1. Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.)
- Author
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Eric Beaucher, Michel Piot, Elie Fokou, Sylvia Tabot Tambe, Roger Ponka, Frédéric Gaucheron, Armand Abdou Bouba, Joëlle Léonil, Department of Agriculture, Livestock and Derivated Products, The Higher Institute of the Sahel, University of Maroua (UMa), Department of Biochemistry, Faculty of Science, University of Yaounde´ I, Université de Yaoundé, Department of Earth and Life Sciences, The Higher Teachers Training College, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Université de Yaoundé I, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
allegation nutritionnelle ,030309 nutrition & dietetics ,Potassium ,Sodium ,alimentation traditionnelle ,chemistry.chemical_element ,Zinc ,human health ,03 medical and health sciences ,0404 agricultural biotechnology ,Dry weight ,cameroun ,Botany ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food science ,2. Zero hunger ,chemistry.chemical_classification ,0303 health sciences ,biology ,afrique ,Food composition data ,04 agricultural and veterinary sciences ,santé humaine ,Proximate ,biology.organism_classification ,040401 food science ,Amino acid ,acide aminé ,chemistry ,protéine ,protéine minérale ,curcubitaceae ,protein ,composition alimentaire ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Cucurbita maxima ,potiron ,amino acid ,Food Science - Abstract
The aim of this study was to investigate the protein, mineral and amino acid content of some traditional dishes of the Far-North region of Cameroon prepared from pumpkin. Samples were collected after a survey of the cooking methods of the various dishes in 60 households that accepted to take part in the study in Maroua city. Proximate contents (moisture, ash and protein) were determined by standard Association of Official Analytical Chemists (AOAC) methods. Mineral contents: calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), iron (Fe), copper (Cu), zinc (Zn), and manganese (Mn) were determined by atomic absorption spectrophotometry, phosphorous (P) by colorimetry. Amino acids were determined by ion-exchange chromatography. Results revealed that proximate composition expressed in g/100 g wet weight basis ranged between 70.4–84.8 (moisture), 0.3–1.3 (ash) and 2.2–5.1 (protein); mineral contents expressed in mg/100 g dry weight ranged between 60.3–150.5 (Ca), 80.4–131.9 (Mg), 231.3–361.0 (P), 3.0–16.9 (Na), 1290.0–2753.0 (K), 4.3–8.5 (Fe), 0.7–2.0 (Zn), 0.2–0.3 (Cu), and 0.7–1.6 (Mn). Total amino acid contents ranged between 138.2–278.8 mg/g protein for essential amino acids, and 455.8–500.6 mg/g protein for non-essential amino acids. In general, when peanut and cowpea were added to the preparation, the protein, mineral and amino acid contents were significantly increased.
- Published
- 2015