Nutritional properties of “Bush Meals” - Pelagia Research Library

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Djoulde Daman Roger et al Adv. Appl. Sci. Res., 2012, 3(3):1482-1493 _____________________________________________________________________________ Varanus, meat, offal, salted, smoke 16±6 5±1 10.4±1. 68.6±9.5 0.0±0.0 0.0±0.0 3.1±0.6 8.2±0.9 7.2±1.7 1.3±0.8 14.3±1.9 2.9±1.7 wild pig, smoked cooked in maize oil, salt, onion, and hot pepper 20±7 3.8±0.9 12.8±2.4 63.1±11.0 0.0±0.0 0.3±0.0 1.9±0.1 0.9±0.0 4.6±0.4 1.7±0.0 19.5±0.7 5.1±0.5 VEGETABLES-FRUITS-SEED AND THEIR PRODUCTS Adansonia, fresh leaves, cooked 80±10 5.8±0.5 0.2±0.0 2.8±0.8 3.1±0.4 8.1±1.0 4.1±0.8 3.4±0.9 5.6±0.7 2.4±0.6 17.1±5.7 18.1±4.3 Adansonia, fruit, raw 44.6±11 3.8±0.3 0.3±0.0 1.1±0.3 6.2±0.3 44.0±11.3 2.1±0.9 1.2±0.7 1.3±0.3 2.1±0.7 0.1±0.0 5.1±0.6 African hackberry, fruits, dry, raw 10.5±2 4.2±0.7 0.1±0.0 1.7±0.8 3.2±0.5 80.3±12.2 1.5±0.5 1.8±0.8 0.3±0.0 5.1±1.6 20.1±4.6 0.1±0.0 Amarante cook in groundnuts butter, meat and spices 75.5±12.1 3.5±0.8 12±2 4.9±1.1 1.0±0.0 3.1±1.3 3.5±0.5 2.2±0.1 3.4±0.2 1.4±0.5 10.4±1.2 8.5±1.8 Anacardium, cashewnut, roasted 10.5±2.1 7.2±1.7 5±1 10.5±1.9 6.5±0.2 60.30±1.0 1.7±0.1 1.5±0.3 0.6±0.1 4.8±0.9 18.1±3.1 0.4±0.0 Anacardium, ripe apple (fruit) raw 33.5±11.1 8.2±1.0 6±1 11.5±1.7 2.7±0.4 38.09±8.9 1.9±0.6 1.2±0.5 1.7±0.7 2.2±0.6 3.2±0.4 1.3±0.1 Balanites cook in groundnuts butter, meat and spices 80±12 2.7±0.4 9.9±1.1 3.8±1.0 1.4±0.3 2.2±0.9 2.3±0.6 1.0±0.4 4.3±0.6 4.1±0.1 9.1±0.6 6.1±0.4 Balanites, ripe fruits, raw 35±11 9.2±1.5 5.2±1.1 15.2±1.9 5.2±0.5 30.2±9.1 2.5±10.2 1.3±0.0 2.1±0.7 1.9±0.6 2.9±0.3 1.1±0.1 Basilic, cook in cow milk butter and, spice 70.1±12.1 2.1±0.7 17±3 4.1±1.7 2.5±0.4 4.2±1.0 3.1±0.6 1.7±0.4 7.2±0.6 1.1±0.5 17.8±0.9 5.1±0.6 Black Plum, ripe fruit, raw, fresh 40±11 7.3±1.6 4.5±1.1 2.5±0.8 5.6±0.0 40.1±11.2 2.0±0.5 1.1±0.0 1.1±0.1 1.0±0.0 2.5±0.8 3.1±0.5 Boko cook in groundnuts butter, meat and spices 78±10 2.6±0.8 10±2 5±1 1.4±0.2 3.0±1.0 1.8±0.9 1.2±0.0 3.2±0.5 2.1±0.7 5.1±1.5 7.2±1.4 Bombax, flour, dried, pounded 10.7±2.1 7.3±1.5 0.6±0.0 22.6±8.6 1.2±0.0 40.0±10.1 1.9±0.5 0.9±0.1 1.6±0.0 2.0±0.5 0.1±0.0 5.2±0.8 Bombax, leaves, dried, pounded 65±12 4.1±1.0 1.3±0.0 1.9±0.8 2.2±0.3 7.9±2.1 4.2±0.4 2.8±0.6 4.7±0.6 1.7±0.5 12.1±2.1 8.9±0.1 Casse fétide, cook in groundnuts butter, meat and spices 80±11 1.7±0.1 7.5±1.5 4.2±1.3 1.5±0.3 5.1±1.3 2.4±1.0 1.4±0.8 4.3±0.6 4.1±0.4 9.1±0.6 6.1±0.4 Coratotheca leaves cook with wild mushrooms, meat (fish or 82.5±9.8 10±2 0.6±0.0 4.5±1.7 0.2±0.0 2.2±0.9 2.2±0.9 3.1±0.8 1.8±0.3 1.8±0.1 1.7±0.1 1.1±0.0 shrimp) added, and spices Dattes ripe fruit, raw, fresh 59.5±8.5 1.2±0.6 0.5±0.0 1.9±0.6 2.5±0.3 34.4±10.8 1.9±0.5 0.9±0.0 