Nutritional survey, staple foods composition and the uses of savoury condiments in Douala, Cameroon

  • MMK Sop
  • M Fotso
  • I Gouado
  • E Tetanye
  • PHA Zollo
Keywords: Cameroon, protein malnutrition, lysine, monosodium L-glutamate, staple foods.


Malnutrition and micronutrients deficiencies are serious public health problems in Cameroon as in other developing countries. Proteins, lipids, crude fibres and carbohydrates content of 15 recipes selected after a survey of 500 families were determined. Total contents ranged between 9.25 ± 0.53 and 16.86 ± 8.85 g/100 g DW for proteins, 10.64 ± 0.9 to 35.72 ± 8.56 g/100 g DW for lipids, 5.57 ± 2.14 to 38.8 ± 1.82 g/100 g for crude fibres and 24.11 ± 9.21 to 62.05 ± 3.02 g/100 g DW for carbohydrates. Glutamate contents of seven flavour enhancers ranged from 2.83% in Honig poulet to 13.87 % (W/W) in Maggi cube. More than 74% of the surveyed subjects regularly used cube-type savory condiments and 26% of the subjects used monosodium L-glutamate (MSG). MSG use was widespread in spite of a national ban on MSG use and importation, indicating high amounts of illegally imported MSG.

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eISSN: 1684-5315