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Traditional and Ethnic Foods in the Context of Food Nutritional Security

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (1 September 2023) | Viewed by 21938

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Special Issue Editors

Dr. Sampat Ghosh

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Guest Editor

Agriculture Science and Technology Research Institute, Andong National University, Andong 760-749, Republic of Korea
Interests: alternative food resources; edible insect (bioprospection of insects); food chemistry; nutritional ecology
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Chuleui Jung

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Guest Editor

School of Bioresource Sciences, Andong National University, Andong 760-749, Republic of Korea
Interests: insect ecology; honeybee biology; apiculture; edible insects; pollination biology; modeling
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Victor Benno Meyer-Rochow

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Guest Editor

Department of Ecology and Genetics, Oulu University, 90140 Oulu, Finland
Interests: neurobiology; sensory ecology; ethnobiology; entomophagy; bioluminescence; marine biology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Today, about 75% of the total food production around the world is generated by only 12 plants and 5 animal species. As a result of the reliance on a limited number of high-yielding crop varieties and animal species, many local food items (of both plant and animal origin) are gradually becoming neglected. This, in turn, results in dietary transition and often affects the nutritional status of the consumer and, in a wider context, the community. Given the range of diversity in soil types, climatic conditions, culinary traditions and cultures, ethnic communities, and occupations, people of different regions of the world grow different crops, manage different livestock, and have different food habits based on locally available bioresources. Despite the important roles of neglected or lesser-known foods in diversifying agriculture, improving food and nutritional security, maintaining the various cultural values, and conserving the gene pool and, thus, biodiversity, too little attention has been paid to them in the past.

In this proposed Special Issue entitled “Traditional and Ethnic Foods in the Context of Food Nutritional Security” of the MDPI journal Foods (Impact Factor: 4.31), we would like to invite researchers to submit articles dealing with food culture, neglected or “forgotten” foods, nutritional evaluations, food chemical composition, food policy, prospection, marketing, etc. related to underutilized or lesser-known foods.

Dr. Sampat Ghosh
Prof. Dr. Chuleui Jung
Prof. Dr. Victor Benno Meyer-Rochow
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

underutilized crops
lesser-known food
food diversity
nutrition
food chemistry
food security
traditional food
ethnic food
food and culture
biodiversity

Published Papers (12 papers)

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Editorial

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6 pages, 209 KiB

Open AccessEditorial

Embracing Tradition: The Vital Role of Traditional Foods in Achieving Nutrition Security

by Sampat Ghosh, Victor Benno Meyer-Rochow and Chuleui Jung

Foods 2023, 12(23), 4220; https://doi.org/10.3390/foods12234220 - 22 Nov 2023

Viewed by 810

Abstract

In a press release from the Convention on Biological Diversity (CBD) in 2019, it was reported that, currently, a mere 12 plants and 5 animal species account for approximately 75% of global food production [...] Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

Research

Jump to: Editorial

15 pages, 7017 KiB

Open AccessArticle

Effects of Maltodextrin and Gum Arabic Composition on the Physical and Antioxidant Activities of Dewaxed Stingless Bee Cerumen

by Nuha Binte Iesa, Supakit Chaipoot, Rewat Phongphisutthinant, Pairote Wiriyacharee, Bee Gim Lim, Korawan Sringarm, Michael Burgett and Bajaree Chuttong

Foods 2023, 12(20), 3740; https://doi.org/10.3390/foods12203740 - 11 Oct 2023

Cited by 1 | Viewed by 1592

Abstract

Background: Cerumen is a mixture of beeswax and plant resin made by stingless bees. It has antimicrobial and antioxidant properties and is often used in biological and therapeutic treatments. However, its adhesive characteristic makes cerumen challenging to process into powder. Methods: This study investigated the physical characteristics and antioxidant activity of the encapsulated freeze-dried dewaxed cerumen of Tetragonula laevicpes. The combination of coating materials at concentrations of 20%, 30% and 40% and carrier ratios of maltodextrin to gum arabic of 9:1, 5:5 and 3:7 were used to encapsulate dewaxed cerumen when freeze-dried; the control was maltodextrin at a concentration of 31.25%. Results: All carrier matrices showed high yields of >80% and similar powder characteristics of low moisture content, low water activity, high glass transition temperature and water dispersibility. Overall, antioxidant activities ranged from 69–80%, while the encapsulation efficiency of total phenolic content ranged from 46–68%. All carrier matrices show higher antioxidant activities than 31.25% maltodextrin, with the lowest antioxidant at 57%. Conclusions: The carrier ratio of 5:5 resulted in better physical properties and retained 68% of polyphenolic activity in powders. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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38 pages, 7421 KiB

