Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon

Djouka Nembot Pelagie Marcel; Tata Ngome Precillia Ijang; Siwe Pougoue Blaise Emile; Bouba Zacharie Abel; Maba Colette; Barbi Mathieu; Dawe Moustapha Bachir; Kekel Emilienne; Goudoum Augustin

doi:doi:10.11648/j.ijaas.20251106.14

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Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon

Djouka Nembot Pelagie Marcel^*

, Tata Ngome Precillia Ijang

, Siwe Pougoue Blaise Emile

, Bouba Zacharie Abel, Maba Colette

, Barbi Mathieu, Dawe Moustapha Bachir, Kekel Emilienne, Goudoum Augustin

Published in International Journal of Applied Agricultural Sciences (Volume 11, Issue 6)

Received: 15 October 2025 Accepted: 4 December 2025 Published: 29 December 2025

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Abstract

Northern Cameroon is highly vulnerable to climate change, resulting in persistent food and nutritional insecurity among rural households. This study aims was to assess dietary habits in northern Cameroon during periods of food abundance and scarcity, and to evaluate the contribution of underutilized and climate-resilient foods to food and nutritional security under climate change conditions. Data were collected using a survey of HYPERLINK "tel:720" 720 randomly selected households in four localities (Bame; Bang, Gambour and Douroum). Samples were collected and analyzed for nutritional content. The Kruskal-Wallis test and analysis of variance (ANOVA) were used to compare the consumption of staple foods and nutritional parameters. R-studio software has using for analysis. Dietary diversity was low, with cereals contributing 80% of total food intake, followed by legumes (15%) and tubers (5%). Seventeen food consumption forms were identified, with frequencies ranging from 0 to 10 times per week. In the case of leafy vegetables, 15 varieties are consumed. Foods derived from roots and tubers are less popular than those derived from cereals. The FCS during the period of food abundance varies between HYPERLINK "tel:23.3" 23.3 and HYPERLINK "tel:28.5" 28.5, while during the lean season, the variation is between HYPERLINK "tel:23.3" 23.3 and HYPERLINK "tel:25.5" 25.5. Diversity Score (FDS) varied from 2.13 to 3.3 during abundance and from 3.1 to 4.4 during the lean period, remaining well below FAO thresholds. Sixteen underutilized foods were consumed as coping strategies during food shortages and exhibited high nutritional potential. These foods have a high nutritional potential, so the average variation is: in ash from HYPERLINK "tel:0.3" 0.3 ± HYPERLINK "tel:0.00" 0.00 to HYPERLINK "tel:5.793" 5.793 ± HYPERLINK "tel:0.58" 0.58, in dry matter from HYPERLINK "tel:83.24" 83.24 ± HYPERLINK "tel:0.83" 0.83 to HYPERLINK "tel:94.93" 94.93 ± HYPERLINK "tel:0.80" 0.80, in crude protein from HYPERLINK "tel:6.68" 6.68 ± HYPERLINK "tel:0.10" 0.10 to HYPERLINK "tel:44.68" 44.68 ± HYPERLINK "tel:2.91" 2.91, in total lipids from HYPERLINK "tel:8.79" 8.79± HYPERLINK "tel:0.79" 0.79 to HYPERLINK "tel:48.33" 48.33 ± 3.24, total carbohydrate from HYPERLINK "tel:11.45" 11.45 ± HYPERLINK "tel:2.86" 2.86 to HYPERLINK "tel:50.52" 50.52± HYPERLINK "tel:2.4" 2.4, fiber from HYPERLINK "tel:0.00" 0.00 ± HYPERLINK "tel:0.00" 0.00 to HYPERLINK "tel:5.22" 5.22 ± HYPERLINK "tel:1.58" 1.58, calcium from HYPERLINK "tel:23.54" 23.54 ± HYPERLINK "tel:0.16" 0.16 to HYPERLINK "tel:316.95" 316.95 ± HYPERLINK "tel:0.31" 0.31 and iron from HYPERLINK "tel:5.35" 5.35 ± HYPERLINK "tel:0.077" 0.077 to HYPERLINK "tel:7.66.05" 7.66.05 ± HYPERLINK "tel:0.02" 0.02. The FCS and FDS values are well below the FAO standard, which is greater than or equal to HYPERLINK "tel:35.5" 35.5 and 6 respectively. Nutritional analyses show that these foods play a very important role in the fight against food insecurity, as they have very high macro and micronutrient values. Overall, underutilized foods represent valuable resources for improving dietary quality and strengthening resilience to climate-induced food insecurity in northern Cameroon.

