East and Central Africa

Musila, Grace A.

doi:10.1177/0021989418801176

Cited by 1 publication

(2 citation statements)

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“…The flour made from oyster nut seeds is supplemented in baked products, while its pressed oil is locally used for cooking by local communities (Kazadi et al, 2015;Okoli, Bosa & Nyananyo, 1988). Its vines are drought resistant, have low cultivation input requirements, and high yield per area (Agatemor, 2006;Ajayi & Dullou, 2015;Garrity, 2004;Musila, 2018). Additionally, due to their lactogenic and medicinal properties, the oyster nut is used by local pregnant and lactating mothers to increase milk production and fast healing (Kazadi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, due to their lactogenic and medicinal properties, the oyster nut is used by local pregnant and lactating mothers to increase milk production and fast healing (Kazadi et al, 2015). Despite these benefits, these nuts' nutritional composition has not been adequately quantified, limiting their utilization and contribution to health among rural communities (Musila, 2018).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Variations in nutrient composition of oyster nuts (Telfairia pedata) across different agro-climatic conditions

Mwakasege

Treydte²,

Hoeglinger

et al. 2021

Cogent Food & Agriculture

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In sub-Saharan Africa, nutrient deficiency remains a challenge. The challenge is partly due to the underutilization of available local nutrient sources and failure to optimize nutrients based on agro-climatic conditions. This study investigated the nutrient composition and variations in the underutilized oyster nuts (Telfairia pedata) from different sites and elevation levels encompassing different agro-climatic conditions. Fats were the most abundant contents of the nuts with 68%, followed by 25% protein, 5% carbohydrates, and 2% ash. Fatty acid contents were dominated by linoleic acid (47%), while magnesium was 150 mg/100 g, the most abundant mineral element. Protein and fat contents increased significantly with declining elevations, while sites did not show any significant effects, except for oleic acids. These were higher in Tanga compared to Kilimanjaro and Arusha sites. In contrast, linoleic acids and minerals such as magnesium (Mg) and phosphorus (P) decreased significantly in low elevations. Other nutrients such as carbohydrates, potassium (K), calcium (Ca), iron (Fe), palmitic acid, and stearic acid were not significantly affected by site nor elevations. Our results highlight that, particularly in lower elevations associated with high temperature and high precipitation, oyster nuts' quality is optimized and can contribute to reducing micronutrient deficiency and improve local communities' nutritional status in sub-Saharan Africa.

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