Recipes and Proximate Composition of Some Traditional African Nightshade Dishes Consumed in the North West Region of Cameroon

Purpose: The objective of this study was to describe the methods preparation African nightshade (Solanum scabrum) and determine proximate composition dishes consumed by Cameroonians living in Boyo, Momo, Mezam Menchum divisions North West Region.
 Methodology: used all 25 recipes purchased from same farmer at kedjom ketingoh division were prepared laboratory College Technonolgy – University Bamenda (COLTECH-UBa).The then transferred Nutrition Centre for Research (CRAN) Ministry Scientific Innovation Cameroon determination. contents dry matter, ash, crude proteins, total lipids, fibres sugars determined standard AOAC methods.
 Findings: are leguminous seeds : (egusi groundnut seeds), fluted pumpkin seeds, tomatoes, Irish potatoes palm oil. results obtained expressed percentage DW Total sugars. matter content ranges (90.130g/100gDW 95.626g/100gDW); ash (9.301g/100g 18.548g/100g), protein (16.7g/100g 22.8g/100g DW), lipid (7.50g/100g 54.49g/100g fibre (6.70g/100g 20.10g/100g), (0.64g/100g 9.14g/100g). This also reveals that a higher consumption made seeds: egusi groundnuts such as “Scrubbed leaves boiled egusi”, “Seasoned Mbas sekoyn”, mtsong mbi” “English style with groundnuts” low their complements will lead good nutritional balance. further sources poor Carbohydrates.
 Unique Contribution Theory, Policy Practice: provided information on: nutrient Region Cameroon; data species vegetable be useful nutrition education means improve status population available documented food database reference consumers, dieticians researchers.