Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon)

Nsoga Jean Valery François; Milong Melong Charlotte Sabine; Nchoutpouen Ngafon Merlin; Manz Koule Jules Christophe; Ekwalla Misse Ngangue Roland Jethro; Tuem Somon Regine; Tchoumbougnang François; Ndomou Mathieu

doi:doi:10.11648/j.ijnfs.20211006.16

Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon)

Nsoga Jean Valery François, Milong Melong Charlotte Sabine, Nchoutpouen Ngafon Merlin, Manz Koule Jules Christophe, Ekwalla Misse Ngangue Roland Jethro, Tuem Somon Regine, Tchoumbougnang François, Ndomou Mathieu

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)

Received: 28 November 2021 Accepted: 20 December 2021 Published: 31 December 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first exhaustive, involving 35 processors identified the actors, the methods used and the most smoked fish species in three smoking centers (Youpwé, Bonassama and Manoka). The second survey, cross-sectional, of 384 households in five subdivisions of the city of Douala focused on the socioeconomic characterization of households and their appreciation of smoked fish. SPHINX software (2018) was used for descriptive data analysis. This study revealed that 85.8% of processors are over 40 years old and 97.1% have a low level of education. The smoking time varies between 8 to 48 hours and the three smoking kilns (Metal-drum, Banda and Altona) commonly used have an impact on health. However, 98% of households, regardless of their social status, consume smoked fish at least once a week, and the most consumed fish species out of more than 17 identified are bunga (27.08%), cod (22.14%), mackerel (14.58%), sole (10.16%) and pike (5.73%). The results of this study provide valuable information and constitute a working basis for improving fish smoking sector in order to guarantee the quality of the smoked fish.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)
DOI	10.11648/j.ijnfs.20211006.16
Page(s)	159-166
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), 2021. Published by Science Publishing Group

