Volume 7, Issue 3, August 2014, Pages 1129–1136
SALIOU MAWOUMA1, ROGER PONKA2, and Carl Moses F. Mbofung3
1 Department of Food Science and Nutrition, The University of Ngaoundere, National School of Agro-industrial Sciences, PO BOX 455, Ngaoundere, Cameroon
2 Department of Agriculture, Livestock and By-Products, The University of Maroua, The Higher Institute of The Sahel, PO BOX 46, Maroua, Cameroon
3 Department of Food Science and Nutrition, The University of Ngaoundere, National School of Agro-industrial Sciences, PO BOX 455, Ngaoundere, Cameroon
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Micronutrients deficiencies are of great concern in the far north Region of Cameroon and can be fought through the promotion of local food resources. Among them are Moringa oleifera leaves which are rich in proteins of good quality, vitamin A, vitamin C, iron and zinc. Our study aims to determine the nutrient composition of local traditional sauces involving Moringa leaves. This was done through the identification of the various recipes, their implementation and the processing of samples prior to biochemical analyses. The contents in moisture, ash, proteins, lipids were determined by standard AOAC methods. Iron and zinc contents were determined by atomic absorption spectrophotometry and vitamin C, phenols and phytate by spectrophotometric methods. The results show pH levels ranging from 7.25 to 8.63, lipid contents varying from 39.00 to 58.30 g/100g DM and proteins content varying from 13.25 to 29.48 g/100g DM. Iron and zinc levels were also important, ranging respectively from 5.86 to 25.47 mg/100g of DM and 0.37 to 3.30 mg/100g of DM. The vitamin C has not been detected in the sauces and the levels of total phenols and phytates were very low (less than 1g/100g of DM). Although the traditional Moringa sauces studied are good sources of nutrients like proteins, iron and zinc, their high pH levels and cooking method that destroy all the vitamin C might compromise the bioavailability of these minerals.
Author Keywords: Moringa oleifera, traditional recipes, nutrients, antinutrients.
SALIOU MAWOUMA1, ROGER PONKA2, and Carl Moses F. Mbofung3
1 Department of Food Science and Nutrition, The University of Ngaoundere, National School of Agro-industrial Sciences, PO BOX 455, Ngaoundere, Cameroon
2 Department of Agriculture, Livestock and By-Products, The University of Maroua, The Higher Institute of The Sahel, PO BOX 46, Maroua, Cameroon
3 Department of Food Science and Nutrition, The University of Ngaoundere, National School of Agro-industrial Sciences, PO BOX 455, Ngaoundere, Cameroon
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Micronutrients deficiencies are of great concern in the far north Region of Cameroon and can be fought through the promotion of local food resources. Among them are Moringa oleifera leaves which are rich in proteins of good quality, vitamin A, vitamin C, iron and zinc. Our study aims to determine the nutrient composition of local traditional sauces involving Moringa leaves. This was done through the identification of the various recipes, their implementation and the processing of samples prior to biochemical analyses. The contents in moisture, ash, proteins, lipids were determined by standard AOAC methods. Iron and zinc contents were determined by atomic absorption spectrophotometry and vitamin C, phenols and phytate by spectrophotometric methods. The results show pH levels ranging from 7.25 to 8.63, lipid contents varying from 39.00 to 58.30 g/100g DM and proteins content varying from 13.25 to 29.48 g/100g DM. Iron and zinc levels were also important, ranging respectively from 5.86 to 25.47 mg/100g of DM and 0.37 to 3.30 mg/100g of DM. The vitamin C has not been detected in the sauces and the levels of total phenols and phytates were very low (less than 1g/100g of DM). Although the traditional Moringa sauces studied are good sources of nutrients like proteins, iron and zinc, their high pH levels and cooking method that destroy all the vitamin C might compromise the bioavailability of these minerals.
Author Keywords: Moringa oleifera, traditional recipes, nutrients, antinutrients.
How to Cite this Article
SALIOU MAWOUMA, ROGER PONKA, and Carl Moses F. Mbofung, “COMPOSITION OF 13 DIFFERENT TRADITIONAL SAUCES PREPARED FROM MORINGA OLIFERA LEAVES IN THE FAR-NORTH REGION OF CAMEROON,” International Journal of Innovation and Applied Studies, vol. 7, no. 3, pp. 1129–1136, August 2014.
