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

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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), 2024. Published by Science Publishing Group

Keywords

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

References

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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

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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

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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

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@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}
}

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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  -

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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

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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

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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

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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

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@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  -

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