Indigenous underutilized vegetables for food and nutritional security in an island ecosystem

Singh, Shrawan Kumar; Singh, L. B.; Singh, Dharmendra; Chand, Subhash; Ahmed, Salma; Singh, Vikram; Roy, S. Dam

doi:10.1007/s12571-018-0840-1

Cited by 15 publications

(12 citation statements)

References 33 publications

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“…Since most indigenous communites in India are smallholder subsistence farmers ( MoHF and Ministry of Tribal Affairs, 2019 ), domestic cultivation of indigenous varieties can be the most useful strategy for IF promotion. Collection, preservation and use of indigenous seeds in agriculture must be encouraged as much as possible among the indigenous communities, who are gradually shifting to high yielding hybrid seeds ( Singh et al, 2018 ; Ghosh-Jerath et al, 2020a , 2021 ). Under Horticulture Mission [ Mission for Integrated Development of Horticulture (MIDH), 2021 ], a centrally sponsored scheme by Indian Government, homestead production of local fruits, vegetables, mushrooms and roots and tubers can further be reinforced for encouraging IF production.…”

Section: Discussionmentioning

confidence: 99%

Indigenous Foods of India: A Comprehensive Narrative Review of Nutritive Values, Antinutrient Content and Mineral Bioavailability of Traditional Foods Consumed by Indigenous Communities of India

Kapoor

Sabharwal

Ghosh-Jerath

2022

Front. Sustain. Food Syst.

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India is endowed with several indigenous foods (IFs), that hold special cultural significance among local and ethnic caommunities, yet no attempts have been made till date to systematically compile their nutritive values. As per FAO's recent mandate on creation of “Global-Hub on Indigenous Food Systems,” IFs have received renewed global recognition for their potential to contribute to improved food security while enhancing biodiversity across the world. Hence, the useful properties of wild IFs require proper study and documentation in order to bridge the gap between scientific evidence generation and indigenous peoples' ancestral knowledge. For this purpose, we conducted a literature search in two scientific databases: PubMed and Google Scholar, between July 2020 and December 2021, to identify studies reporting nutritive values and/or antinutrient content of IFs (not included in Indian food composition database), consumed by Indian indigenous communities. A total of 52 Indian research articles were included, from which data was selected and extracted, to create a compendium on nutrient (n = 508) and antinutrient (n = 123) content of IFs, followed by computation of antinutrient-to-mineral molar ratios for 98 IFs to predict their mineral bioavailability. Maximum nutritive values were available for green leafy vegetables (n = 154), followed by other vegetables (n = 98), fruits (n = 66), cereals (n = 63), roots & tubers (n = 51) and nuts and legumes (n = 36). Several IFs seen to have better nutritional content than conventional foods and were found to be rich (i.e., >20% Indian recommended dietary allowances per reference food serve) in iron (54%), calcium (35%), protein (30%), vitamin C (27%), vitamin A (18%), zinc (14%) and folate (13%). Some IFs displayed high levels of antinutrients, however, anti-nutrient-to-mineral molar ratios were found to be low (for mainly leafy vegetables, other vegetables, and roots and tubers), thus indicating high mineral bioavailability. Hence, efforts are desirable to encourage the inclusion of these nutritionally superior IFs into the usual diets of indigenous communities. The IF database collated in our review can serve as a resource for researchers and policymakers to better understand the nutritional properties of region-specific IFs and promote them through contextual food-based interventions for improved dietary quality and nutrition outcomes in indigenous population of India.

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Section: Discussionmentioning

confidence: 99%

Indigenous Foods of India: A Comprehensive Narrative Review of Nutritive Values, Antinutrient Content and Mineral Bioavailability of Traditional Foods Consumed by Indigenous Communities of India

Kapoor

Sabharwal

Ghosh-Jerath

2022

Front. Sustain. Food Syst.

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“…Their WFP gave value to their diet as it enhances micronutrient supplements and increases the diversity of their diet sources. Apart from food and nutritional security WFPs harbour great cultural significance to rural populations in developing countries and their attachment to culture partly explains why the ancient hunter-gatherer tradition still persists in some Asia and African communities (Age et al 2012;Shrawan et al 2013;Muller and Almedom 2008).…”

Section: Consumption Patternsmentioning

confidence: 99%

Vocal to local: indigenous dietary practices and diversity of wild food plants in Malai Mahadeswara wildlife sanctuary, South India

Harisha

Gowthami

Setty

2021

Ethnobot. Res. App.

