The Future of Grain Science: The Contribution of Indigenous Small Grains to Food Security, Nutrition, and Health in South Africa

Dlamini, Nomusa R.; Siwela, Muthulisi

doi:10.1094/cfw-60-4-0177

Cited by 10 publications

(9 citation statements)

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“…Globally, Sorghum bicolor is the dietary staple food of more than 500 million people in more than 30 countries [36,48]. In sub-Saharan Africa and Asia, small grain cereals such as sorghum and millets contribute significantly to food security, nutrition and health [49,50]. In rural areas, the traditional cereals such as sorghum and millets are normally boiled into porridges (thick) or gruels (thin) for consumption.…”

Section: Uses and Benefits Of Indigenous And Naturalised Grainsmentioning

confidence: 99%

Utilization Pattern of Indigenous and Naturalized Plants among Some Selected Rural Households of North West Province, South Africa

Omotayo

Ndhlovu

Tshwene

et al. 2020

Plants

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Globally, a substantial proportion of existing indigenous and naturalized foods are often neglected thereby narrowing the food-base available to humans. The current study explored the use and contribution of indigenous and naturalized plants to the households’ food-pool among 12 communities in the North West Province of South Africa. An ethnobotanical survey was conducted among 133 rural households across the 12 selected communities from the four district municipalities in North West Province, South Africa. We analyzed the utilization patterns for 31 selected indigenous and naturalized plants (grains, fruits, and vegetables) among the 133 households using two ethnobotanical indices. In reference to the checklist of 31 plants, the sampled households utilize approximately 94% (29) as staple foods, beverages, fruits and fodder. Sorghum bicolor, Vigna unguiculata, Amaranthus sp., Sclerocarya birrea, Persea americana, and Mimusops zeyheri were among the top-six plants based on the Relative Frequency of Citation (RFC, 40–83%). In terms of the different crop-types, Sorghum bicolor (grain), Amaranthus sp. (vegetable), and Sclerocarya birrea (fruit) were the top-ranked plants based on the Species Popularity Index (SPI, 0.53–0.83) among the participants. Overall, there is a need for a renaissance of indigenous and naturalized plants, which has the potential to encourage rural farmers to further embrace the cultivation of these plants on a larger scale so as to enhance food security in the rural communities.

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Section: Uses and Benefits Of Indigenous And Naturalised Grainsmentioning

confidence: 99%

Utilization Pattern of Indigenous and Naturalized Plants among Some Selected Rural Households of North West Province, South Africa

Omotayo

Ndhlovu

Tshwene

et al. 2020

Plants

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“…Dther minerals present in FM grains include iron with a concentration of 3-20% (Rajiv et al, 2011;Shukla & Srivastava, 2014) and magnesium implicated for the reduction of high blood pressure, severity of asthma, frequency of migraines and the risk of heart attack (Saleh et al, 2013;Verma & Patel, 2013;Prashantha & Muralikrishna, 2014). On comparison with other millet species, FM grains are more nutritious (Upadhyaya et al, 2011;Adhikari, 2012;Shobana et al, 2013;Devi et al, 2014;Dlamini & Siwela, 2015), with higher mineral content and proximate composition (Table 3), though the grain is still extremely neglected and widely underutilized (Roopa & Premavalli, 2008). Vitamins which are other nutrients present in FM grains are important micronutrients required by the human body for normal growth and self-maintenance.…”

Section: Nutritional Antioxidant Properties and Potential Health Benmentioning

confidence: 99%

“…Malting is a common technology used in Africa as malted FM grains are considered of best quality when compared to malted sorghum and maize (Banusha & Vasantharuba, 2013;Sarkar et al, 2015;Thapliyal & Singh, 2015). Dlamini & Siwela, (2015) reported that malted FM millet is produced in small scale among rural dwellers to brew local beverages. The brewed grains are then used for refreshment during community ceremonies and for consumption by farmers engaged in farming activities (Rurinda et al, 2014).…”

Section: Maltingmentioning

confidence: 99%

“…The grain is also cultivated in Taiwan, China, Japan (to a limited extent), as well as in South Carolina in the United States (Mathur, 2012). About 55-60% of globally produced FM is cultivated in Africa (Dlamini & Siwela, 2015), mainly in Ethiopia, Kenya, Nigeria, Malawi, Tanzania, Uganda, Zambia and Zimbabwe (Mathur, 2012). The grain is widely cultivated in Africa using different names (Table 1).…”

Section: Introductionmentioning

confidence: 99%

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Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

et al. 2019

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Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore involves traditional and other processing methods such as soaking, malting, cooking, fermentation, popping and radiation. These processes are utilised to improve the dietetic and sensory properties of FM and equally assist in the reduction of anti-nutritional and inhibitory activities of phenols, phytic acids and tannins. However, with little research and innovation on FM as compared to conventional cereals, there is the need for further studies on processing methods, nutritional composition, health benefits and valorization with a view to commercialization of FM grains.

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“…Yet, not all sorghum and millet West African foods are viscous porridges, such as couscous, and these types of foods are also associated with satiety and fullness. Additionally, sorghum and millet foods are known to have relatively low starch digestibility which might slow gastric emptying by reaching the ileum to trigger the ileal brake mechanism [ 13 , 23 , 24 , 25 , 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

et al. 2018

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From anecdotal evidence that traditional African sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foods (white rice, potato, wheat pasta). A human trial to study gastric emptying of staple foods eaten in Bamako, Mali was conducted using a carbon-13 (13C)-labelled octanoic acid breath test for gastric emptying, and subjective pre-test and satiety response questionnaires. Fourteen healthy volunteers in Bamako participated in a crossover design to test eight starchy staples. A second validation study was done one year later in Bamako with six volunteers to correct for endogenous 13C differences in the starches from different sources. In both trials, traditional sorghum and millet foods (thick porridges and millet couscous) had gastric half-emptying times about twice as long as rice, potato, or pasta (p < 0.0001). There were only minor changes due to the 13C correction. Pre-test assessment of millet couscous and rice ranked them as more filling and aligned well with postprandial hunger rankings, suggesting that a preconceived idea of rice being highly satiating may have influenced subjective satiety scoring. Traditional African sorghum and millet foods, whether viscous in the form of a thick porridge or as non-viscous couscous, had distinctly slow gastric emptying, in contrast to the faster emptying of non-traditional starchy foods, which are popular among West African urban consumers.

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The Future of Grain Science: The Contribution of Indigenous Small Grains to Food Security, Nutrition, and Health in South Africa

Cited by 10 publications

References 0 publications

Utilization Pattern of Indigenous and Naturalized Plants among Some Selected Rural Households of North West Province, South Africa

Utilization Pattern of Indigenous and Naturalized Plants among Some Selected Rural Households of North West Province, South Africa

Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

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