Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon

Djeuachi Tchuitheu Huguette Lesly; Dongho Dongmo Fabrice; Mouokeu Raymond Simplice; Deutchoua Djitieu Arlette Danelle; Tchoumbougnang François

doi:doi:10.11648/j.ijnfs.20200905.11

Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon

Djeuachi Tchuitheu Huguette Lesly, Dongho Dongmo Fabrice, Mouokeu Raymond Simplice, Deutchoua Djitieu Arlette Danelle, Tchoumbougnang François

Published in International Journal of Nutrition and Food Sciences (Volume 9, Issue 5)

Received: 13 August 2020 Accepted: 31 August 2020 Published: 21 September 2020

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Abstract

The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-of-home vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were ‘Mbongo’ (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and ‘Mabomba’ (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.

Published in	International Journal of Nutrition and Food Sciences (Volume 9, Issue 5)
DOI	10.11648/j.ijnfs.20200905.11
Page(s)	125-131
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fishes, Local Dishes, Cooking Methods, Conservation, Yabassi

References

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Djeuachi Tchuitheu Huguette Lesly, Dongho Dongmo Fabrice, Mouokeu Raymond Simplice, Deutchoua Djitieu Arlette Danelle, Tchoumbougnang François. (2020). Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon. International Journal of Nutrition and Food Sciences, 9(5), 125-131. https://doi.org/10.11648/j.ijnfs.20200905.11

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ACS Style

Djeuachi Tchuitheu Huguette Lesly; Dongho Dongmo Fabrice; Mouokeu Raymond Simplice; Deutchoua Djitieu Arlette Danelle; Tchoumbougnang François. Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon. Int. J. Nutr. Food Sci. 2020, 9(5), 125-131. doi: 10.11648/j.ijnfs.20200905.11

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Djeuachi Tchuitheu Huguette Lesly, Dongho Dongmo Fabrice, Mouokeu Raymond Simplice, Deutchoua Djitieu Arlette Danelle, Tchoumbougnang François. Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon. Int J Nutr Food Sci. 2020;9(5):125-131. doi: 10.11648/j.ijnfs.20200905.11

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@article{10.11648/j.ijnfs.20200905.11,
  author = {Djeuachi Tchuitheu Huguette Lesly and Dongho Dongmo Fabrice and Mouokeu Raymond Simplice and Deutchoua Djitieu Arlette Danelle and Tchoumbougnang François},
  title = {Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {9},
  number = {5},
  pages = {125-131},
  doi = {10.11648/j.ijnfs.20200905.11},
  url = {https://doi.org/10.11648/j.ijnfs.20200905.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20200905.11},
  abstract = {The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-of-home vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were ‘Mbongo’ (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and ‘Mabomba’ (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.},
 year = {2020}
}

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TY - JOUR
T1 - Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon
AU - Djeuachi Tchuitheu Huguette Lesly
AU - Dongho Dongmo Fabrice
AU - Mouokeu Raymond Simplice
AU - Deutchoua Djitieu Arlette Danelle
AU - Tchoumbougnang François
Y1 - 2020/09/21
PY - 2020
N1 - https://doi.org/10.11648/j.ijnfs.20200905.11
DO - 10.11648/j.ijnfs.20200905.11
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 125
EP - 131
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20200905.11
AB - The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-of-home vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were ‘Mbongo’ (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and ‘Mabomba’ (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.
VL - 9
IS - 5
ER -

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Author Information

Djeuachi Tchuitheu Huguette Lesly

Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences, University of Douala, Douala, Cameroon
Dongho Dongmo Fabrice

Department of Biochemistry, Faculty of Sciences, University of Douala, Douala, Cameroon
Mouokeu Raymond Simplice

Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences, University of Douala, Douala, Cameroon
Deutchoua Djitieu Arlette Danelle

Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences, University of Douala, Douala, Cameroon
Tchoumbougnang François

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APA Style

Djeuachi Tchuitheu Huguette Lesly, Dongho Dongmo Fabrice, Mouokeu Raymond Simplice, Deutchoua Djitieu Arlette Danelle, Tchoumbougnang François. (2020). Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon. International Journal of Nutrition and Food Sciences, 9(5), 125-131. https://doi.org/10.11648/j.ijnfs.20200905.11

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Djeuachi Tchuitheu Huguette Lesly; Dongho Dongmo Fabrice; Mouokeu Raymond Simplice; Deutchoua Djitieu Arlette Danelle; Tchoumbougnang François. Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon. Int. J. Nutr. Food Sci. 2020, 9(5), 125-131. doi: 10.11648/j.ijnfs.20200905.11

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Djeuachi Tchuitheu Huguette Lesly, Dongho Dongmo Fabrice, Mouokeu Raymond Simplice, Deutchoua Djitieu Arlette Danelle, Tchoumbougnang François. Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon. Int J Nutr Food Sci. 2020;9(5):125-131. doi: 10.11648/j.ijnfs.20200905.11

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@article{10.11648/j.ijnfs.20200905.11,
  author = {Djeuachi Tchuitheu Huguette Lesly and Dongho Dongmo Fabrice and Mouokeu Raymond Simplice and Deutchoua Djitieu Arlette Danelle and Tchoumbougnang François},
  title = {Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {9},
  number = {5},
  pages = {125-131},
  doi = {10.11648/j.ijnfs.20200905.11},
  url = {https://doi.org/10.11648/j.ijnfs.20200905.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20200905.11},
  abstract = {The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-of-home vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were ‘Mbongo’ (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and ‘Mabomba’ (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.},
 year = {2020}
}

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