Potential role of traditional African foods in food security, nutrition and health

Nutritional indicators for Africa remain alarming in spite of the positive trend in economic growth on the continent. Undernutrition, iron deficiency anemia and vitamin A deficiency are the most significant nutritional problems among nutritionally vulnerable groups, particularly under-fives and women of child bearing age. Undernutrition and nutritional deficiencies are main underlying causes for morbidity and mortality, accounting for approximately 50% of deaths among under-fives while anemia is highly linked to the poor pregnancy outcomes. The high morbidity and fatality rate among HIV infected persons is also highly associated to malnutrition. Overnutrition and associated health problems including diabetes and coronary heart diseases have in recent decades emerged as major problems in Africa. A number of traditional African foods have been shown to contain high levels of essential nutrients as well as phytochemicals known to positively impact on health. Small seeded cereals, including millets, sorghum, fonio, African rice and teff are good sources of fibre, iron, polyphenols, calcium, B-vitamins, inulin, vitamin E, beta-glucan & lysine. Native fruits and vegetables, including African black olive (Canarium sweinfurthii), pomegranate, guava, java plum (Syzygium cumini), tamarind, mango, passion fruits Ipomea eriocarpa, Corchorus trilocularis, Corchorus spp., Acalypha bipartita and Hibiscus acetosella have been reported to exhibit significant levels of antioxidant activity while native mushrooms have been shown in animal studies to lower serum low density lipoproteins. African legumes include marama beans (Tylosema esulantum), cowpeas (Vigna unguiculata (L.) Walp.), groundnut beans (Vigna subterranean) and chick peas (Cicer arietinum) are rich in proteins, fibre and zinc. Cichlid fish species traditionally consumed in many parts of Africa are high in vitamin A, calcium and polyunsaturated omega 3 fatty acids while insects widely consumed in Africa, which include grasshoppers (Ruspolia differens), termites (e.g. Macrotermes subhylanus, Pseudacanthotermes militaris, Macrotermes bellicosus and Pseudacanthotermes spiniger), and caterpillars (Gonimbrasia belina) are rich in iron, zinc, selenium, B-vitamins, protein, vitamin E, calcium & omega 3 fatty acids. It is well established that bioactive compounds including carotenoids, tocopherols, flavonoids, terpenoids, isoflavones, tocotrienols, allyl sulfur compounds, and omega-3 PUFA contained in some foods are associated with antioxidant, anticancer, antidiabetic and hypocholesterolemic properties. Promotion of the production and utilization of these foods should be explored as a strategy for addressing current food security, nutrition and health problems in Africa.