Indigenous and traditional plants: South African parents’ knowledge, perceptions and uses and their children’s sensory acceptance

Abstract

BackgroundThe dietary shift from indigenous and traditional plants (ITPs) to cash crops and exotic plant food sources increases the risk of malnutrition and other nutrition-related non-communicable diseases, especially in poor rural communities. Farm communities in South Africa have been associated with poor nutritional status and extreme poverty. ITPs have been found to be affordable sources of several micronutrients. However, knowledge of and the use of these plants are declining, and little is known about the child’s acceptance of dishes prepared with ITPs. This knowledge can be used to improve the general acceptance of ITPs. This study aimed to gain insight into parents’ knowledge and perceptions and their use of ITPs in a farming community in the North West Province and to assess children’s acceptance of and preference for dishes made with African leafy vegetables (ALVs) and Swiss chard.MethodsParents (n = 29) responsible for food preparation for children in grade 2 to 4 in two schools were purposively selected for four focus group discussions. A sensory evaluation assessed the children’s (n = 98) acceptance of, preference for and intended consumption of dishes made with leafy vegetables. The dishes were made of Amaranthus spp., Cleome gynandra, Cucurbita maxima, Vigna unguiculata and Beta vulgaris.ResultsParents mentioned 30 edible ITPs during the focus group discussions. Parents had knowledge of available ITPs and their use as food. Location, seasonal variation and rainfall affected the availability of and access to ITPs. Sun-dried ITPs were stored in sacks for later use. ITPs were perceived as healthy, affordable and delicious, hence acceptable to the parents. The children also evaluated the dishes made with ALVs as acceptable in terms of colour, smell and taste. Swiss chard was preferred, most likely because of the children’s exposure to this vegetable. Children indicated that they would like to eat these leafy vegetables twice a week.ConclusionThese results look promising for the promotion of ITPs as a strategy to reduce malnutrition in rural farm communities and for potential inclusion of these micronutrient-rich ALVs in school feeding programmes to improve the nutritional status of children.

Medicinal Plants Used in Paediatric Health Care in Namungalwe Sub County, Iganga District, Uganda

“…This study reveals that the main custodians of this knowledge are mostly mothers and traditional healers. This finding is in agreement of other authors [4,8,19]. Women who constituted 54% of the respondents were the most knowledgeable about plants used in disease management among children.…”

“…Traditional knowledge among the households is easily passed on orally to the young girls who are often care takers in these homes. This finding was in agreement with that of [19]. The girls are sent to go and pick these plants and also prepare the herbal medicine for the sick children.…”

Consumer Perceptions and Acceptability of Traditional Dishes Prepared with Provitamin A-Biofortified Maize and Sweet Potato

“…Over millennia ago, in rural South African communities, indigenous and traditional crops were the main source of foods. However, with urbanisation there has been a shift from traditional foods to more western foods and these indigenous and traditional foods are less consumed [69]. The older generation have some knowledge of bambara groundnut [52], which was confirmed in the FGDs.…”

Ethnobotanical and Socio-economics of Dracaena camerooniana Baker in Uíge Province, Northern Angola

“…Concerning the mode of preparation, our results are in accordance with those of Manirakiza et al [50], in Congo-Kinshasa, who showed that the preparation of leafy vegetables such as spp., with peanuts and red palm oil occupy over half of the ingredients used. Van der Hoeven [51], in South Africa, showed that the ingredients used in preparation of vegetable dishes may vary and include oil, peanut butter, coconut, sodium bicarbonate, tomato and onion. Finally, Manduna & Vibrans [52], in Zimbambwe, the wild vegetables were cooked as spinach and served as a relish with the main staple, sadza.…”