Tropicultura (Jan 2009)
Données sur les valeurs culturelles, ethnonutrionnelles et physico-chimiques de Dioscorea schimperiana Hochst de l'Ouest Cameroun
Abstract
Datas on Cultural, Ethnonutrional and Physico-chemical Values of Dioscorea schimperiana (Hochst) of West Cameroon. A study was carried out on cultural and ethnonutritional values and on physico-chemical properties of D. schimperiana Hochst. The survey carried out in three villages Balengou, Bamena, Bangou located in West of Cameroon shows that D. schimperiana is used during the traditional ceremonies of tchupte, skull celebration and the period of widowhood of woman or man. D. schimperiana is cooked according to many ways. Several methods are used to store these yams: underground storage, outerground storage, and dried slices. The physico-chemical analyses showed that the level of water was between 63.91% and 77.76%, ashes content were between 4.53% and 5.43%. Total sugars of undefatted flour were between 84.15% and 86.34%. The level of fiber is between 1.34% and 1.56%. Crude proteins varied from 6.24% to 6.94%. Amino acids profile of defatted flour showed a deficiency in sulfur amino acids (methionin + cystein) (0.98 g/100 g of protein) with a chemical index of 44.5%. D. schimperiana amino acids are less balanced because the ratio of the sum of indispensable amino acids over the sum of total amino acids is 27.8%. Fat contents of the dried yams were between 1% and 1.41%. Fatty acids profile indicated that the main constituents were C16: 0 (0.31%), C18: 1 (20%), C18: 2 (27%).