0.7±0.5 1.9±0.6 0.7±0.3 0.1±0.0 Dattes, ripe fruit, raw, dry 15±2 2.3±0.4 0.4±0.0 1.9±0.7 4.1±0.7 76.3±12.2 2.1±0.8 1.1±0.0 1.3±0.1 2.1±0.6 1.4±0.9 1.3±0.3 Gombo leaves cook in solanum butter, meat (fish or shrimp)added, and spices 85±9 1.9±0.7 7.8±1.2 3.2±0.9 2.0±0.0 0.1±0.0 1.8±0.0 1.5±0.8 3.2±0.4 2.2±0.3 7.2±0.8 5.3±0.9 Gouboudo cook in groundnuts butter, meat and spices 78.9±8.9 2.1±0.9 9.2±1.8 6.7±1.1 1.1±0.5 2.1±0.8 2.8±0.1 1.5±0.2 3.8±0.6 1.3±0.9 5.1±0.8 8.1±1.0 Gouboudo cook in solanum butter, meat (fish or shrimp)added, and spices 71.4±4.6 3.4±0.6 10±1 12.8±5.3 2.1±0.0 0.3±0.0 1.3±0.6 0.5±0.0 4.3±0.9 5.1±1.2 10.1±1.1 1.4±0.9 Grande morelle cook in groundnuts butter, meat and spices 79.6±10.3 2.5±0.8 11±2 4.5±1.4 1.2±0.2 1.2±0.3 2.1±1.0 1.1±0.7 1.3±0.9 0.1±0.0 4.1±1.1 1.2±0.8 Ground pea sauce, cook, browned chicken or smoke meat or dry fish added 75.7±9.6 1.2±0.0 8.2±1.0 11.8±2.4 2.0±0.0 1.1±0.4 0.2±0.0 1.2±0.0 1.0±0.0 4.1±1.8 5.2±1.0 0.4±0.0 Guilgandja cook in groundnuts butter, meat and spices 80.5±7.3 2.2±0.1 10±2 2.9±0.9 1.2±0.3 3.2±0.9 1.1±0.0 0.5±0.0 2.1±0.4 4.2±1.0 10.2±2.1 1.8±0.4 Jujube ripe fruit, raw, fresh 71.5±9.7 1.6±0.7 0 1.9±0.8 10±2 15±1.9 0.7±0.0 0.5±0.0 0.2±0.0 1.7±0.1 1.0±0.0 0.5±0.0 Nere, ripe fruit, raw 10±2 3.4±0.0 0.9±0.0 5.7±1.2 20±5 60±13 0.2±0.0 0.7±0.0 0.7±0.0 1.2±0.7 1.9±0.0 1.1±0.0 Pistachio, dried seeds, paste, cassava leaves 27.13±1.2 3.4±0.1 45±11 21.9±3.1 1.4±0.5 1.17±0.4 1.4±0.6 8.7±1.5 4.2±1.3 1.2±0.8 7.8±1.2 0.9±0.0 Tamarin, fruit pulp ,soaked, squeezed ,drink 80±9 1.2±0.7 0.2±0.0 2.0±0.2 4.4±1.0 12.4±4.2 2.5±0.4 1.7±0.8 2.1±0.2 1.0±0.0 4.9±1.3 1.1±0.1 wild orange, ripe fruit, raw, fresh 85.1±8.6 1.5±0.3 0.3±0.0 0.8±0.0 2.3±0.3 10.0±2.0 0.5±0.0 0.7±0.0 0.1±0.0 1.0±0.0 0.9±0.1 0.1±0.0 nd: not determined n= 4 Pelagia Research Library 1491
Djoulde Daman Roger et al Adv. Appl. Sci. Res., 2012, 3(3):1482-1493 _____________________________________________________________________________ A B 30% 3% 15% 28% 1% 17% 52% 54% Protein Carbohydrate Fats 0thers Protein Carbohydrate Fats 0thers Fig 1: Macronutrients composition of the bush meals from wild (A), Comparing to the nutritional standards (B) for the lunch time (USRDA, 2000). CONCLUSION Wild foods products play a fundamental role in the diet of North Cameroonian’s rural population. However several restrictions and laws related to collection and use of some species from biodiversity by local population has been taken by Cameroonian government, thus their nutritional contribution for local population’s diet can be compromise. This is a shortcoming which needs to be closely examined and remedied by those responsible for the country’s national nutrition program in order to develop and manage wild foods resources. Given