Acorn (Quercus spp.) Consumption in Algeria

Abstract

Acorns have been a vital food source for many communities worldwide, but there is limited research on their traditional uses and nutritional and medicinal properties. To address this gap, a study was conducted to explore the traditional methods of preparing and consuming acorns in Algeria and their potential benefits for human health. A questionnaire-based survey was conducted with a large sample of individuals from all over Algeria to collect data on their acquaintance with Quercus species, acorn consumption, consumption habits, and therapeutic uses of acorns. Results were subjected to a chi-square test and logistic regression statistical analysis to test the association between acorn consumption and the different sections under study. The survey found that 91% of participants consumed acorns, with sweet Holm and Cork oak being the most commonly consumed species. Acorn consumption was found to be influenced by gender, geographical position, familiarity with Quercus species, and belief that acorns are not exclusively animal food. The most common method of consumption was cooking, with roasting and boiling being the preferred cooking methods, and acorns were consumed seasonally, primarily during autumn. The study shows that acorn consumption in Algeria has the potential for economic benefits and can be a viable alternative to wheat flour. It also reveals the traditional gastronomic knowledge associated with acorn-based products and meals. The survey results highlight the diverse and significant knowledge of oak fruits by the local population and suggest that future research could enhance the practices and knowledge of acorn-based products and promote acorn consumption.