Published in	International Journal of Applied Agricultural Sciences (Volume 11, Issue 6)
DOI	10.11648/j.ijaas.20251106.14
Page(s)	239-254
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), 2025. Published by Science Publishing Group

Keywords

Culinary Practices, FCS, FDS, Food and Nutritional Security, Under-valued Foods, Hunger, Abundance

References

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Marcel, D. N. P., Ijang, T. N. P., Emile, S. P. B., Abel, B. Z., Colette, M., et al. (2025). Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon. International Journal of Applied Agricultural Sciences, 11(6), 239-254. https://doi.org/10.11648/j.ijaas.20251106.14

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Marcel, D. N. P.; Ijang, T. N. P.; Emile, S. P. B.; Abel, B. Z.; Colette, M., et al. Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon. Int. J. Appl. Agric. Sci. 2025, 11(6), 239-254. doi: 10.11648/j.ijaas.20251106.14

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Marcel DNP, Ijang TNP, Emile SPB, Abel BZ, Colette M, et al. Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon. Int J Appl Agric Sci. 2025;11(6):239-254. doi: 10.11648/j.ijaas.20251106.14

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@article{10.11648/j.ijaas.20251106.14,
  author = {Djouka Nembot Pelagie Marcel and Tata Ngome Precillia Ijang and Siwe Pougoue Blaise Emile and Bouba Zacharie Abel and Maba Colette and Barbi Mathieu and Dawe Moustapha Bachir and Kekel Emilienne and Goudoum Augustin},
  title = {Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon},
  journal = {International Journal of Applied Agricultural Sciences},
  volume = {11},
  number = {6},
  pages = {239-254},
  doi = {10.11648/j.ijaas.20251106.14},
  url = {https://doi.org/10.11648/j.ijaas.20251106.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20251106.14},
  abstract = {Northern Cameroon is highly vulnerable to climate change, resulting in persistent food and nutritional insecurity among rural households. This study aims was to assess dietary habits in northern Cameroon during periods of food abundance and scarcity, and to evaluate the contribution of underutilized and climate-resilient foods to food and nutritional security under climate change conditions. Data were collected using a survey of  HYPERLINK "tel:720" 720 randomly selected households in four localities (Bame; Bang, Gambour and Douroum). Samples were collected and analyzed for nutritional content. The Kruskal-Wallis test and analysis of variance (ANOVA) were used to compare the consumption of