Methods of preparation and nutritional evaluation of dishes consumed in a malaria endemic zone in Cameroon (Ngali II)

Roger Ponka; Elie Fokou; Rose Leke; Martin Fotso; Jacob Souopgui; Mercy Achu Bih; Felicite Mbiapo Tchouanguep

doi:10.5897/AJB2005.000-3054

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12486

Full Length Research Paper

Methods of preparation and nutritional evaluation of dishes consumed in a malaria endemic zone in Cameroon (Ngali II)

Roger Ponka1*, Elie Fokou1, Rose Leke2, Martin Fotso3, Jacob Souopgui1, Mercy Achu Bih1 And Félicité Mbiapo Tchouanguep4

1 Department of Biochemistry, Faculty of Science, P.O. BOX 812, University of Yaounde I, Yaounde, Cameroon. 2 Faculty of Medicine and Biomedical Sciences, University of Yaounde I, Yaounde, Cameroon. 3 Centre for Research in Food and Nutrition, IMPM, Yaounde, Cameroon. 4 Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon.
Email: [email protected]

Article Number - FCDE30F9861
Vol.4(2), pp. 273-278 , March 2005
https://doi.org/10.5897/AJB2005.000-3054

Accepted: 21 January 2005
Published: 31 March 2005

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