Sustainable diets and biodiversity

192

Table 4.Key micronutrient-rich traditional foods by food groups/species.

Food group/species Local name Scientific name Major micronutrient(s)

Cereals

Yellow maize Oka Zea mays β-carotene

Starchy roots/tubers

Sweet potatoes Ji nwannu Ipomaea batatas Iron, β-carotene

Three leaf yam Ona Dioscorea dumentorum Iodine,

Yellow yam Ji Oku/Okwu Dioscorea cayenensis β-carotene, iodine, iron

Starchy fruits

Banana Unele, Ogede Musa sapientum Zinc, folate, iron,β-carotene

Plantain Nba/jiono Musa paradisiacal Zinc, folate, iron

Obughunu

African bread fruit Ukwa Treculia Africana Iron, zinc

Legumes/nuts and seedsAll legumes/nuts All legumes/nuts Iron, zinc, copper

Cashew Mkpuru/ Anacardium occidentalis Iron, zinc

Mkpulu cashew

All fruits Mkpulu osisi All fruits Iron, zinc, carotenoids, copper,

selenium, vitamin C, vitamin E

Palm fruit Aku Elaeis guineensis β-carotene

All vegetables Akwukwo nni All vegetables Iron, zinc, carotenes

Mushroom Ero/elo Not yet properly identified Iron, copper, zinc

All animal foods See Table 3 See Table 3 Iron, zinc, vitamin A

Adapted from Okeke et al.(2008); Oguntona and Akinyele (1995).

Table 5 .Recommended curing and storage conditions for roots and tubers.

Commodity Temperature Relative

°C humidity %

Curing Storage Duration of Curing Storage Duration of

curing (days) storage

(weeks)

gg

Cassava 25–40 3 2. 38 4–9 80–85 58–90 8

Yam 25–40 13 –16 5–10 55–62 70 2 1– 28

Cocoyam (Taro) 11–13 30–35 18–21 85–90 70–80 4

Cocoyam (Tannia) 11–13 30–35 18–21 85–90 70–80 4

Sweet Potato 3 0– 3213 –16 13 –20 90 85–90 21–28

Okaka ( 1997 ).