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Fatty acid profile of some cameroonian spices
Author(s) -
Mbofung Carl M F,
Gee Jennifer M,
Knight Dorothy J
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740660216
Subject(s) - food science , polyunsaturated fatty acid , fatty acid , lipid profile , chemistry , biology , biochemistry , cholesterol
Spices are frequently used in the preparation of traditional Cameroonian dishes, but to date little is known about their nutritional characteristics. The work described in this paper revealed that some spices, notably Njangsang and Pebe have a high fat content (around 500 g kg −1 ) and that a substantial proportion of this lipid is polyunsaturated. Wide variations in the total lipid content (40–510 g kg −1 ) and in the PUFA : SAFA ratio (0 3‐3 8) were observed but the consumption of spices in general, and of certain varieties in particular, may provide a significant quantity of lipid having a beneficial fatty acid profile, together with some essential fatty acids.