[ Les Produits Dérivés du Cacao et des Cafés: une Alternative pour Assurer la Sécurité Alimentaire en Zones Rurales au Cameroun ]
Volume 13, Issue 4, December 2015, Pages 910–920
O.W. Fochivé Fewou1, M. Mbono Samba Magali2, P. Bongse Kari Andoseh3, and Pauline MOUNJOUENPOU4
1 Institut Universitaire de Technologie de Ngaoundéré, BP 455 Ngaoundéré, Cameroun
2 Faculté des Sciences, Université de Douala, B.P. 2701 Douala, Cameroun
3 Institut de Recherche Agricole pour le Développement (IRAD), BP 2067, Yaoundé, Cameroun
4 Institut de Recherche Agricole pour le Développement (IRAD), BP 2067, Yaoundé, Cameroon
Original language: French
Copyright © 2015 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.
The FAO statistics shows an important level of food insecurity and malnutrition in Cameroon rural zones, women and children being the most affected. To contribute to the auto-sufficiency of the rural population, several products derived from cocoa and coffee, like porridge made on cocoa, groundnuts and maize (AMACA porridge), soy-chocolate drink and yoghurt flavour with coffee had been developed and nutritionally characterized. Several formulations had been set up and the test of preference had permitted to define the best formulations. The nutritional analysis of the innovative products shows that soy-chocolate drink is an important source of proteins (3.6g/100g) and lipids (12.3g/100g). Its protein concentration is identical to that of milk. As soy-chocolate drink, the yoghurt flavor with coffee is an important source of protein, potassium and calcium; the concentrations are respectively equal to 3.9 g, 213mg and 136mg. The AMACA porridge is an important energetic diet, with an energetic value of 211Kcal/100ml which is much more superior to the minimal density recommended for pap (84 Kcal/100ml). It is equally an important source of proteins (12g) and lipids (15g), also of micro elements. The study of the acceptability of this innovative products on about 50 households in two pilot villages, demonstrate that the AMACA porridge is the most adapt diet, with an average consumption frequency of 27 times during 180 days. The principal constraints to the adoption of these innovations by households are the availability of raw materials, adapted transformation and conservation equipment.
Author Keywords: cocoa and coffee derived products, formulation, nutritional value, adoption.
Volume 13, Issue 4, December 2015, Pages 910–920
O.W. Fochivé Fewou1, M. Mbono Samba Magali2, P. Bongse Kari Andoseh3, and Pauline MOUNJOUENPOU4
1 Institut Universitaire de Technologie de Ngaoundéré, BP 455 Ngaoundéré, Cameroun
2 Faculté des Sciences, Université de Douala, B.P. 2701 Douala, Cameroun
3 Institut de Recherche Agricole pour le Développement (IRAD), BP 2067, Yaoundé, Cameroun
4 Institut de Recherche Agricole pour le Développement (IRAD), BP 2067, Yaoundé, Cameroon
Original language: French
Copyright © 2015 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
The FAO statistics shows an important level of food insecurity and malnutrition in Cameroon rural zones, women and children being the most affected. To contribute to the auto-sufficiency of the rural population, several products derived from cocoa and coffee, like porridge made on cocoa, groundnuts and maize (AMACA porridge), soy-chocolate drink and yoghurt flavour with coffee had been developed and nutritionally characterized. Several formulations had been set up and the test of preference had permitted to define the best formulations. The nutritional analysis of the innovative products shows that soy-chocolate drink is an important source of proteins (3.6g/100g) and lipids (12.3g/100g). Its protein concentration is identical to that of milk. As soy-chocolate drink, the yoghurt flavor with coffee is an important source of protein, potassium and calcium; the concentrations are respectively equal to 3.9 g, 213mg and 136mg. The AMACA porridge is an important energetic diet, with an energetic value of 211Kcal/100ml which is much more superior to the minimal density recommended for pap (84 Kcal/100ml). It is equally an important source of proteins (12g) and lipids (15g), also of micro elements. The study of the acceptability of this innovative products on about 50 households in two pilot villages, demonstrate that the AMACA porridge is the most adapt diet, with an average consumption frequency of 27 times during 180 days. The principal constraints to the adoption of these innovations by households are the availability of raw materials, adapted transformation and conservation equipment.
Author Keywords: cocoa and coffee derived products, formulation, nutritional value, adoption.
Abstract: (french)
Les statistiques de la FAO relèvent un niveau important d'insécurité alimentaire et de malnutrition en zone rurale camerounaise, les femmes et les enfants étant les plus touchés.
C'est dans l'optique de contribuer à l'autosuffisance alimentaire des populations rurales qu'un certain nombre de produits dérivés de cacao et de café, en l'occurrence la bouillie à base de cacao, arachide et maïs (bouillie AMACA), la boisson chocolaté au soja et le yaourt aromatisé au café ont été mis au point et caractériser nutritionnellement. Plusieurs formulations ont été testées et le test de préférence a permis de retenir les meilleures formulations. L'analyse nutritionnelle des produits innovants a permis de montrer que la boisson chocolatée au soja constitue une source importante de protéines (3.6g/100g) et de lipides (12.3g/100g). Le yaourt aromatisé au café est une source importante de protéine et d'oligo-éléments (potassium et calcium) ; les teneurs sont respectivement égales à 3.9g, 213mg et 136mg. La bouillie AMACA est un aliment très riche, avec une valeur énergétique de 211 Kcal/100mL qui est bien supérieure à la densité minimale recommandée pour une bouillie (84 Kcal/100g). Elle est également une source importante de protéines (12g) de lipides (15g) et de micro-éléments. L'étude de l'acceptabilité de ces produits innovants a été faite auprès de 100 ménages dans 2 villages pilotes. Les résultats ont montré que la bouillie AMACA est l'aliment le plus intégré dans l'alimentation par les ménages avec une fréquence moyenne de consommation de 27 fois pendant 180 jrs. Les principales contraintes à l'adoption de ces innovations par les ménages sont la disponibilité en matière première et les équipements de transformation et de conservation appropriés.
Author Keywords: Produits dérivés du cacao et des cafés, mise au point, valeur nutritionnelle, adoption.
How to Cite this Article
O.W. Fochivé Fewou, M. Mbono Samba Magali, P. Bongse Kari Andoseh, and Pauline MOUNJOUENPOU, “Cocoa and Coffee Derived Products: an Alternative to Ensure Food Security in Rural Zones in Cameroon,” International Journal of Innovation and Applied Studies, vol. 13, no. 4, pp. 910–920, December 2015.
