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.
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