Chemical Composition and Hydration Index of Selected Cooked Foods Consumed in Kisangani, Democratic Republic of the Congo: An Approach to Improve Dietary Prescription in Patients

Dietary management of diet-related non-communicable diseases requires prior knowledge of the caregiver on the chemical composition of foods. The objec- tive of this study is to determine the approximate chemical composition, yield factors (YF), yield coefficient (YC) and edible coefficient (EC) of some staple foods after cooking consumed in Kisangani, in order to improve the dietary prescription of patients. Methods: This was a quasi-experimental study car- ried out in Kisangani. Sweet cassava...