The Effect of Culinary Techniques on The Composition (Lipid, Sodium, Fibers) of Different Prepared Dishes from Bombax Costatum, Cerathotheca sesamoïdes, Cassia Tora and sorghum in The Sudano-Sahel (Region of Cameroon)

Volume 4 - Issue 1

M Dangwe¹*, R A Ejoh^1,2, C M Mbofung^1,2

• ¹Laboratory of Biophysics, Food Biochemistry and Nutrition, ENSAI, University of Ngaoundere
• ²University of Bamenda, Bambili

Received: May 10, 2021   Published: May 18, 2021

*Corresponding author: M Dangwe, Laboratory of Biophysics, Food Biochemistry and Nutrition, ENSAI, University of Ngaoundere, Cameroon

DOI: 10.32474/SJFN.2021.04.000176

 

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Abstract

Chronic diseases are now the leading causes of mortality worldwide and represent 80% of death cases in developing countries [1]. The prevalence of chronic diseases related to diet is increasing generally in the world and particularly in Cameroon. Nowadays, many compositions of diet are changing due to urbanization. This work aims to determine the effect of culinary techniques on the chemical composition (lipid, sodium, fibers) of dishes with Bombax costatum, Cerathotheca sesamoïdes, Cassia tora and, sorghum in Sudano-Sahelian region of Cameroon. As part of the food consumed in the different families that constitute the sampling population, lipid content was found to be higher in stews of modern cooking techniques than in the old traditional cooking techniques. According to the Student test (P<0.05) stews cooked using the modern cooking techniques showed a significant difference to those cooked using the old traditional cooking techniques. The levels of lipid content in general increase for stews prepared using the modern method than in the old traditional method of cooking. For example, the lipid content in Cerathotheca sesamoïdes increases by 45±1. The content of crude fiber decreases from the old traditional method of cooking to that of the modern method of cooking. For example, Cerathotheca sesamoïdes ranges from 3.10 ± 0.6 to 1.60 ± 0.1 from the old to modern techniques. In general, the student test shows that the fiber content of stews with the old traditional method of cooking is greater than those of the modern method of cooking. In terms of minerals, there is an increase in sodium content from old to modern cooking methods in all the prepared stew that is 6522±156 to 7041±36 for Cerathotheca sesamoïdes. Also, new cooking methods are 114.42% times the sodium content of old cooking methods and the energy values of stew depend on the new culinary techniques, which can be higher compared to those of old culinary techniques.

Keywords:Chronic Diseases; Urbanization; Traditional Culinary Technique; Modern Culinary Technique

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