TY  - JOUR
T1  - Protein, Carbohydrate, Fat and Energy Content of “Ready-to-Eat Foods” in Cameroonian Sahel’s Region
AU - , Germaine Yadang AU - , Jean-Bosco Tchatchueng AU - , Clerge Tchiegang 
JO  - Journal of Food Technology
VL  - 7
IS  - 1
SP  - 1
EP  - 4
PY  - 2009
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2009.1.4
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2009.1.4
KW  - Antibacterial activity
KW  -nutritional composition
KW  -indigenous mashrooms
KW  -Lake Victoria Basin
AB  - Eight sauces (<I>Adansonia digitata</I>, <I>Hibiscus sabdariffa</I>, <I>Balanites aegyptiaca</I>, <I>Solanum nigrum</I>, <I>Hibiscus esculentus</I>, <I>Ceratotheca sesamoïdes</I>, <I>Corchorus olithorus</I> and <I>Cumumis melo</I>) and 6 “couscous” (obtained from flour of the following cereals: <I>Oryza sativa</I>, <I>Panicum laetum</I>, <I>Zea mays</I>, <I>Pennicetum typoïdes</I>, <I>Sorghum bicolor</I> (red variety), <I>Sorghum bicolor </I>(yellow variety) widely consumed in the Cameroonian sahel’s regions were analysed for their contents of proteins, fats, carbohydrates and minerals by appropriated methods. Four sauces: <I>Corchorus olithorus</I> (37.73%), <I>Balanites aegyptiaca</I> (34.54%), <I>Cumumis melo</I> (34.05%), <I>Hibiscus esculentus</I> (31.17%) and 5 couscous; <I> Sorghum  bicolor</I> (yellow) (43.83%), <I>Pennicetum typoïdes</I> (37.70%), <I>Zea mays</I> (38.15%), <I>Panicum laetum</I> (35.85%), <I>Sorghum bicolor</I> (red) (30.22%), were found to be protein-rich with a content up to 30% DM basis. Fat content in all the foods was negligible depending on their preparation methods and ingredients. The nutrient database generated hitherto enables nutritionists to formulate different diets to meet the needs of the consumer while suggesting that some of these foods are nutritionally good.
ER  -