Landrace diversity and heritage of the indigenous millet crop fonio (<scp><i>Digitaria exilis</i></scp>): Socio‐cultural and climatic drivers of change in the Fouta Djallon region of Guinea

Burton, George; Gori, Benedetta; Camara, Saidou; Ceci, Paolo; Conde, Nagnouma; Couch, Charlotte; Magassouba, Sekou; Vorontsova, Maria S.; Ulian, Tiziana; Ryan, Philippa

doi:10.1002/ppp3.10490

Cited by 3 publications

(2 citation statements)

References 29 publications

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“…Therefore, acrylamide is more likely expected during Kita baking at high temperature. However, there is a recent controversial report, when grain is roasted at high temperature above 150 or 180 °C the formation of acrylamide start to degrade [ 32 ]. Therefore, research has to be done on Tella to get a clear information about acrylamide content.…”

Section: Traditional Food Types and Acrylamide Formationmentioning

confidence: 99%

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Traditional food processing and Acrylamide formation: A review

Adimas,

Abera,

Adimas

et al. 2024

Heliyon

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Section: Traditional Food Types and Acrylamide Formationmentioning

confidence: 99%

“…Traditional foods contribute significantly to global food security, but lack of awareness and poor processing technologies lead to harmful chemicals [ 32 ]. Frequent consumption increases acrylamide levels, exposing people to health issues like cancer, reproductive issues, and kidney problems [ 24 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

Traditional food processing and Acrylamide formation: A review

Adimas,

Abera,

Adimas

et al. 2024

Heliyon

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The biocultural heritage and changing role of indigenous yams in the Republic of Guinea, West Africa

Condé,

Burton,

Touré

et al. 2024

Plants People Planet

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Societal impact statementGlobal yam production is centred on West Africa, but there are significant knowledge gaps about farm‐level diversity across much of the region, and especially in Guinea. Although yam production is increasing in Guinea, in the longer term, varietal diversity and the sustainability of agri‐systems are at risk. Documentation of local crop diversity is essential as a baseline to understand trajectories of past and future varietal loss. This study utilises interdisciplinary approaches, which are needed to help understand the ways historic crop diversity is created and maintained within indigenous agricultural and food heritage systems, as well as the reasons for its loss over time.Summary Yams are important staple foods in many tropical and sub‐Saharan countries. The ‘yam belt’ extends from Guinea to western central Africa. However, yam cultivation is comparatively little researched or documented in Guinea, and the country is commonly not included within descriptions of key yam growing areas in Africa. Our study utilises ethnobotanic methods and plant specimen collections to fill these gaps in West African yam research. Interviews with over 70 farmers from six villages across the Kankan region of Guinea provide information on yam cultivation and diversity, and changes in living memory over the past 40 years. We present the analyses of ethnobotanical data from Haute‐Guinée on yam cuisine, and commercialisation, and on changes to the range of varieties grown over time. The annual cycle of indigenous yam agri‐systems remains a key part of rural life, food systems and economy. However, interviews revealed dramatic temporal changes over the last 40 years. Although yam production has increased, a narrow range of commercial cultivars is currently displacing the historically‐rooted local diversity. The expansion of yam cultivation is regarded locally as having relied on a shift to more unsustainable and extensive land use, and with herbicides and chemical fertilisers replacing intensive organic soil management. This has implications for research and development in sub‐Saharan agriculture for yams and other important native West African crops in the future.

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The role of indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective

Owusu-Kwarteng,

Kehinde,

Ohomeng-Boahen

et al. 2024

CABI Reviews

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Foods that are produced and processed locally using some forms of traditional knowledge are important for achieving food and nutrition security in Africa. These food crops are generally nutritious, being rich in essential nutrients and bioactive food compounds necessary for health promotion. Additionally, most African indigenous food crops are better adapted to local growing conditions, fulfil economic needs and are highly resistant to abiotic and climate-induced stresses. Hence, the proper utilisation of locally grown and wild foods crops will help contribute to the improvement of food security, nutrition value, health, and income generation in the African continent. In this review, we focus not only on the determinants of food insecurity in Africa but also discuss the scope, nutrition, and health impact of some common locally grown foods in Africa. We also highlight some traditional processing methods for harnessing the value of these foods, as well as farming and economic/agribusiness practices that can be used to promote the cultivation of foods in an African context. In conclusion, we reiterate that the production and processing of sustainable, locally available foods is essential to providing long-term food security for Africa. There is, therefore, the need for empowerment of local farmers and increased investments in research as well as the formulation of national/regional policies that intend to reduce food insecurity with emphasis on indigenous sustainable food systems for improved access to locally available, nutritious, and healthy foods in Africa.

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Landrace diversity and heritage of the indigenous millet crop fonio (Digitaria exilis): Socio‐cultural and climatic drivers of change in the Fouta Djallon region of Guinea

Cited by 3 publications

References 29 publications

Traditional food processing and Acrylamide formation: A review

Traditional food processing and Acrylamide formation: A review

The biocultural heritage and changing role of indigenous yams in the Republic of Guinea, West Africa

The role of indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective

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