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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

DivisionsSpices
HgfMmPgSsSzfXaTt
UN2.71 ± 1.221.62 ± 1.531.67 ± 1.092.06 ± 1.391.23 ± 0.651.13 ± 0.004.13 ± 2.61
Mi2.89 ± 1.322.02 ± 1.161.94 ± 1.902.55 ± 1.911.86 ± 1.001.53 ± 0.894.36 ± 2.11
UP2.95 ± 1.762.13 ± 1.051.98 ± 0.952.72 ± 1.441.37 ± 0.931.50 ± 0.004.48 ± 2.26
Mez1.63 ± 1.211.30 ± 0.841.11 ± 0.881.04 ± 0.681.37 ± 0.761.55 ± 1.021.34 ± 0.91
Kki2.36 ± 1.291.89 ± 0.892.02 ± 1.551.96 ± 1.130.61 ± 0.240.00 ± 0.004.59 ± 2.06
N2.72 ± 1.681.49 ± 0.833.99 ± 3.001.79 ± 0.810.84 ± 0.350.83 ± 0.403.66 ± 1.98
Ba2.17 ± 1.131.87 ± 0.991.01 ± 0.781.34 ± 1.121.45 ± 0.711.25 ± 0.003.53 ± 2.08
Me3.04 ± 1.681.57 ± 1.171.10 ± 0.792.40 ± 2.291.70 ± 1.281.46 ± 1.773.04 ± 1.85
Le2.20 ± 0.971.51 ± 1.031.05 ± 0.761.55 ± 1.201.82 ± 1.101.44 ± 1.012.45 ± 2.00
Bam2.16 ± 1.041.31 ± 1.301.07 ± 0.881.04 ± 0.671.57 ± 0.870.79 ± 0.512.19 ± 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)