A study was carried out to determine the optimum effect of infusion temperature, time, and water volume on chemical composition of Khaya tea. Four grammes of Khaya tea was infused in incubators at different temperatures, for different times, and water volume. And treatments for infusion water volume consisted of control 100, 150 and 200 ml at different incubator temperature (45, 70, 95

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.