Keywords

Smoking Activity, Perception, Survey, Smoking Kiln, Smoked Fish

References

[1]	Conway. M. C., McSorley. E. C., Mulhern. M. S., Spence. T., Van Wijngaarden. E., Watson. G. E., Wahlberg. K., Pineda. D., Broberg. K., Hyland. B. W., Cobice. D. F., Strain. J. J., Yeates. A. J. The influence of fish consumption on serum n-3 polyunsaturated fatty acid (PUFA) concentrations in women of childbearing age: a randomised controlled trial (the iFish Study). European Journal of Nutrition. 2021. 60: 1415–1427. https://doi.org/10.1007/s00394-020-02326-w
[2]	Elagizi. A., Lavie. C. J., O’Keefe. E., Marshall. K., O’Keefe. J. C., Milani. R. V. An update on Omega-3 Polyunsaturated Fatty Acids and Cardiovascular Health. Nutrients. 2021. 13. 204. Review. https://doi.org/10.3390/nu13010204
[3]	Dama. A. R., Ndomou. M., Milong. M. C. S., Manz. K. J. C., Nchoutpouen. N. M., Youogo. M. T., Ndômbôl. N. P. R., Nsoga. J. V. F., Ngo Tang. C., Gouado. I., Tchoumbougnang. F. Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon. Food Chemistry. Elsevier. 2021. https://doi.org/10.1016/j.oodchem.2021.130229.
[4]	Njinkoue. J. M., Manz Koule. J. C., Tchoumbougnang. F., Milong Melong. C. S., Tchintchui. N. C., Fowe. C. R., Schweigert. F. J., Gouado. I. Evaluation des effets hypolipidémiants de l’huile extraite du poisson Pseudotolithus senegalensis chez des rattes ayant subies une dyslipidémie. Int. J. Biol. Chem. Sci. 2017. 11 (6): 2952-2961.
[5]	Manz Koule. J. C., Ndomou. M., Njinkoue. J. M., Tchoumbougnang. F., Milong. M. C. S., Djimbie. D. J., Soh. O. A. V., Nchoutpouen. N. M., Foumedzo. R., Gouado. I. Antihyperlipidemic potential of oil extracted from Ilisha Africana on rats. Elsevier B. V. 2020. 2468-2276.
[6]	Nchoutpouen. M. N., Ndomou. M., Manz. J. C. K., Milong. C. S. M., Youogo. M. T., Dama. R. A., Ndombol. N. R. P., Nsoga. J. V. F., Ngo Tang. C., Youogo. T. M., Peyieno. M., Ngock. E., Tchoumbougnang. F. Effets hypolipidemiques de l’huile extraite du poisson Ethmalosa fimbriata chez des rattes dyslipidémiques. International Journal of Biological and Chemical Sciences. 2020. 14 (6): 2193-2203.
[7]	FAO (Organisation des Nations Unis pour l’alimentation et l’agriculture). La situation mondiale des pêches et de l’aquaculture. La durabilité en action. Rome 2020. 227 p.
[8]	Ministère de l’Elevage. des pêches et des Industries Animales (MINEPIA). Contrôle sanitaire officiel des produits de la pêche. Manuel de Procédure. Projet MTF/CMR/034/STF. 2015. 71 p.
[9]	Institut National de la Statistique (INS). Annuaire Statistique du Cameroun. Chapitre 14: Elevage et Pêche. 2019. Pp 209-219.
[10]	Pigott. G. M. Fish Processing. A Book by Singh RP. Encyclopaedia Britania. 2016.
[11]	Kruijssen. F., Tedesco. I., Ward. A. D., Pincus. L. E., Love. D. F., Thorne-Lyman. A. L. Loss and waste in fish value chains: A review of the evidence from low and middle-income countries. Global Food Security. Elsevier. 2020. 26. 2211-9124. https://doi.org/10.1016/j.gfs.2020.100434.
[12]	Hanquiez. I., Oswald. M. Développer la pisciculture en Afrique tropicale humide pour renforcer la sécurité alimentaire. Grain de sel. N° 46-47-Inter réseaux Développement rural. 2009. 28-29.
[13]	WorldFish. CGIAR Research program on fish agri-food systems. Annual report 2018. 62 p.
[14]	ACP Fish II. Renforcement de la gestion des pêches dans les pays ACP. Document de cadrage pour l’amélioration du commerce intra-régional du poisson. Ref: CA-4. 3-A9a. 2013. 73p.
[15]	World-statistical.org.Data. 2021. https://www.population. com