staple foods and nutritional parameters. R-studio software has using for analysis. Dietary diversity was low, with cereals contributing 80% of total food intake, followed by legumes (15%) and tubers (5%). Seventeen food consumption forms were identified, with frequencies ranging from 0 to 10 times per week. In the case of leafy vegetables, 15 varieties are consumed. Foods derived from roots and tubers are less popular than those derived from cereals. The FCS during the period of food abundance varies between  HYPERLINK "tel:23.3" 23.3 and  HYPERLINK "tel:28.5" 28.5, while during the lean season, the variation is between  HYPERLINK "tel:23.3" 23.3 and  HYPERLINK "tel:25.5" 25.5. Diversity Score (FDS) varied from 2.13 to 3.3 during abundance and from 3.1 to 4.4 during the lean period, remaining well below FAO thresholds. Sixteen underutilized foods were consumed as coping strategies during food shortages and exhibited high nutritional potential. These foods have a high nutritional potential, so the average variation is: in ash from  HYPERLINK "tel:0.3" 0.3 ±  HYPERLINK "tel:0.00" 0.00 to  HYPERLINK "tel:5.793" 5.793 ±  HYPERLINK "tel:0.58" 0.58, in dry matter from  HYPERLINK "tel:83.24" 83.24 ±  HYPERLINK "tel:0.83" 0.83 to  HYPERLINK "tel:94.93" 94.93 ±  HYPERLINK "tel:0.80" 0.80, in crude protein from  HYPERLINK "tel:6.68" 6.68 ±  HYPERLINK "tel:0.10" 0.10 to  HYPERLINK "tel:44.68" 44.68 ±  HYPERLINK "tel:2.91" 2.91, in total lipids from  HYPERLINK "tel:8.79" 8.79± HYPERLINK "tel:0.79" 0.79 to  HYPERLINK "tel:48.33" 48.33 ± 3.24, total carbohydrate from  HYPERLINK "tel:11.45" 11.45 ±  HYPERLINK "tel:2.86" 2.86 to  HYPERLINK "tel:50.52" 50.52± HYPERLINK "tel:2.4" 2.4, fiber from  HYPERLINK "tel:0.00" 0.00 ±  HYPERLINK "tel:0.00" 0.00 to  HYPERLINK "tel:5.22" 5.22 ±  HYPERLINK "tel:1.58" 1.58, calcium from  HYPERLINK "tel:23.54" 23.54 ±  HYPERLINK "tel:0.16" 0.16 to  HYPERLINK "tel:316.95" 316.95 ±  HYPERLINK "tel:0.31" 0.31 and iron from  HYPERLINK "tel:5.35" 5.35 ±  HYPERLINK "tel:0.077" 0.077 to  HYPERLINK "tel:7.66.05" 7.66.05 ±  HYPERLINK "tel:0.02" 0.02. The FCS and FDS values are well below the FAO standard, which is greater than or equal to  HYPERLINK "tel:35.5" 35.5 and 6 respectively. Nutritional analyses show that these foods play a very important role in the fight against food insecurity, as they have very high macro and micronutrient values. Overall, underutilized foods represent valuable resources for improving dietary quality and strengthening resilience to climate-induced food insecurity in northern Cameroon.},
 year = {2025}
}

