Recipes, proximate and mineral compositions of some traditional sauces consumed in the Far North Region of Cameroon

Protein and mineral deficiencies are serious public health problems in Cameroon. There is need to explore possible source of protein and mineral, to help the country overcome malnutrition. In the structure of Cameroon meal, the sauce is the part intended to bring more proteins and minerals to the consumer. The aim of the current study was to write down the recipes and to determine the proximate and mineral compositions of some traditional sauces consumed in the Far North Region of Cameroon. A survey of the cooking methods of the various dishes was conducted in the 6 major cities of this region (Maroua, Kousseri, Kaélé, Mokolo, Yagoua and Mora). The proximate composition (moisture, ash and protein) was determined by standard AOAC methods and minerals (calcium, magnesium, sodium, potassium, iron, zinc, copper and manganese) by atomic absorption spectrophotometry. The traditional sauces commonly consumed in the Far North Region of Cameroon were prepared from the fruit of okra, different cultivated vegetables or wild vegetables from the trees or shrubs. The results of analyse are expressed in g/ 100 g fresh weight (fw) for moisture, g /100 g dry weight (dw) for ash, protein and mg /100 g dry weight for mineral. Concentration ranges were: moisture, 62.04-86.42; ash, 7.60-20.90; protein, 8.37- 28.40; calcium, 342.66-985.83; magnesium, 73.28-260.67; sodium, 1451.69-5542.89; potassium, 494.55-2809.95; iron, 6.50-19.91; zinc, 0.71-9.35; copper, 0.27-1.77 and manganese, 1.60 - 6.95. These data are important for the nutritional advice in the Far North Region of Cameroon.