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Traditional African Foods and Their Potential to Contribute to Health and Nutrition: Traditional African Foods
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Author(s): John H. Muyonga (Makerere University, Uganda), Sophie Nansereko (Makerere University, Uganda), Ilona Steenkamp (Stellenbosch University, South Africa), Marena Manley (Stellenbosch University, South Africa)and Judith Kanensi Okoth (Jomo Kenyatta University of Agriculture and Technology, Kenya)
Copyright: 2020
Pages: 27
Source title:
African Studies: Breakthroughs in Research and Practice
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-7998-3019-1.ch015
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Abstract
The nutritional state of large segments of the African population remains alarming despite the positive socio-economic development that is taking place. The most significant nutritional problems include undernutrition, iron deficiency and vitamin A deficiency. Malnutrition and deficiencies also exacerbate a number of other diseases and health conditions. Besides undernutrition, the prevalence of overnutrition and obesity on the African continent are rising, as are the associated health conditions such as diabetes and coronary heart diseases. This chapter outlines the unique nutritional and bioactive properties of Traditional African Foods (TAFs) and their potential to contribute to the alleviation of undernutrition, overnutrition and associated health problems. Special emphasis is placed on vegetables, fruits, cereals, edible insects, small fish species, mushrooms, legumes, sesame, tuber and root crops. Some of the identified health benefits of these TAFs include lowering of serum cholesterol, anti-carcinogenic, anti-diabetic and anti-inflammatory, cardiovascular disease prevention and anti-hypertensive properties.
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