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TY  - JOUR
T1  - Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon
AU  - Djouka Nembot Pelagie Marcel
AU  - Tata Ngome Precillia Ijang
AU  - Siwe Pougoue Blaise Emile
AU  - Bouba Zacharie Abel
AU  - Maba Colette
AU  - Barbi Mathieu
AU  - Dawe Moustapha Bachir
AU  - Kekel Emilienne
AU  - Goudoum Augustin
Y1  - 2025/12/29
PY  - 2025
N1  - https://doi.org/10.11648/j.ijaas.20251106.14
DO  - 10.11648/j.ijaas.20251106.14
T2  - International Journal of Applied Agricultural Sciences
JF  - International Journal of Applied Agricultural Sciences
JO  - International Journal of Applied Agricultural Sciences
SP  - 239
EP  - 254
PB  - Science Publishing Group
SN  - 2469-7885
UR  - https://doi.org/10.11648/j.ijaas.20251106.14
AB  - Northern Cameroon is highly vulnerable to climate change, resulting in persistent food and nutritional insecurity among rural households. This study aims was to assess dietary habits in northern Cameroon during periods of food abundance and scarcity, and to evaluate the contribution of underutilized and climate-resilient foods to food and nutritional security under climate change conditions. Data were collected using a survey of  HYPERLINK "tel:720" 720 randomly selected households in four localities (Bame; Bang, Gambour and Douroum). Samples were collected and analyzed for nutritional content. The Kruskal-Wallis test and analysis of variance (ANOVA) were used to compare the consumption of staple foods and nutritional parameters. R-studio software has using for analysis. Dietary diversity was low, with cereals contributing 80% of total food intake, followed by legumes (15%) and tubers (5%). Seventeen food consumption forms were identified, with frequencies ranging from 0 to 10 times per week. In the case of leafy vegetables, 15 varieties are consumed. Foods derived from roots and tubers are less popular than those derived from cereals. The FCS during the period of food abundance varies between  HYPERLINK "tel:23.3" 23.3 and  HYPERLINK "tel:28.5" 28.5, while during the lean season, the variation is between  HYPERLINK "tel:23.3" 23.3 and  HYPERLINK "tel:25.5" 25.5. Diversity Score (FDS) varied from 2.13 to 3.3 during abundance and from 3.1 to 4.4 during the lean period, remaining well below FAO thresholds. Sixteen underutilized foods were consumed as coping strategies during food shortages and exhibited high nutritional potential. These foods have a high nutritional potential, so the average variation is: in ash from  HYPERLINK "tel:0.3" 0.3 ±  HYPERLINK "tel:0.00" 0.00 to  HYPERLINK "tel:5.793" 5.793 ±  HYPERLINK "tel:0.58" 0.58, in dry matter from  HYPERLINK "tel:83.24" 83.24 ±  HYPERLINK "tel:0.83" 0.83 to  HYPERLINK "tel:94.93" 94.93 ±  HYPERLINK "tel:0.80" 0.80, in crude protein from  HYPERLINK "tel:6.68" 6.68 ±  HYPERLINK "tel:0.10" 0.10 to  HYPERLINK "tel:44.68" 44.68 ±  HYPERLINK "tel:2.91" 2.91, in total lipids from  HYPERLINK "tel:8.79" 8.79± HYPERLINK "tel:0.79" 0.79 to  HYPERLINK "tel:48.33" 48.33 ± 3.24, total carbohydrate from  HYPERLINK "tel:11.45" 11.45 ±  HYPERLINK "tel:2.86" 2.86 to  HYPERLINK "tel:50.52" 50.52± HYPERLINK "tel:2.4" 2.4, fiber from  HYPERLINK "tel:0.00" 0.00 ±  HYPERLINK "tel:0.00" 0.00 to  HYPERLINK "tel:5.22" 5.22 ±  HYPERLINK "tel:1.58" 1.58, calcium from  HYPERLINK "tel:23.54" 23.54 ±  HYPERLINK "tel:0.16" 0.16 to  HYPERLINK "tel:316.95" 316.95 ±  HYPERLINK "tel:0.31" 0.31 and iron from  HYPERLINK "tel:5.35" 5.35 ±  HYPERLINK "tel:0.077" 0.077 to  HYPERLINK "tel:7.66.05" 7.66.05 ±  HYPERLINK "tel:0.02" 0.02. The FCS and FDS values are well below the FAO standard, which is greater than or equal to  HYPERLINK "tel:35.5" 35.5 and 6 respectively. Nutritional analyses show that these foods play a very important role in the fight against food insecurity, as they have very high macro and micronutrient values. Overall, underutilized foods represent valuable resources for improving dietary quality and strengthening resilience to climate-induced food insecurity in northern Cameroon.
VL  - 11
IS  - 6
ER  -

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Author Information

Djouka Nembot Pelagie Marcel

Department of Agriculture, Livestock and Derived Products (AGEPD), National Advanced School of Engineering of Maroua (ENSPM) University of Maroua, Maroua, Cameroon;Post-harvest Technologies Department, Food Technology and Post- Harvest Laboratory of Garoua, Garoua Multipurpose Agricultural Research Station (IRAD), Garoua, Cameroon