[16]	Ayoubi. H. E. L., Failler. P. Industrie des pêches et de l’aquaculture au Bénin. Rapport n°5 de la revue de l’industrie des pêches et de l’aquaculture dans la zone de la COMHAFAT. 2013. 19p.
[17]	Adeyeye. S. A. O., Oyewole. O. B. An overview of traditional fish smoking in africa. Journal Of Culinary Science & Technology. Vol. 14. No. 3. 2016. 198–215. http//dx.doi.org/10.1080/15428052. 2015.1102785.
[18]	Salifou. C. F. A., Ahounou. S. G., Kiki. P. S., Hogbonouto. E. B., Gade. K. A. I., Youssao. A. K. I. Caractérisation des techniques de fumage des poissons au sud-Benin. Journal Interdisciplinaire de la Recherche Scientifique. 1 (2) 2020 41-47. ISSN: 2708-8987.
[19]	Mvodo. E. S., Mbulle. N. P., Likowo. N. E. Comparative analysis of disparity in demand for fresh fish between rural and urban households in Cameroon. Agricultural Sciences. 2018. 9 (9): 1131-1144.
[20]	Nsoga. J. V. F., Ndomou. M., Manz. K. J. C., Milong. M. C. S., Nchoutpouen. N. M., Ekwalla. M. R. J., Ndômbôl. N. P. R., Dama. A. R., Ngo Tang. C. D., Youogo. M., Gouado. I., Tchoumbougnang. F. Effects of two smoking and storage methods on the sensory and bromatological quality of Ilisha africana (Bloch. 1759). International Journal of Fisheries and Aquatic Studies. 2021. 9 (2): 280-284.
[21]	Gunter. B., Furnham. A. Consumer profiles (RLE Consumer Behaviour). An introduction to psychographics. 1^st Edition. Routledge London. 1992. https://doi.org/10.4324/9781315736068.
[22]	Ekomy. A. S., Bruneau. D. Nouveau concept de séchage et de fumage artisanal des aliments: application en milieu de pêche artisanale au Gabon. Afrique Science. 2013. 9 (3): 45-55.
[23]	Mujinga. W. Catégories des produits de la pêche commercialisés aux marchés de Lubumbashi et leur valeur nutritionnelle. Les pêches et le VIH/SIDA en Afrique: investir dans les solutions durables. République Démocratique du Congo. 2009. 23p.
[24]	Gsegner. C., Bentz. B., Forgo. Y. Etude préalable à un test de la pisciculture dans la zone Office du Niger. APDRA-F Association Pisciculture et Développement Rural en Afrique-France. 2009. 41p.
[25]	Akmel. M. S. Impact socioéconomique et risques sanitaires liés au fumage du poisson à Bouaké (Côte d’Ivoire). Journal of the American Oil Chemist’s Society. Volume 75. 2015. Issue 9 / p. 1227-1234.
[26]	Marx. K. Contribution à la critique de l’économie politique. Paris. Editions Sociales. 1969. 305 ne.
[27]	FAO (Organisation des Nations Unis pour l’alimentation et l’agriculture). Document technique sur les pêches et l’aquaculture. (2009). 65 p.
[28]	Milong Melong. C. S., Njinkoue. J. M., Leng. M. S., Ndomou. M., Mouokeu. S. R., Djopnang. J., Kojom. F. L. P., Manz. K. J. C., Gouado. I., Tchoumbougnang. F. Local preferences and perception towards the consumption of farmed fish in the center region of Cameroon. International Journal of Food and Nutritional Science. 2019. 6 (2): 81-88.
[29]	Cardoso. C., Lourenço. H., Costa. S., Gonçalves. S., Nunes. M. E. Survey into the seafood consumption preferences and patterns in the portuguese population: Education. age and health variability. Journal of food products marketing. 2015. 00: 1-15. ISSN: 1045-4446. http://dx.doi.org/10.1080/10454446. 2014. 949982.
[30]	Mananga. V., Itoua. O. Y. S., Zola. T. P. A., Elenga. M. Evaluation de la commercialisation et de la consommation du poisson fumé au Congo: Cas de Brazzaville. J. Anim. Plant Sci. 2019. ISSN 2071-7024. Vol. 41 (1): 6810-6827. https://doi. rg/10.35759/JAnmPlSci.v41-1. 8.

