Aristide Kamda1*, Mercy Achu1, Christian Kouebou2, Roger Ponka3, Germaine Yadang4, Clotilde

Compilation Study of Central Africa agro-biodiversity, Case SP15-07 of 22 roots, tubers and their products available in Cameroon

Aristide Kamda 1*, Mercy Achu1, Christian Kouebou2, Roger Ponka3, Germaine Yadang4, Clotilde Teugwa1

1) Faculty of Science, University of Yaoundé I, P.O. Box 812, Yaoundé, Cameroon 2) Institute of Agricultural Research for Development, P.O. Box 415, Garoua, Cameroon 3) Higher Institute of the Sahel, University of Maroua, P.O. Box 46, Maroua, Cameroon 4) Centre of Food and Nutrition Research, P.O. Box 6163, Yaoundé, Cameroon *Email: [email protected] , Registrant ID# 4699

Introduction: Despite efforts to eradicate it, food insecurity remains widespread in the Sub-Saharan Africa region. In Cameroon and Central Africa, protein-energy malnutrition and nutritional deficiencies are omnipresent. Studies determining associations between diet and nutrition are limited, in part because of the deficit of data on nutritional composition of commonly consumed foods. This study aims at developing a user database of the nutritional composition of Central Africa agro-biodiversity starting with 22 roots, tubers and their products consumed in Cameroon. Methods: Data available on Cameroon roots and tubers has been scrutinized and compiled in the FAO/INFOODS Compilation tool version 1.230 (http://www.fao.org/infoods/software en.stm). The composition of boiled roots and tubers was calculated from data of raw foods, using the mixed method and the yield factors obtained by boiling the similar raw food sample collected in Cameroon. Missing values were replaced by data of the same specie available from INFOODS database. Results: The results show that energy value ranged from 58.3 Kcal in “cassava Fufu, raw”, to 349.7 Kcal in “Cassava flour, sundried and sieved, boiled”. “Cocoyam tuber, red, boiled” had the highest protein content (2.9 g/100 g EP). “Irish Potato, raw and boiled” and “Yam, tuber, boiled” contain the higher ash contents (1.4 g/100 g EP). The highest carbohydrate content (84.9 g/100 g EP) was found in “Cassava flour, sundried and sieved, boiled”. Potassium and Vitamin C were the micronutrients found in grander quantity among all the 9 minerals and 10 vitamins data compiled. The predictable values of all macronutrient and micronutrient contents of raw foods decrease after boiling. Conclusion: This study provides nutrient data that contributes to the knowledge of 22 roots, tubers and their products available in Cameroon Key words: Database, Compilation, Roots and tubers, Nutrients, Central Africa