Comparison of the acceptability of traditional Cameroon sauces made with addition of oil seeds to improve nutritional value

P.N. Gwanfogbe Department of Foods and Nutrition, Kansas State University, Justin Hall, Manhattan, Kansas, 66506–1407, USA

E. Chambers IV Department of Foods and Nutrition, Kansas State University, Justin Hall, Manhattan, Kansas, 66506–1407, USA

G. Martin UNICEF, Box 44145, Nairobi, Kenya

M. Fotso Center for Nutrition, B.P. 6163, Yaounde, Cameroon

M.F. Smith Department of Foods and Nutrition, Kansas State University, Justin Hall, Manhattan, Kansas, 66506–1407, USA

Citations (6)

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (2)

Verohanitra Annie Randrianatoandro, Sylvie Avallone, Christian Picq, Charlotte Ralison & Serge Trèche. (2010) Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar). International Journal of Food Sciences and Nutrition 61:4, pages 404-416.
Read now

Sylvie Avallone, Sophie Brault, Claire Mouquet & Serge Treche. (2007) Home-processing of the dishes constituting the main sources of micronutrients in the diet of preschool children in rural Burkina Faso. International Journal of Food Sciences and Nutrition 58:2, pages 108-115.
Read now

Articles from other publishers (4)

Waliou Amoussa-Hounkpatin, Claire Mouquet-Rivier, Romain A.M. Dossa, Christian Picq & Sylvie Avallone. (2012) Contribution of plant-based sauces to the vitamin A intake of young children in Benin. Food Chemistry 131:3, pages 948-955.
Crossref

Sylvie Avallone, T.-W. Estelle Tiemtore, Claire Mouquet-Rivier & Serge Trèche. (2008) Nutritional value of six multi-ingredient sauces from Burkina Faso. Journal of Food Composition and Analysis 21:7, pages 553-558.
Crossref

E. Kengni, M. F. Tchouanguep, C. M. F. Mbofung, Z. Tchoundjeu & K. E. Asaah. (2007) Intraspecific variation in morphological, sensory and nutritional characteristics of Dacryodes edulis fruits in West and Central Africa . Plant Genetic Resources 1:2-3, pages 135-141.
Crossref

Tiina Huvio & Amadou Sidibé. (2007) Strengthening farmers' capacities for plant genetic resources conservation in Mali. Plant Genetic Resources: Characterization and Utilization 1:01, pages 31-41.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Comparison of the acceptability of traditional Cameroon sauces made with addition of oil seeds to improve nutritional value

Articles from other publishers (4)

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Comparison of the acceptability of traditional Cameroon sauces made with addition of oil seeds to improve nutritional value

Citations (6)

Read on this site (2)

Articles from other publishers (4)

Reprints and Corporate Permissions

Academic Permissions

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date