Cite This Article

Plain Text BibTeX RIS

APA Style

Nsoga Jean Valery François, Milong Melong Charlotte Sabine, Nchoutpouen Ngafon Merlin, Manz Koule Jules Christophe, Ekwalla Misse Ngangue Roland Jethro, et al. (2021). Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon). International Journal of Nutrition and Food Sciences, 10(6), 159-166. https://doi.org/10.11648/j.ijnfs.20211006.16

Copy | Download

ACS Style

Nsoga Jean Valery François; Milong Melong Charlotte Sabine; Nchoutpouen Ngafon Merlin; Manz Koule Jules Christophe; Ekwalla Misse Ngangue Roland Jethro, et al. Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon). Int. J. Nutr. Food Sci. 2021, 10(6), 159-166. doi: 10.11648/j.ijnfs.20211006.16

Copy | Download

AMA Style

Nsoga Jean Valery François, Milong Melong Charlotte Sabine, Nchoutpouen Ngafon Merlin, Manz Koule Jules Christophe, Ekwalla Misse Ngangue Roland Jethro, et al. Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon). Int J Nutr Food Sci. 2021;10(6):159-166. doi: 10.11648/j.ijnfs.20211006.16

Copy | Download

@article{10.11648/j.ijnfs.20211006.16,
  author = {Nsoga Jean Valery François and Milong Melong Charlotte Sabine and Nchoutpouen Ngafon Merlin and Manz Koule Jules Christophe and Ekwalla Misse Ngangue Roland Jethro and Tuem Somon Regine and Tchoumbougnang François and Ndomou Mathieu},
  title = {Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {6},
  pages = {159-166},
  doi = {10.11648/j.ijnfs.20211006.16},
  url = {https://doi.org/10.11648/j.ijnfs.20211006.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211006.16},
  abstract = {Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first exhaustive, involving 35 processors identified the actors, the methods used and the most smoked fish species in three smoking centers (Youpwé, Bonassama and Manoka). The second survey, cross-sectional, of 384 households in five subdivisions of the city of Douala focused on the socioeconomic characterization of households and their appreciation of smoked fish. SPHINX software (2018) was used for descriptive data analysis. This study revealed that 85.8% of processors are over 40 years old and 97.1% have a low level of education. The smoking time varies between 8 to 48 hours and the three smoking kilns (Metal-drum, Banda and Altona) commonly used have an impact on health. However, 98% of households, regardless of their social status, consume smoked fish at least once a week, and the most consumed fish species out of more than 17 identified are bunga (27.08%), cod (22.14%), mackerel (14.58%), sole (10.16%) and pike (5.73%). The results of this study provide valuable information and constitute a working basis for improving fish smoking sector in order to guarantee the quality of the smoked fish.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon)
AU  - Nsoga Jean Valery François
AU  - Milong Melong Charlotte Sabine
AU  - Nchoutpouen Ngafon Merlin
AU  - Manz Koule Jules Christophe
AU  - Ekwalla Misse Ngangue Roland Jethro
AU  - Tuem Somon Regine
AU  - Tchoumbougnang François
AU  - Ndomou Mathieu
Y1  - 2021/12/31
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211006.16
DO  - 10.11648/j.ijnfs.20211006.16
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  - 159
EP  - 166
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211006.16
AB  - Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first exhaustive, involving 35 processors identified the actors, the methods used and the most smoked fish species in three smoking centers (Youpwé, Bonassama and Manoka). The second survey, cross-sectional, of 384 households in five subdivisions of the city of Douala focused on the socioeconomic characterization of households and their appreciation of smoked fish. SPHINX software (2018) was used for descriptive data analysis. This study revealed that 85.8% of processors are over 40 years old and 97.1% have a low level of education. The smoking time varies between 8 to 48 hours and the three smoking kilns (Metal-drum, Banda and Altona) commonly used have an impact on health. However, 98% of households, regardless of their social status, consume smoked fish at least once a week, and the most consumed fish species out of more than 17 identified are bunga (27.08%), cod (22.14%), mackerel (14.58%), sole (10.16%) and pike (5.73%). The results of this study provide valuable information and constitute a working basis for improving fish smoking sector in order to guarantee the quality of the smoked fish.
VL  - 10
IS  - 6
ER  -

Copy | Download

Author Information

Nsoga Jean Valery François
Milong Melong Charlotte Sabine

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Nchoutpouen Ngafon Merlin

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Manz Koule Jules Christophe

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Ekwalla Misse Ngangue Roland Jethro

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Tuem Somon Regine

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Tchoumbougnang François
Ndomou Mathieu

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Nsoga Jean Valery François, Milong Melong Charlotte Sabine, Nchoutpouen Ngafon Merlin, Manz Koule Jules Christophe, Ekwalla Misse Ngangue Roland Jethro, et al. (2021). Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon). International Journal of Nutrition and Food Sciences, 10(6), 159-166. https://doi.org/10.11648/j.ijnfs.20211006.16

