Recipes and Proximate Composition of Some Traditional African Nightshade Dishes Consumed in the North West Region of Cameroon
DOI:
https://doi.org/10.47941/jfs.1198Keywords:
Recipes, African nightshade dishes, proximate composition, North west, CameroonAbstract
Purpose: The objective of this study was to describe the methods of preparation of African nightshade (Solanum scabrum) and to determine the proximate composition of the African nightshade dishes consumed by Cameroonians living in Boyo, Momo, Mezam and Menchum divisions of the North West Region.
Methodology: The African nightshade used in the preparation of all the 25 recipes was purchased from the same farmer at kedjom ketingoh in Mezam division and the dishes were prepared at the laboratory of the College of Technonolgy – University of Bamenda (COLTECH-UBa).The 25 African nightshade dishes were then transferred to the Nutrition Centre for Research (CRAN) of the Ministry of Scientific Research and Innovation Cameroon for proximate composition determination. The contents in dry matter, ash, crude proteins, total lipids, crude fibres and total sugars were determined by standard AOAC methods.
Findings: The African nightshade dishes consumed are prepared from leguminous seeds : (egusi seeds and groundnut seeds), fluted pumpkin seeds, tomatoes, Irish potatoes and palm oil. The results obtained are expressed in percentage DW for ash, dry matter, proteins, lipids, crude fibres and Total sugars. The dry matter content ranges from (90.130g/100gDW to 95.626g/100gDW); ash content (9.301g/100g to 18.548g/100g), crude protein (16.7g/100g DW to 22.8g/100g DW), total lipid (7.50g/100g DW to 54.49g/100g DW), crude fibre (6.70g/100g to 20.10g/100g), Total sugars (0.64g/100g to 9.14g/100g). This study also reveals that a higher consumption of dishes made from leguminous seeds: egusi seeds, and groundnuts seeds such as “Scrubbed nightshade leaves boiled in egusi”, “Seasoned Mbas a sekoyn”, “Seasoned Mbas a mtsong mbi” and “English style with groundnuts” and low consumption of their complements will lead to a good nutritional balance. The study further reveals that the African nightshade dishes are good sources of proteins, crude fibres and poor sources of Carbohydrates.
Unique Contribution to Theory, Policy and Practice: This study provided information on: the nutrient composition of African nightshade dishes consumed in the North West Region of Cameroon; nutritional data of this species of vegetable that will be useful for nutrition education as a means to improve the nutritional status of the population and also made available documented food composition database for reference by consumers, dieticians and researchers.
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