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Fungo R, Muyonga J, Kaaya A, et al. Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon. Food Sci Nutr. 2015;3(4):292-301doi: 10.1002/fsn3.217.
Fungo, R., Muyonga, J., Kaaya, A., Okia, C., Tieguhong, J. C., & Baidu-Forson, J. J. (2015). Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon. Food science & nutrition, 3(4), 292-301. https://doi.org/10.1002/fsn3.217
Fungo, Robert, et al. "Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon." Food science & nutrition vol. 3,4 (2015): 292-301. doi: https://doi.org/10.1002/fsn3.217
Fungo R, Muyonga J, Kaaya A, Okia C, Tieguhong JC, Baidu-Forson JJ. Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon. Food Sci Nutr. 2015 Jul;3(4):292-301. doi: 10.1002/fsn3.217. Epub 2015 Mar 09. PMID: 26288721; PMCID: PMC4534156.
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Food Sci Nutr. 2015 Jul;3(4):292-301. doi: 10.1002/fsn3.217. Epub 2015 Mar 09.

Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon.

Food science & nutrition

Robert Fungo, John Muyonga, Archileo Kaaya, Clement Okia, Juius C Tieguhong, Jojo J Baidu-Forson

Affiliations

  1. School of Food Technology, Nutrition & Bio-Engineering, Makerere University , P.O. Box 7062, Kampala, Uganda ; Forest Genetic Resources Programme, Bioversity International , Via dei Tre Denari, 472/a 00057, Maccarese, Rome, Italy.
  2. School of Food Technology, Nutrition & Bio-Engineering, Makerere University , P.O. Box 7062, Kampala, Uganda.
  3. World Agroforestry Centre (ICRAF), Uganda Country Office , P.O Box 26416, Kampala, Uganda.
  4. Forest Genetic Resources Programme, Bioversity International , Via dei Tre Denari, 472/a 00057, Maccarese, Rome, Italy.

PMID: 26288721 PMCID: PMC4534156 DOI: 10.1002/fsn3.217

Abstract

Baillonella toxisperma, Pentaclethra macrophylla and Trichoscypha abut are important foods for communities living around forests in Cameroon. Information on the nutritional value and bioactive content of these foods is required to establish their contribution to the nutrition and health of the communities. Samples of the three foods were obtained from four villages in east and three villages in south Cameroon. The foods were analyzed for proximate composition, minerals and bioactive content using standard chemical analysis methods. T. abut was found to be an excellent source of bioactive compounds; flavonoids (306 mg/100 g), polyphenols (947 mg/100 g), proanthocyanins (61.2 mg/100 g), vitamin C (80.05 mg/100 g), and total oxalates (0.6 mg/100 g). P. macrophylla was found to be a rich source of total fat (38.71%), protein (15.82%) and total fiber (17.10%) and some bioactive compounds; vitamin E (19.4 mg/100 g) and proanthocyanins (65.0 mg/100 g). B. toxisperma, was found to have high content of carbohydrates (89.6%), potassium (27.5 mg/100 g) and calcium (37.5 mg/100 g). Flavonoids, polyphenols, vitamins C and E are the main bioactive compounds in these forest foods. The daily consumption of some of these fruits may coffer protection against some ailments and oxidative stress. Approximately 200 g of either B. toxisperma or P. macrophylla, can supply 100% iron and zinc RDAs for children aged 1-3 years, while 300 g of the two forest foods can supply about 85% iron and zinc RDAs for non-pregnant non-lactating women. The three foods provide 100% daily vitamins C and E requirements for both adults and children. The results of this study show that Baillonella toxisperma, Pentaclethra macrophylla and Trichoscypha abut can considerably contribute towards the human nutrient requirements. These forest foods also contain substantial levels of health promoting phytochemicals notably flavonoids, polyphenols, vitamins C and E. These foods therefore have potential to promote nutrition and health, especially among forest dependent communities who consume them in substantial amounts.

Keywords: Forest foods; human nutrition; nutrient composition and Congo Basin regionnutrient

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