Copy | Download

ACS Style

Nsoga Jean Valery François; Milong Melong Charlotte Sabine; Nchoutpouen Ngafon Merlin; Manz Koule Jules Christophe; Ekwalla Misse Ngangue Roland Jethro, et al. Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon). Int. J. Nutr. Food Sci. 2021, 10(6), 159-166. doi: 10.11648/j.ijnfs.20211006.16

Copy | Download

AMA Style

Nsoga Jean Valery François, Milong Melong Charlotte Sabine, Nchoutpouen Ngafon Merlin, Manz Koule Jules Christophe, Ekwalla Misse Ngangue Roland Jethro, et al. Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon). Int J Nutr Food Sci. 2021;10(6):159-166. doi: 10.11648/j.ijnfs.20211006.16

Copy | Download

@article{10.11648/j.ijnfs.20211006.16,
  author = {Nsoga Jean Valery François and Milong Melong Charlotte Sabine and Nchoutpouen Ngafon Merlin and Manz Koule Jules Christophe and Ekwalla Misse Ngangue Roland Jethro and Tuem Somon Regine and Tchoumbougnang François and Ndomou Mathieu},
  title = {Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {6},
  pages = {159-166},
  doi = {10.11648/j.ijnfs.20211006.16},
  url = {https://doi.org/10.11648/j.ijnfs.20211006.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211006.16},
  abstract = {Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first exhaustive, involving 35 processors identified the actors, the methods used and the most smoked fish species in three smoking centers (Youpwé, Bonassama and Manoka). The second survey, cross-sectional, of 384 households in five subdivisions of the city of Douala focused on the socioeconomic characterization of households and their appreciation of smoked fish. SPHINX software (2018) was used for descriptive data analysis. This study revealed that 85.8% of processors are over 40 years old and 97.1% have a low level of education. The smoking time varies between 8 to 48 hours and the three smoking kilns (Metal-drum, Banda and Altona) commonly used have an impact on health. However, 98% of households, regardless of their social status, consume smoked fish at least once a week, and the most consumed fish species out of more than 17 identified are bunga (27.08%), cod (22.14%), mackerel (14.58%), sole (10.16%) and pike (5.73%). The results of this study provide valuable information and constitute a working basis for improving fish smoking sector in order to guarantee the quality of the smoked fish.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon)
AU  - Nsoga Jean Valery François
AU  - Milong Melong Charlotte Sabine
AU  - Nchoutpouen Ngafon Merlin
AU  - Manz Koule Jules Christophe
AU  - Ekwalla Misse Ngangue Roland Jethro
AU  - Tuem Somon Regine
AU  - Tchoumbougnang François
AU  - Ndomou Mathieu
Y1  - 2021/12/31
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211006.16
DO  - 10.11648/j.ijnfs.20211006.16
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  - 159
EP  - 166
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211006.16
AB  - Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first exhaustive, involving 35 processors identified the actors, the methods used and the most smoked fish species in three smoking centers (Youpwé, Bonassama and Manoka). The second survey, cross-sectional, of 384 households in five subdivisions of the city of Douala focused on the socioeconomic characterization of households and their appreciation of smoked fish. SPHINX software (2018) was used for descriptive data analysis. This study revealed that 85.8% of processors are over 40 years old and 97.1% have a low level of education. The smoking time varies between 8 to 48 hours and the three smoking kilns (Metal-drum, Banda and Altona) commonly used have an impact on health. However, 98% of households, regardless of their social status, consume smoked fish at least once a week, and the most consumed fish species out of more than 17 identified are bunga (27.08%), cod (22.14%), mackerel (14.58%), sole (10.16%) and pike (5.73%). The results of this study provide valuable information and constitute a working basis for improving fish smoking sector in order to guarantee the quality of the smoked fish.
VL  - 10
IS  - 6
ER  -

Copy | Download