Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.7 mg/100 g of vitamin C, calcium and iron, respectively, were recorded. Protein content ranged from 0.6 to 5.0 and fat content 0.1 to 1.0 percent. Generally most of the vegetables were preferred by 50 to 90 percent of the persons surveyed.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1023/a:1024044831196 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Obstacles to implementing indigenous knowledge in climate change adaptation in Africa.
J Environ Manage
January 2025
WASCAL-Graduate Research Program in Climate Change and Disaster Risk Management, Universite de Lome, Lome, Togo. Electronic address:
In a climate change context, indigenous and local knowledge includes the use of traditional practices, crop varieties, and land management techniques that have evolved in response to local climatic conditions. This inter-generational transfer of knowledge is crucial for maintaining and adapting these practices to meet the challenges posed by climate change. Despite the many advantages of using indigenous knowledge in climate change adaptation in Africa, its implementation faces several obstacles.
View Article and Find Full Text PDFPast and present foodscapes of a traditional fermented milk, mabisi, in three Zambian regions.
PLoS One
December 2024
Business Management & Organization Group, Social Sciences Department, Wageningen University, Wageningen, the Netherlands.
Food serves not only as a source of individual physical sustenance but also a central element in shaping social relationships and culture within families and communities. The concept of foodscapes has emerged as a valuable framework for understanding the intricate connections between food, the environment, and society, highlighting both the physical and cultural dimensions of food. Production and consumption practices of traditional healthy foods, such as the Zambian traditional fermented milk mabisi, evolve over generations, a process influenced by the foodscape they are embedded in.
View Article and Find Full Text PDFPlants used for the management of venereal diseases in sub-Saharan Africa: a systematic review and critical assessment of their research status.
Trop Med Health
December 2024
School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Westville, 4001, South Africa.
Background: Sub-Saharan Africa faces one of the highest burdens of venereal diseases (VDs) globally. This review aims to critically evaluate the existing literature on the diverse Indigenous knowledge and medicinal plants utilised for treating VDs in sub-Saharan Africa.
Methods: We used the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) protocol to guide the execution of the review.
Prevalence and determinants of healthy and balanced diet among office workers in a sedentary working environment: evidence from Southern Sri Lanka.
BMC Public Health
December 2024
Consultant Community Physician, Health Promotion Bureau, Ministry of Health, Nutrition and Indigenous Medicine, Colombo, Sri Lanka.
Background: An unhealthy diet is a key risk factor for non-communicable diseases (NCD), which account for a significant number of premature deaths and disability-adjusted life years worldwide. Office workers are reported to have unhealthy and unbalanced diets, while being sedentary due to the nature of their work, placing them at a greater risk of NCD. This study aimed to determine dietary intake and associated factors among sedentary office workers in Southern Sri Lanka.
View Article and Find Full Text PDFEffects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder.
J Food Sci
December 2024
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Indigenous fruits and vegetables can improve food security and biodiversity. However, their use is hindered by perishability, seasonal availability, cooking losses, lack of nutritional composition data, and connections to low socioeconomic status. This study aimed to process cowpea leaves into powder and determine the effect of five home-cooking methods on their protein, functional, physicochemical, and heavy metal profiles.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!