By: Roger PONKA*, Elie FOKOU, Rose LEKE, Martin FOTSO, Jacob SOUOPGUI, Mercy ACHU BIH and Félicité MBIAPO TCHOUANGUEP
Abstract: This study deals with the description of the methods of preparation and determination of the nutritional potential of dishes consumed by Cameroonians living in a rural area, which is a malaria endemic zone, called Ngali II. The dishes consumed are prepared from leguminous seeds, seeds of the Cucurbitaceae family (egusi seeds), green leafy vegetables, tubers, cereals unripe bananas and plantains. The contents in moisture, ash, proteins, lipids, crude fibres and carbohydrates were determined by standard AOAC methods…
Keywords: Dishes; preparation; nutritional potential; malaria.
AJMR 2005, 4(1), 1-6;