Contact Email

http://orcid.org/0009-0002-4541-4015
Tata Ngome Precillia Ijang

Department of Socioeconomic Prospecting and Analysis, Agricultural Research Institute for Development (IRAD) General Management, Yaounde, Cameroon

http://orcid.org/0000-0002-3200-5645
Siwe Pougoue Blaise Emile

Department of Agriculture, Livestock and Derived Products (AGEPD), National Advanced School of Engineering of Maroua (ENSPM) University of Maroua, Maroua, Cameroon

http://orcid.org/0000-0003-3475-6810
Bouba Zacharie Abel

Department of Agriculture, Livestock and Derived Products (AGEPD), National Advanced School of Engineering of Maroua (ENSPM) University of Maroua, Maroua, Cameroon
Maba Colette

Center for International Forestry Research / World Agroforestry Cameroon, Yaounde, Cameroon

http://orcid.org/0009-0009-8640-7533
Barbi Mathieu

Post-harvest Technologies Department, Food Technology and Post- Harvest Laboratory of Garoua, Garoua Multipurpose Agricultural Research Station (IRAD), Garoua, Cameroon
Dawe Moustapha Bachir

Department of Agriculture, Livestock and Derived Products (AGEPD), National Advanced School of Engineering of Maroua (ENSPM) University of Maroua, Maroua, Cameroon
Kekel Emilienne

Post-harvest Technologies Department, Food Technology and Post- Harvest Laboratory of Garoua, Garoua Multipurpose Agricultural Research Station (IRAD), Garoua, Cameroon
Goudoum Augustin

Department of Agriculture, Livestock and Derived Products (AGEPD), National Advanced School of Engineering of Maroua (ENSPM) University of Maroua, Maroua, Cameroon

http://orcid.org/0000-0001-6978-143X

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Marcel, D. N. P., Ijang, T. N. P., Emile, S. P. B., Abel, B. Z., Colette, M., et al. (2025). Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon. International Journal of Applied Agricultural Sciences, 11(6), 239-254. https://doi.org/10.11648/j.ijaas.20251106.14

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ACS Style

Marcel, D. N. P.; Ijang, T. N. P.; Emile, S. P. B.; Abel, B. Z.; Colette, M., et al. Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon. Int. J. Appl. Agric. Sci. 2025, 11(6), 239-254. doi: 10.11648/j.ijaas.20251106.14

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AMA Style

Marcel DNP, Ijang TNP, Emile SPB, Abel BZ, Colette M, et al. Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon. Int J Appl Agric Sci. 2025;11(6):239-254. doi: 10.11648/j.ijaas.20251106.14