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Background: The voice of the indigenous food system on locally available wild food plants and consumption is an important strategy to sustain interrelated food problems of malnutrition and disease.Methods: The study assessed the importance of wild food plant use among the forest-dwelling communities.Community perceptions were used to assess the patterns of use and interrelations of human well-being. Data was collected through a combination of semi-structured interviews, household surveys, and focus group discussions in eight villages. Local communities use wild plant species as food, therapeutic practices, and as a symbol of ethnic identity.Results: The taxonomical distribution and diversity of 126 species belonging to 94 genera and 58 families have been assessed. About 83% of wild leaves as greens fall in the category of weeds. There were 15 species WFPs that have been shared with neighbours in the village, close relatives, or friends. More than 28 species of leafy vegetables are used by 80% of households for more than 20 days a year. The local communities also use 120 wild edible herbs and root species in ethno-medicine. Boerhavia diffusa, Acacia farnesiana, and Alternanthera sissilis have been used frequently as vegetables, they were reported to reduce blood pressure, increase iron in the blood, and improve eyesight. Conclusions:The study emphasizes the dependency on the local food source and its livelihood importance. The study would help to evaluate the potential of WFPs use as future food in indigenous dietary systems and therapeutic practices. Keywords: Indigenous food system, dietary diversity, therapeutic value, wild food plants food security, and better health which are the primary concern for the present and future human wellbeing (MEA 2005). Moreover, frequent catastrophic events, rising environmental issues, and the socio-economic crisis has led to acknowledging the importance of indigenous knowledge and practices as a better resilient strategy for the near future. (Shumsky et al. 2014). One such knowledge is the use of wild food plants (WFPs) which are most neglected and not recognized in any of the state assessments in India (Bharucha and Pretty 2010;Sundriyal et al. 2004;Jahnovi and Brahma, 2016). The indigenous food system and therapeutic use of WFPs have evolved over many generations by the influence of uncertainty and problem-driven adaptive mechanisms and playing a major role as a medicinal food (Jain 1991). However, it is a vital element of the forest-dwelling community across the globe and social capital to produce food, health, practices can provide ecosystem services and help in understanding socio-ecological and adaptive management systems (Hamilton et al. 2016; FAO 2014). In India, the policies such as the Biological Diversity Act, 2002; Forest Rights Act, 2006, and Intellectual Property Rights have been emerging for possessing Traditional Ecological Knowledge (TEK). Perhaps, the Traditional Knowledge Digital Library (TKDL) aspires to prepare a document to protect and promote TEK and in...

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“…Several studies have indicated that these vegetables are cheap for rural people and they are said to contain vitamins and minerals in quantities which far exceeds those found in most exotic vegetables [97,118,115] . Source: [87]…”

Section: Nutritional Composition Of Selected Aivsmentioning

confidence: 99%

Rediscovering Pride in Agricultural Heritage through Cultivation of African Indigenous Vegetables (AIVs) as Climate Acquiescent Vegetables, Immune and Health in Response to COVID-19 Pandemic in Zimbabwe

Nyasha¹,

Blessing

Tapiwa

et al. 2021

NJAS

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African Indigenous Vegetables are assert to cope with climate variability beside their great potential as both food and medicine in Zimbabwe. They can be easily grown in drought prone areas with low rainfall as they are resistant to adverse environmental factors. Inimitable opportunities are offered through cultivation of AIVs to diversify farming systems so as to ensure food security and are cheap alternatives as compared to their expensive exotic counterparts. Alternative approaches to reduce escalating numbers of current Covid-19 patients and death is to introduce nutrient intervention through rediscovering of pride in agriculture through cultivation and commercialisation of AIVs in Zimbabwe. AIVs have great potential to improve immune response by supplementing dietary requirements (micronutrients) of an individual and can have a positive impact on COVID-19 outcome as they play a significant role in the immune system. AIVs have antifungal, acaricidal, antiviral, anticancer and act as immune stimulants. There is need for persuasive research based information, suitable national legislation and information campaigns on cultivation and consumption of AIVs in Zimbabwe.

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Indigenous underutilized vegetables for food and nutritional security in an island ecosystem

Cited by 15 publications

References 33 publications

Indigenous Foods of India: A Comprehensive Narrative Review of Nutritive Values, Antinutrient Content and Mineral Bioavailability of Traditional Foods Consumed by Indigenous Communities of India

Indigenous Foods of India: A Comprehensive Narrative Review of Nutritive Values, Antinutrient Content and Mineral Bioavailability of Traditional Foods Consumed by Indigenous Communities of India

Vocal to local: indigenous dietary practices and diversity of wild food plants in Malai Mahadeswara wildlife sanctuary, South India

Rediscovering Pride in Agricultural Heritage through Cultivation of African Indigenous Vegetables (AIVs) as Climate Acquiescent Vegetables, Immune and Health in Response to COVID-19 Pandemic in Zimbabwe

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