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Correspondence to Author: Ulrich Landry Kamdem Bemmo^1,2*, Jean Marcel Bindzi¹, Chancel Hector Kenfack Momo³, Wilfred Damndja Ngaha⁴, Agnes Mbaissoubo Massaba¹, Stephano Tene Tambo², François Ngoufack Zambou².  

¹Department of Life Science, Higher Teacher Training College, University of Bertoua, P. O Box 416 Bertoua, Cameroon.
²Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, University of Dschang, P.O. Box 67, Dschang, Cameroon.
³Department of Nutrition, Food and Bioresource Technology. College of Technology, University of Bamenda, PO Box 39 Bambili, Bamenda, Cameroon.
⁴Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, University of Ngaoundere, Cameroon

DOI: 10.52338/jonsfr.2025.4407

Abstract:

This work aimed to assess the nutritional value an antioxidant content of two traditional foods (Koko and Mbol) from the Eastern Region of Cameroon (ERC) to provide additional data that can be used to improve the nutritional status of the inhabitants of this region. A survey on traditional food cooked and consumed was conducted among 120 households in the cities of Bertoua, Yokadouma, and Gari-Gombo using a participatory approach. Following these surveys, samples of food (Koko and Mbol) were collected, and their physicochemical and nutritional characteristics were evaluated. The macronutrient and micronutrient contents, as well as the antinutrient and antioxidant contents, were determined. The survey revealed that the ERC has a great diversity of traditional recipes, among which Koko and Mbol prepared with Beilschmiedia anacardioides and Gnetum africanum, respectively, are the most consumed. Physicochemical analysis revealed that the dry weight (DW) was 35.20 g/100 × g for Koko and 15.20 g/100 × g for Mbol. The ash content was 5.98 for Koko and 7.45 g/100 × g for Mbol, the pH was 6.25 for Koko and 5.35 for Mbol, and the soluble solid content (SSC) was 54.70 for Koko and 23.20 g/l for Mbol. The iron content ranged from 81.19-423.68 mg/100 g DW, and the zinc content ranged from 10.03-22.81 mg/100 g DW for Koko and Mbol. The total titratable acidity (TTA) is between 2.47 for koko and 4.98 meq/100 g DW for Mbol. It appears from this study that Koko and Mbol are more beneficial in terms of nutritional intake for consumers, and they should be further encouraged in the ERC in particular and in Cameroon in general to increase the food needs of the population and to correct some problems of malnutrition.

Citation:

Ulrich Landry Kamdem Bemmo, An Insight Into The Two Most Consumed Traditional Foods From The Eastern Region Of Cameroon: Assessment Of The Nutritional Composition And Antioxidant Content. Journal of Nutrition and Food Science Research 2025.