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@article{10.11648/j.ijaas.20251106.14,
  author = {Djouka Nembot Pelagie Marcel and Tata Ngome Precillia Ijang and Siwe Pougoue Blaise Emile and Bouba Zacharie Abel and Maba Colette and Barbi Mathieu and Dawe Moustapha Bachir and Kekel Emilienne and Goudoum Augustin},
  title = {Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon},
  journal = {International Journal of Applied Agricultural Sciences},
  volume = {11},
  number = {6},
  pages = {239-254},
  doi = {10.11648/j.ijaas.20251106.14},
  url = {https://doi.org/10.11648/j.ijaas.20251106.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20251106.14},
  abstract = {Northern Cameroon is highly vulnerable to climate change, resulting in persistent food and nutritional insecurity among rural households. This study aims was to assess dietary habits in northern Cameroon during periods of food abundance and scarcity, and to evaluate the contribution of underutilized and climate-resilient foods to food and nutritional security under climate change conditions. Data were collected using a survey of  HYPERLINK "tel:720" 720 randomly selected households in four localities (Bame; Bang, Gambour and Douroum). Samples were collected and analyzed for nutritional content. The Kruskal-Wallis test and analysis of variance (ANOVA) were used to compare the consumption of staple foods and nutritional parameters. R-studio software has using for analysis. Dietary diversity was low, with cereals contributing 80% of total food intake, followed by legumes (15%) and tubers (5%). Seventeen food consumption forms were identified, with frequencies ranging from 0 to 10 times per week. In the case of leafy vegetables, 15 varieties are consumed. Foods derived from roots and tubers are less popular than those derived from cereals. The FCS during the period of food abundance varies between  HYPERLINK "tel:23.3" 23.3 and  HYPERLINK "tel:28.5" 28.5, while during the lean season, the variation is between  HYPERLINK "tel:23.3" 23.3 and  HYPERLINK "tel:25.5" 25.5. Diversity Score (FDS) varied from 2.13 to 3.3 during abundance and from 3.1 to 4.4 during the lean period, remaining well below FAO thresholds. Sixteen underutilized foods were consumed as coping strategies during food shortages and exhibited high nutritional potential. These foods have a high nutritional potential, so the average variation is: in ash from  HYPERLINK "tel:0.3" 0.3 ±  HYPERLINK "tel:0.00" 0.00 to  HYPERLINK "tel:5.793" 5.793 ±  HYPERLINK "tel:0.58" 0.58, in dry matter from  HYPERLINK "tel:83.24" 83.24 ±  HYPERLINK "tel:0.83" 0.83 to  HYPERLINK "tel:94.93" 94.93 ±  HYPERLINK "tel:0.80" 0.80, in crude protein from  HYPERLINK "tel:6.68" 6.68 ±  HYPERLINK "tel:0.10" 0.10 to  HYPERLINK "tel:44.68" 44.68 ±  HYPERLINK "tel:2.91" 2.91, in total lipids from  HYPERLINK "tel:8.79" 8.79± HYPERLINK "tel:0.79" 0.79 to  HYPERLINK "tel:48.33" 48.33 ± 3.24, total carbohydrate from  HYPERLINK "tel:11.45" 11.45 ±  HYPERLINK "tel:2.86" 2.86 to  HYPERLINK "tel:50.52" 50.52± HYPERLINK "tel:2.4" 2.4, fiber from  HYPERLINK "tel:0.00" 0.00 ±  HYPERLINK "tel:0.00" 0.00 to  HYPERLINK "tel:5.22" 5.22 ±  HYPERLINK "tel:1.58" 1.58, calcium from  HYPERLINK "tel:23.54" 23.54 ±  HYPERLINK "tel:0.16" 0.16 to  HYPERLINK "tel:316.95" 316.95 ±  HYPERLINK "tel:0.31" 0.31 and iron from  HYPERLINK "tel:5.35" 5.35 ±  HYPERLINK "tel:0.077" 0.077 to  HYPERLINK "tel:7.66.05" 7.66.05 ±  HYPERLINK "tel:0.02" 0.02. The FCS and FDS values are well below the FAO standard, which is greater than or equal to  HYPERLINK "tel:35.5" 35.5 and 6 respectively. Nutritional analyses show that these foods play a very important role in the fight against food insecurity, as they have very high macro and micronutrient values. Overall, underutilized foods represent valuable resources for improving dietary quality and strengthening resilience to climate-induced food insecurity in northern Cameroon.},
 year = {2025}
}

