Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.)

Abstract

The aim of this study was to investigate the protein, mineral and amino acid content of some traditional dishes of the Far-North region of Cameroon prepared from pumpkin. Samples were collected after a survey of the cooking methods of the various dishes in 60 households that accepted to take part in the study in Maroua city. Proximate contents (moisture, ash and protein) were determined by standard Association of Official Analytical Chemists (AOAC) methods. Mineral contents: calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), iron (Fe), copper (Cu), zinc (Zn), and manganese (Mn) were determined by atomic absorption spectrophotometry, phosphorous (P) by colorimetry. Amino acids were determined by ion-exchange chromatography. Results revealed that proximate composition expressed in g/100g wet weight basis ranged between 70.4–84.8 (moisture), 0.3–1.3 (ash) and 2.2–5.1 (protein); mineral contents expressed in mg/100g dry weight ranged between 60.3–150.5 (Ca), 80.4–131.9 (Mg), 231.3–361.0 (P), 3.0–16.9 (Na), 1290.0–2753.0 (K), 4.3–8.5 (Fe), 0.7–2.0 (Zn), 0.2–0.3 (Cu), and 0.7–1.6 (Mn). Total amino acid contents ranged between 138.2–278.8mg/g protein for essential amino acids, and 455.8–500.6mg/g protein for non-essential amino acids. In general, when peanut and cowpea were added to the preparation, the protein, mineral and amino acid contents were significantly increased.