Amino acids, major carotenoids and vitamin A activity of some traditional sauces consumed in the Far North Region of Cameroon

• Composition of some traditional sauces of Far North Region of Cameroon was studied.
• Amino acids, carotenoids, vitamin A activity were determined in 22 sauces.
• Most of the sauces were a good source of amino acids.
• Most of the sauces present a good equilibrium between amino acids.
• Carotenoids, vitamin A activity present only in small quantities in all sauces.

The aim of this study was to determine the amino acids major carotenoids and vitamin A activity in the 22 most frequently consumed traditional sauces in the Far North Region of Cameroon. Results showed that the most abundant amino acids in all sauces were glumatic acid (119–192 mg/g protein), aspartic acid (61.3–132 mg/g protein), leucine (34.5–99.2 mg/g protein) and phenylalanine (22.1–64.3 mg/g protein). High levels of amino acids were found in Gouboudou. Essential amino acids in most of the sauces represented up to 33% of total amino acids, indicating a good equilibrium between amino acids. Essential amino acids in most of these sauces met the recommended children requirement of the FAO/WHO/UNU for children 1–2 years old, except methionine and cysteine. Methionine + cysteine and lysine were the limiting amino acids in these sauces. Carotenoids and vitamin A activity (0.02–0.15 mg retinol activity equivalents/100 g dry weight) were present only in small quantities in all sauces when compared with other African sauces.