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TY  - JOUR
T1  - Culinary Practices as a Strategy for Food Security and Nutritional Transition in the Context of Climate Change in Soudano-Sahelian Zone of Cameroon
AU  - Djouka Nembot Pelagie Marcel
AU  - Tata Ngome Precillia Ijang
AU  - Siwe Pougoue Blaise Emile
AU  - Bouba Zacharie Abel
AU  - Maba Colette
AU  - Barbi Mathieu
AU  - Dawe Moustapha Bachir
AU  - Kekel Emilienne
AU  - Goudoum Augustin
Y1  - 2025/12/29
PY  - 2025
N1  - https://doi.org/10.11648/j.ijaas.20251106.14
DO  - 10.11648/j.ijaas.20251106.14
T2  - International Journal of Applied Agricultural Sciences
JF  - International Journal of Applied Agricultural Sciences
JO  - International Journal of Applied Agricultural Sciences
SP  - 239
EP  - 254
PB  - Science Publishing Group
SN  - 2469-7885
UR  - https://doi.org/10.11648/j.ijaas.20251106.14
AB  - Northern Cameroon is highly vulnerable to climate change, resulting in persistent food and nutritional insecurity among rural households. This study aims was to assess dietary habits in northern Cameroon during periods of food abundance and scarcity, and to evaluate the contribution of underutilized and climate-resilient foods to food and nutritional security under climate change conditions. Data were collected using a survey of  HYPERLINK "tel:720" 720 randomly selected households in four localities (Bame; Bang, Gambour and Douroum). Samples were collected and analyzed for nutritional content. The Kruskal-Wallis test and analysis of variance (ANOVA) were used to compare the consumption of staple foods and nutritional parameters. R-studio software has using for analysis. Dietary diversity was low, with cereals contributing 80% of total food intake, followed by legumes (15%) and tubers (5%). Seventeen food consumption forms were identified, with frequencies ranging from 0 to 10 times per week. In the case of leafy vegetables, 15 varieties are consumed. Foods derived from roots and tubers are less popular than those derived from cereals. The FCS during the period of food abundance varies between  HYPERLINK "tel:23.3" 23.3 and  HYPERLINK "tel:28.5" 28.5, while during the lean season, the variation is between  HYPERLINK "tel:23.3" 23.3 and  HYPERLINK "tel:25.5" 25.5. Diversity Score (FDS) varied from 2.13 to 3.3 during abundance and from 3.1 to 4.4 during the lean period, remaining well below FAO thresholds. Sixteen underutilized foods were consumed as coping strategies during food shortages and exhibited high nutritional potential. These foods have a high nutritional potential, so the average variation is: in ash from  HYPERLINK "tel:0.3" 0.3 ±  HYPERLINK "tel:0.00" 0.00 to  HYPERLINK "tel:5.793" 5.793 ±  HYPERLINK "tel:0.58" 0.58, in dry matter from  HYPERLINK "tel:83.24" 83.24 ±  HYPERLINK "tel:0.83" 0.83 to  HYPERLINK "tel:94.93" 94.93 ±  HYPERLINK "tel:0.80" 0.80, in crude protein from  HYPERLINK "tel:6.68" 6.68 ±  HYPERLINK "tel:0.10" 0.10 to  HYPERLINK "tel:44.68" 44.68 ±  HYPERLINK "tel:2.91" 2.91, in total lipids from  HYPERLINK "tel:8.79" 8.79± HYPERLINK "tel:0.79" 0.79 to  HYPERLINK "tel:48.33" 48.33 ± 3.24, total carbohydrate from  HYPERLINK "tel:11.45" 11.45 ±  HYPERLINK "tel:2.86" 2.86 to  HYPERLINK "tel:50.52" 50.52± HYPERLINK "tel:2.4" 2.4, fiber from  HYPERLINK "tel:0.00" 0.00 ±  HYPERLINK "tel:0.00" 0.00 to  HYPERLINK "tel:5.22" 5.22 ±  HYPERLINK "tel:1.58" 1.58, calcium from  HYPERLINK "tel:23.54" 23.54 ±  HYPERLINK "tel:0.16" 0.16 to  HYPERLINK "tel:316.95" 316.95 ±  HYPERLINK "tel:0.31" 0.31 and iron from  HYPERLINK "tel:5.35" 5.35 ±  HYPERLINK "tel:0.077" 0.077 to  HYPERLINK "tel:7.66.05" 7.66.05 ±  HYPERLINK "tel:0.02" 0.02. The FCS and FDS values are well below the FAO standard, which is greater than or equal to  HYPERLINK "tel:35.5" 35.5 and 6 respectively. Nutritional analyses show that these foods play a very important role in the fight against food insecurity, as they have very high macro and micronutrient values. Overall, underutilized foods represent valuable resources for improving dietary quality and strengthening resilience to climate-induced food insecurity in northern Cameroon.
VL  - 11
IS  - 6
ER  -

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