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Table 4 Mean weights (g) of essential spices for the preparation 1 L of nah poh

From: An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh

Divisions

Spices

Hgf

Mm

Pg

Ss

Szf

Xa

Tt

UN

2.71 ± 1.22

1.62 ± 1.53

1.67 ± 1.09

2.06 ± 1.39

1.23 ± 0.65

1.13 ± 0.00

4.13 ± 2.61

Mi

2.89 ± 1.32

2.02 ± 1.16

1.94 ± 1.90

2.55 ± 1.91

1.86 ± 1.00

1.53 ± 0.89

4.36 ± 2.11

UP

2.95 ± 1.76

2.13 ± 1.05

1.98 ± 0.95

2.72 ± 1.44

1.37 ± 0.93

1.50 ± 0.00

4.48 ± 2.26

Mez

1.63 ± 1.21

1.30 ± 0.84

1.11 ± 0.88

1.04 ± 0.68

1.37 ± 0.76

1.55 ± 1.02

1.34 ± 0.91

Kki

2.36 ± 1.29

1.89 ± 0.89

2.02 ± 1.55

1.96 ± 1.13

0.61 ± 0.24

0.00 ± 0.00

4.59 ± 2.06

N

2.72 ± 1.68

1.49 ± 0.83

3.99 ± 3.00

1.79 ± 0.81

0.84 ± 0.35

0.83 ± 0.40

3.66 ± 1.98

Ba

2.17 ± 1.13

1.87 ± 0.99

1.01 ± 0.78

1.34 ± 1.12

1.45 ± 0.71

1.25 ± 0.00

3.53 ± 2.08

Me

3.04 ± 1.68

1.57 ± 1.17

1.10 ± 0.79

2.40 ± 2.29

1.70 ± 1.28

1.46 ± 1.77

3.04 ± 1.85

Le

2.20 ± 0.97

1.51 ± 1.03

1.05 ± 0.76

1.55 ± 1.20

1.82 ± 1.10

1.44 ± 1.01

2.45 ± 2.00

Bam

2.16 ± 1.04

1.31 ± 1.30

1.07 ± 0.88

1.04 ± 0.67

1.57 ± 0.87

0.79 ± 0.51

2.19 ± 1.41

  1. UN: Upper Nkam; Mi: Mifi; UP: Upper Plateau; Mez: Mezam; KKi: Koung-Khi; N: Nde; Me: Menoua; Le: Lebialem; Bam: Bamboutos; Ba: Bansoa; Hgf: H. gabonii fruits; Mm: M. myristica; Pg: P. guineense; Ss: S. striatinux; Szf: S. zenkeri fruit; Tt: T. tetraptera: Xa: X. africana. The values are means of the following number of repetitions: Hgf (411); Mm (458); Pg (462); Ss (306); Szf (291); Xa (129); Tt (410)