TY - JOUR
T1 - Variations in nutrient composition of oyster nuts (Telfairia pedata) across different agro-climatic conditions
AU - Mwakasege, Emmanuel
AU - Treydte, Anna
AU - Hoeglinger, Otmar
AU - Kassim, Neema
AU - Makule, Edna
N1 - Publisher Copyright:
© 2021 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license.
PY - 2021
Y1 - 2021
N2 - 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.
AB - 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.
KW - fatty acids
KW - geographical location
KW - minerals
KW - nutrient analysis
KW - protein
KW - under-utilized
UR - http://www.scopus.com/inward/record.url?scp=85110818427&partnerID=8YFLogxK
U2 - 10.1080/23311932.2021.1913843
DO - 10.1080/23311932.2021.1913843
M3 - Article
AN - SCOPUS:85110818427
SN - 2331-1932
VL - 7
JO - Cogent Food and Agriculture
JF - Cogent Food and Agriculture
IS - 1
M1 - 1913843
ER -