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Traditional African Foods and Their Potential to Contribute to Health and Nutrition: Traditional African Foods

Traditional African Foods and Their Potential to Contribute to Health and Nutrition: Traditional African Foods

John H. Muyonga, Sophie Nansereko, Ilona Steenkamp, Marena Manley, Judith Kanensi Okoth
Copyright: © 2017 |Pages: 27
ISBN13: 9781522505914|ISBN10: 1522505911|EISBN13: 9781522505921
DOI: 10.4018/978-1-5225-0591-4.ch015
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MLA

Muyonga, John H., et al. "Traditional African Foods and Their Potential to Contribute to Health and Nutrition: Traditional African Foods." Exploring the Nutrition and Health Benefits of Functional Foods, edited by Hossain Uddin Shekhar, et al., IGI Global, 2017, pp. 320-346. https://doi.org/10.4018/978-1-5225-0591-4.ch015

APA

Muyonga, J. H., Nansereko, S., Steenkamp, I., Manley, M., & Okoth, J. K. (2017). Traditional African Foods and Their Potential to Contribute to Health and Nutrition: Traditional African Foods. In H. Shekhar, Z. Howlader, & Y. Kabir (Eds.), Exploring the Nutrition and Health Benefits of Functional Foods (pp. 320-346). IGI Global. https://doi.org/10.4018/978-1-5225-0591-4.ch015

Chicago

Muyonga, John H., et al. "Traditional African Foods and Their Potential to Contribute to Health and Nutrition: Traditional African Foods." In Exploring the Nutrition and Health Benefits of Functional Foods, edited by Hossain Uddin Shekhar, Zakir Hossain Howlader, and Yearul Kabir, 320-346. Hershey, PA: IGI Global, 2017. https://doi.org/10.4018/978-1-5225-0591-4.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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