X-ray diffraction study of kanwa used as active ingredient in achu soup in Cameroon

Abstract

In this study, x-ray powder diffractometry (XRPD) technique was used to identify the mineral constituents of kanwa; an earthy material widely used as active ingredient in achu soup and other vegetable soups in Cameroon and several other West African countries. Results depicted trona (Na3H (CO3)2.2H2O) to be the main mineral constituent. It reacts with palmitic and oleic acids in palm oil and both sodium palmitate and sodium oleate are produced which are responsible for the unique, characteristic and cherished taste of achu soup. © 2010 Academic Journals.