Indigenous South African Food: Nutrition and Health Benefits

Abstract

Many populations around the world rely on indigenous plant materials as their primary source of nutrition. On the continent of Africa, many rural communities continue to gather, grow, and consume these food crops. In South Africa, there are numerous indigenous food crops, such as cereals, green vegetables, and various kinds of wild fruit. This review discusses the advantages of particular indigenous foods for nutrition and health. Current literature shows that indigenous foods possess vital macronutrients and have positive health benefits. Indigenous crops have the potential to provide options for long-term food security because they have been found to be more resistant to climate change. They might also present opportunities for new products. Literature also indicates that the benefits and value of these traditional foods are still not completely appreciated in South Africa and throughout Africa. The biggest obstacle to achieving these societal benefits is the lack of scientific information about the nutritional content, health benefits, efficient processing, and preserving technology of indigenous food. The potential value of the indigenous food system may be improved if its advantages were more properly investigated.

Knowledge, Perception and Consumption of Indigenous Foods in Gauteng Region, South Africa

“…These grains, cereals, legumes, tubers, roots and fruits could be rich sources of macronutrients and micronutrients or bioactive compounds that modulate metabolic processes, with a positive effect on human health [24]. Takaidza [16] described the potential of each of the South African indigenous foods listed in this study. Examples are: pearl millet is a rich source of polyunsaturated fatty acids, minerals (Fe, Zn, Ca, Mg and P) and fibres, and has anti-diabetic properties; sorghum has revealed activities against diabetes, obesity, hypertension and cancer; and marula is recommended to combat high blood pressure.…”

“…They represent foods that originate in a region, are culturally acceptable, adapted to local climatic conditions and have been consumed traditionally by the inhabitants as opposed to exotic foods that have been introduced from other regions of the world [13]. Indigenous foods are rich and inexpensive sources of proteins, carbohydrates, dietary fibre, minerals and vitamins for millions of people in developed and LMIC countries and are some of the staple foods of the indigenous populations of Africa [11,[14][15][16]. Furthermore, the key advantages of these indigenous foods are their adaptability to adverse environmental conditions, resistance to pests, cultural acceptability and sufficient nutritional qualities [13].…”