their nutritional importance, edible wild food products from North Cameroon’biodiversity should be given greater consideration in plans to manage and conserve natural resources for socio economic development. REFERENCES [1] C.Njomaha,. Agricultural Change, Food Production and Sustainablility in the Far North of Cameroon. PhD thesis ((co-) Promot.: prof.dr. W.T. de Groot)., PhD thesis submitted at the Department of Environment and Development, The Centre of Environmental Science (CML), Faculty of Mathematics and Natural Sciences, Leiden University (2004), 177. [2] D.Koulagna Koutou,. The Issue of Bushmeat in Cameroon. In BCTF Collaborative Action Planning Meeting Proceedings. Edited by: N.D. Bailey, H.E. Eves, A. Stefan, and J.T. Stein. Bushmeat Crisis Task Force. Silver Spring, MD. (2001), 319. Available from [http://www.bushmeat.org]. [3] B. Robert, Stein R. M and Vedeld P,. Stakeholder attitudes towards wildlife policy and the Bénoué Wildlife Conservation Area, North Cameroon Environment Conservation, (2003) 30, pp 334-343 Cambridge University Press [4] J.Holden, Am J C/in Nutr 1995; 62(suppl):1151S-1157S. [5] P.Pehrsson, Haytowitz, D., Holden, J., Perry, C. and Beckler, D.,. Journal of Food Composition and Analysis (2000) 13,. 379–390 [6] AOAC,. Official methods of analyses, Association of Official Analytical Chemists (16th ed.). Washington, DC, USA (1998) 203. [7] American Association of Cereal Chemists (AACC). Approved methods of the American Association of Cereal Chemists. Methods: 10th ed.. St Paul: American Association of Cereal Chemists. (1999), 278 [8] CE-FAO, Données statistiques des produits forestiers non-ligneux du Cameroun, Collecte et analyse de données pour l’aménagement durable des forêts - joindre les efforts nationaux et internationaux, Final report of the Project Programme de partenariat CE-FAO (1998-2001) Ligne budgétaire forêt tropicale B7-6201/97-15/VIII/FOR PROJET GCP/INT/679/EC. (2001) 36 [9] Ministère de l’Environnement et Forets (MINEF), Rapport de l’atelier sur l’état des lieux des PFNL au Cameroun. Chambre d’Agriculture. Yaoundé. (2002) 345 [10] Igor garine, nourriture de brousse chez les muzey et les masa du Nord Cameroun, Actes du Colloque 2002, Ressources vivrières et choix alimentaires dans le bassin du lac Tchad (2002) 34-45 [11] C.Seignobos,. La parade à la razzia dans la zone soudanienne au XIX° siècle : la domestication de la cueillette. In : M. Eldon And Milleville (éds) Le risque en Agriculture. ORSTOM, Paris : (1989) 355-374. [12] Meliss, A. Description du Masa (Tchad) : Phénologie, syntaxe et dictionnaire encyclopédique. Thèse de linguistique, Université de Tours. (1999), 456 Pelagia Research Library 1492
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