Protein-energy malnutrition and micronutrient deficiencies continue to be a major health
burden in Cameroon. Sauces made with leafy vegetables are good sources of proteins and micronutrients.
This study was conducted to determine the proximate composition and the mineral content of
some Cameroonian traditional sauces prepared from red sorrel leaves. A survey of the cooking methods
and consumption was conducted in 120 households that accepted to take part in the study in the
city of Garoua, in the North region of Cameroon. The proximate composition was determined by the standard Association
of Official Analytical Chemists methods and minerals by atomic absorption spectrophotometry. From the survey, eleven
traditional sauces were prepared from fresh or dried leaves of red sorrel in the city of Garoua. Basing on the compositional
analyses carried out in this study, recipe 5 is the best source of protein, fat, dietary fiber (6.18, 13.75 and 1.99 g /100 g
edible portion, respectively). Appreciable levels of minerals were recorded in all the sauces. But recipe 5 also had the
highest calcium, sodium, iron and copper contents (321.99, 425.30, 5.67 and 0.29 mg /100 g edible portion, respectively).
Consumption of each recipe (100 g) by children of 1-2 years old would meet 12.26-47.51%, 14.30-45.82%, 4.20-10.48%,
0.82-6.54% and 3.87-13.51% of their daily recommended intakes, respectively for protein, fat, dietary fibre, carbohydrates
and energy. On the other hand, consumption of each recipe (100 g) by children of 1-2 years old would meet 8.58-64.40%,
19.16-67.34%, 16.48-42.53%, 2.66-22.68%, 21.22-80.95%, 5.55-37.67%, 39.66-86.18% and 14.94-37.72% of their daily
recommended intake, respectively for calcium, magnesium, sodium, potassium, iron, zinc, copper and manganese. Malnutrition
in this population can therefore be reduced through the consumption of these sauces.