Abstract
Native tree foods contribute to food and nutrition security, health and income generation in sub-Saharan Africa. However, the specific contribution of native tree foods to nutrition is poorly documented in science and often not acknowledged in poverty reduction strategies. This review gives an overview on the content of carbohydrates, proteins, fat, fibers, ash and dry matter of 98 native food tree species from sub-Saharan Africa. Data were grouped according to the food providing organ (seeds, fruits and leaves). In general, seeds had high content of fat, protein and dry matter; while leaves had high content of protein and ash. There was no significant difference between the three organs on the content of fibers and carbohydrate. Some tree foods species were good sources to provide carbohydrates, proteins, fat, fibers, ash and dry matter.
Highlights
In sub-Saharan Africa, it is well-known that indigenous trees traditionally contribute to food and nutrition security, health and income generation (Hyacinthe et al, 2015; Otori and Mann, 2014; Stadlmayr et al, 2013)
Information on the nutrient composition of food is essential to estimate adequate nutrient intake both at individual and group levels (Joyanes and Lema, 2006). This information may facilitate the selection of priority tree food species for domestication programs aimed at improving food and nutrition security and income generation (Stadlmayr et al, 2013) as well as for natural resource management and conservation
Some tree food species are promising as sources of dietary protein and amino acid supplement for domestic and industrial use (Djenontin et al, 2009; Igwenyi and Akubugwo, 2010; Lohlum, 2010; Ayessou et al, 2014; Otori and Mann, 2014)
Summary
In sub-Saharan Africa, it is well-known that indigenous trees traditionally contribute to food and nutrition security, health and income generation (Hyacinthe et al, 2015; Otori and Mann, 2014; Stadlmayr et al, 2013). Information on the nutrient composition of food is essential to estimate adequate nutrient intake both at individual and group levels (Joyanes and Lema, 2006) This information may facilitate the selection of priority tree food species for domestication programs aimed at improving food and nutrition security and income generation (Stadlmayr et al, 2013) as well as for natural resource management and conservation. Fats are a major source of energy and are the essential fuel for the brain and growing fetus (Stubbs et al, 2018) They enhance flavour and palatability of food and make an important contribution to health containing essential fatty acids that cannot be synthesized in the body and are required for a range of metabolic and physiological processes to maintain the structural and functional integrity of cell membranes (Mann and Skeaff, 2002).
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