Year: 2009  |  Volume: 7  |  Issue: 1  |  Page No.: 1 - 4

Protein, Carbohydrate, Fat and Energy Content of “Ready-to-Eat Foods” in Cameroonian Sahel’s Region

Germaine Yadang, Jean-Bosco Tchatchueng and Clerge Tchiegang    

Abstract: Eight sauces (Adansonia digitata, Hibiscus sabdariffa, Balanites aegyptiaca, Solanum nigrum, Hibiscus esculentus, Ceratotheca sesamoïdes, Corchorus olithorus and Cumumis melo) and 6 “couscous” (obtained from flour of the following cereals: Oryza sativa, Panicum laetum, Zea mays, Pennicetum typoïdes, Sorghum bicolor (red variety), Sorghum bicolor (yellow variety) widely consumed in the Cameroonian sahel’s regions were analysed for their contents of proteins, fats, carbohydrates and minerals by appropriated methods. Four sauces: Corchorus olithorus (37.73%), Balanites aegyptiaca (34.54%), Cumumis melo (34.05%), Hibiscus esculentus (31.17%) and 5 couscous; Sorghum bicolor (yellow) (43.83%), Pennicetum typoïdes (37.70%), Zea mays (38.15%), Panicum laetum (35.85%), Sorghum bicolor (red) (30.22%), were found to be protein-rich with a content up to 30% DM basis. Fat content in all the foods was negligible depending on their preparation methods and ingredients. The nutrient database generated hitherto enables nutritionists to formulate different diets to meet the needs of the consumer while suggesting that some of these foods are nutritionally good.

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