MICRO-MINERALS AND VITAMIN C PROFILE OF AFRICAN NIGHTSHADE BASED PREPARATIONS CONSUMED IN THE NORTH WEST REGION OF CAMEROON
DOI:
https://doi.org/10.47672/ajfsn.972Keywords:
Ethnic groups, Northwest Region, African nightshade, recipes, micronutrients.Abstract
Purpose: The aim of this study was to investigate local/traditional recipes of African nightshade and to assess the mineral and vitamin contents of these African nightshade-based preparations among selected ethnic groups from the Northwest Region of Cameroon. The ethnic groups under study were Kom, Tikaris, Wum, Moghamo, and Widikum.
Methodology: This study made use of both survey and experimental designs. A four-section structured questionnaire was administered to 600 households of the Northwest Region. Data obtained from the survey were entered into SPSS version 20 and analysed to obtain 25 local/traditional African nightshade recipes from the region. Basifhei is the most consumed African nightshade dish by the Kom people; Mbas a sekoyn and Mbas a mtsong mbi for the Wum people; Mbeup Cerie for the Widikum people while the Moghamos and the Tikaris consume African nightshade prepared in over 15 different ways.
Findings: The mineral analysis for the 25 recipes showed that iron ranged from 0.14mg/100g DW to 24.75mg/100g DW, Zinc 1.71mg/100g DW to 7.56mg/100g DW and copper 5.72mg/100gDW to 26.28mg/100gDW. The vitamin C contents of the 25 recipes ranged from 0.039g/100g DW to 1.84g/100g DW. The results of the study revealed that African nightshade recipes from the Northwest Region of Cameroon are good sources of important nutrients such as the minerals (Iron, zinc, and copper) and vitamins especially vitamin C; with the most popular recipe over the Region being All–in–one–pot African nightshade. The high contents of vitamins and minerals make these recipes valuable dietary sources of micronutrients, especially for people with malnutrition illnesses.
Recommendation: The study recommends that African night shade cooked by boiling, addition of tomatoes, onions, egusi and frying are good sources of vitamins and minerals and should be adopted in households to alleviate micronutrient deficiencies thus African nightshade should be integrated in the Cameroon food systems to alleviate micronutrient deficiencies. However, the quantities of palm oil should be used in moderation.
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