Nutritional properties of “Bush Meals” - Pelagia Research Library
Nutritional properties of “Bush Meals” - Pelagia Research Library
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<br />
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Table 1: Foods list <strong>of</strong> cereal and cereal products from North Cameroon’s biodiversity, their methods <strong>of</strong> preparation and proposed tag name<br />
Local food Name/dishes Ingredients Methods <strong>of</strong> Preparation Proposed long food name<br />
Maize meal is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting<br />
Nyiiry boutalii/ couscous de Maize meal (Zea mays),<br />
maize meal, hard porridge,<br />
movement to mix the dry maize meal with water. Replace the lid and allow cooking further over low heat for<br />
Mais<br />
Brachiaria xantolenca , Water<br />
cooked, Brachiaria flavored<br />
approximately 30 minutes. add Brachiaria powder slowly and stir till get a stiff porridge<br />
Nyiiry boutalii/kare, couscous<br />
de Mais<br />
Nyiiry boutalii/ couscous de<br />
Mais<br />
dana naka/“riz de la grue<br />
couronnée”<br />
Nyiiry marorii/ couscous de riz<br />
Nyiiry njigaari (or muskuwaari)<br />
/ couscous de Sorgho/la boule<br />
Nyiiry njigaari (or<br />
muskuwaari), souktarii /<br />
couscous de sorgho/la boule<br />
Maize meal (Zea mays), Setaria<br />
pallidifosca, Water<br />
Maize meal (Zea mays),<br />
Dactyloctenium aegyptium,<br />
Water<br />
Local rice flour (Oriza barthii),<br />
Water<br />
Rice flour (Oryza sativa), Water<br />
Sorghum flour (Sorghum<br />
bicolor), Brachiaria xantolenca,<br />
Water<br />
Sorghum flour (Sorghum<br />
bicolor), Setaria pallidifosca,<br />
Water<br />
Sorghum flour (Sorghum<br />
bicolor), Dactyloctenium<br />
aegyptium, Water<br />
Maize meal is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting<br />
movement to mix the dry maize meal with water. Replace the lid and allow cooking further over low heat for<br />
approximately 30 minutes. add Setaria powder slowly and stir till get a stiff porridge<br />
Maize meal is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting<br />
movement to mix the dry maize meal with water. Replace the lid and allow cooking further over low heat for<br />
approximately 30 minutes. add Dactyloctenium powder slowly and stir till get a stiff porridge<br />
Rice flour is added to boiling water and immediately stirs. If the obtained porridge is too s<strong>of</strong>t, the flour is<br />
continuously add and stir till a hard and homogenic porridge is obtained, no further cooking time is necessary<br />
Rice flour is added to boiling water and immediately stirs. If the obtained porridge is too s<strong>of</strong>t, the flour is<br />
continuously add and stir till a hard and homogenic porridge is obtained, no further cooking time is necessary<br />
Sorghum flour is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting<br />
movement to mix the sorghum flour meal with water. Replace the lid and allow cooking further over low<br />
heat for approximately 30 minutes. add Brachiaria powder slowly and stir till get a stiff porridge<br />
Sorghum flour is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting<br />
movement to mix the sorghum flour meal with water. Replace the lid and allow cooking further over low<br />
heat for approximately 30 minutes. add Setaria powder slowly and stir till get a stiff porridge<br />
maize meal, hard porridge,<br />
cooked, Setaria flavored<br />
maize meal, hard porridge,<br />
cooked, Dactyloctenium<br />
flavored<br />
Local rice flour, hard porridge,<br />
cooked<br />
rice flour, hard porridge, cooked<br />
Sorghum porridge, hard,<br />
cooked, Brachiaria flavored<br />
Sorghum porridge, hard,<br />
cooked, Setaria flavored<br />
Sorghum flour is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting Sorghum porridge, hard,<br />
Nyiiry njigaari (or muskuwaari)<br />
movement to mix the sorghum flour meal with water. Replace the lid and allow cooking further over low cooked, Dactyloctenium<br />
/ couscous de sorgho/la boule<br />
heat for approximately 30 minutes. add Dactyloctenium powder slowly and stir till get a stiff porridge flavored<br />
- Dactyloctenium seed grains,<br />
cooked, thick porridge<br />
-The rugose seed grains are eaten cooked into a thick porridge<br />
- Dactyloctenium, husked seeds,<br />
- The husked seeds are boiled in water to a thick mush.<br />
boiled thick mush<br />
Kissaar , Keech,/ chiendent, Dactyloctenium aegyptium,<br />
-Mixed with semi-ground Phaseolus aconitifolius, the grains are prepared into a dish called Kissaar, which is - Dactyloctenium, cooked with<br />
Bamboo<br />
Water<br />
much relished. Also reported mixed with pearl millet, or sorghum for local bread-making;<br />
semi-ground Phaseolus<br />
- seeds can also be ground into a flour to make Kissar, a thin local bread; or porridge<br />
aconitifolius,<br />
- kissar, Dactyloctenium seed<br />
grains, ground, thick porridge,<br />
love grasses<br />
Eragrostis tremula, Water,<br />
kissar ,Eragrostis, grains,<br />
grains are ground into a flour to make Kissar, a thin local porridge<br />
Vegetable oil<br />
ground, thick porridge<br />
Sméné, Gamba grass Andropogon gayanus, Water grains are eaten raw or cooked Gamba grass, grains, raw<br />
Hungry Rice, Koribe. Aristida publifolia, Water Seeds <strong>of</strong> this wild grass are gathered by ants. They are dug out, sifted, powdered and made into porridge<br />
Hungry Rice grains, ground,<br />
thick porridge<br />
-Sandburgrass, seeds, raw<br />
Cenchrus biflorus, Vegetable -Seeds are removed from husks by rubbing spikes between two pieces <strong>of</strong> leather then eaten raw.<br />
-Sandburgrass, seeds, pounded,<br />
K 'arangiya or Ngibbi,<br />
oil, Yeast, Milet, Sugar, -. Seeds are pounded and eaten raw or made into porridge.<br />
porridge<br />
Sandburgrass<br />
Vegetable oil<br />
- Seeds <strong>of</strong> Cenchrus biflorus, are eaten mixed with pearl millet for bread making.<br />
-Sandburgrass, seeds, pearl<br />
millet, bread<br />
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