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Processing and food uses of bananas and plantains in Cameroon

Published online by Cambridge University Press:  15 October 2005

Gérard Ngoh Newilah ,
Jean Tchango Tchango ,
Élie Fokou  and
François-Xavier Etoa
Gérard Ngoh Newilah
Affiliation:
CARBAP, PO Box 832, Douala, Cameroon
Jean Tchango Tchango
Affiliation:
CARBAP, PO Box 832, Douala, Cameroon
Élie Fokou
Affiliation:
University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
François-Xavier Etoa
Affiliation:
University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
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Abstract

Introduction. In Southern Cameroon, bananas and plantains (Musa) play an important role in the population’s diet. There are many food uses of these crops relative to the eating habits of consumers. Our study was carried out in order to list the varieties of bananas and plantains mostly used by housewives and restaurant dealers and to describe the various culinary preparations used for their transformation. Methods. The processing and culinary methods of bananas and plantains, including the estimation as well as the measurement of the quantities of ingredients used, and the traditional utilisations of these foodstuffs, were investigated in two Cameroonian towns (Bafoussam and Yaoundé). Results. Some culinary preparations using different varieties are common in Southern Cameroon such as roasted or fried plantain, plantain chips, boiled plantain or banana and pounded plantain. They are eaten with various sauces, vegetables and other food complements. Other preparations found in these regions include stuffed plantain or banana, plantain or banana porridges and traditional recipes called kondre and malaxé. Preparation of chips, fried and roasted plantain are mainly carried out by women and young boys on the streets in an effort to diversify sources of income. These various transformation and uses of bananas and plantains contribute to the reduction of post–harvest losses as well as the valorisation of these perishable food stuffs. Conclusion. The evaluation of their nutrient composition (macro- and micronutrients) as well as the effects of culinary preparations and the bio-availability of those nutrients are being conducted at the CARBAP Post–Harvest Technology Laboratory in order to appreciate their contribution in the fight against malnutrition in some regions of Cameroon.

Keywords

CameroonMusa (bananas)Musa (plantains)post-harvest technologyfood technologycookingfeeding habitsfeeding preferencesprocessingingredientsCamerounMusa (bananes)Musa (plantains)technologie alimentairecuissoncomportement alimentairepréférence alimentairetraitementingrédient
Type
Research Article
Information
Fruits , Volume 60 , Issue 4 , July 2005 , pp. 245 - 253
Copyright
© CIRAD, EDP Sciences

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