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 Ejoh1,2, C M Mbofung1,2
- 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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