A review of composition studies of Cameroon traditional dishes: Macronutrients and minerals

This paper reviews published data that contributes to the knowledge of the ingredients and nutrients of Cameroon traditional dishes. Macronutrient (energy, carbohydrates, protein, total fat, fibre and ash) and mineral (iron, zinc, magnesium, calcium, phosphorus, copper, manganese, potassium, sodium and selenium) data are presented for 117 commonly consumed dishes from three eco-regions. Tables providing an overview of the main ingredients and nutrient values (range of means per 100 g edible portion) are presented. Considerable variability in nutrient values has been reported among dishes. Water contents range from 29.8 to 95.9 g/100 g edible portion while energy values range from 12 to 403 kcal/100 g. Energy yielding-constituents are the major nutrients recorded in published data, followed by iron, zinc and magnesium.

► A review of composition studies of Cameroon traditional dishes is undertaken. ► For the first time a nutrient table is presented for 117 commonly consumed dishes. ► Considerable variations were observed for macronutrient and mineral composition. ► Energy yielding-constituents, iron, zinc and magnesium were the major nutrients recorded.