Open AccessArticle

Exploration of the Wild Edible Plants Used for Basic Health Care by Local People of Bahawalpur and Adjacent Regions, Pakistan

by Tauseef Anwar, Huma Qureshi, Hafsa Naeem, Sumbal Shahzadi, Zobia Sehar and Rubeena Hassan

Foods 2023, 12(19), 3557; https://doi.org/10.3390/foods12193557 - 25 Sep 2023

Cited by 3 | Viewed by 1123

Abstract

The current study aimed to explore the traditional knowledge and practices of indigenous communities in Bahawalpur and adjacent regions, Pakistan, to treat a variety of diseases with a particular focus on the usage of ethnomedicinal wild plants. The objective of the study was to collect and evaluate local and indigenous knowledge regarding the quantity, variety, use and management of resources by the people. Data were gathered using Rapid Appraisal Approach (RAA), which involved in-person interviews. The data were analyzed using descriptive statistics methods as well as common ethnobotanical analytical techniques viz. use value (UV), relative frequency of citation (RFC), informant consensus factor (ICF), fidelity level (FL), relative importance (RI), frequency index (FI), family use value (FUV), family importance value (FIV), popular therapeutic use value (POPUT), plant part value (PPV), preference ranking (PR), cultural significance index (CSI), rank order priority (ROP) and Jaccard index (JI). A total of 158 plant species from 49 families were identified. The perennial herbs made up 72% of the documented species of therapeutic plants. There were 21 different species in each of the two major plant families i.e., Fabaceae and Poaceae. The maximum ICF were calculated for gonorrhea and paralysis (1.0) and maximum POPUT was calculated for skin disorders (0.088) and cough (0.077), respectively. The maximum UV was found for Rumex crispus (0.57) and RI for Leucaena leucocephala (4.38). Heliotropium crispum had the highest FL value (83%) and is used to treat kidney diseases. Alhagi maurorum had the greatest RFC (0.009) and FI (0.93). Arecaceae (0.45) and Fabaceae (13.39%) had the greatest FUV while Poaceae and Fabaceae had the highest FIV (13.29 for each). Leaves were the most frequently used plant part (35%). Alhagi maurorum (4.0) and Rumex crispus (32.57) had the highest CSI and ROP, respectively. The maximum JI (28.31) was calculated for Cholistan desert. These results showed the local population’s reliance on herbal remedies to treat prevalent illnesses. To demonstrate the viability of species, it′s crucial to emphasize both the use and conservation of these species. Adopting innovative applications, enhancing their value, and prioritizing the protection of multipurpose wild plants in inhabited environments is vital. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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17 pages, 8117 KiB

Open AccessArticle

Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance

by Aurea K. Ramírez-Jiménez, Rubén Cota-López, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Héctor Eduardo Martinez-Flores, María de la Luz Reyes-Vega and Juan de Dios Figueroa-Cárdenas

Foods 2023, 12(18), 3327; https://doi.org/10.3390/foods12183327 - 5 Sep 2023

Cited by 1 | Viewed by 2829

Abstract

The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and mitigates effluent concerns. However, gaps exist in nutrient bioavailability studies. In this work, we assessed OH’s impact on tortilla nutritional value, protein, and calcium using a rat model. Twenty-five male Wistar rats were fed one of four diets for 21 days: raw corn (RC) as an experimental control, OH-processed tortillas (OHTs), traditionally processed tortillas (TPTs), commercial tortillas (CTs), and a casein diet (CD) as a growth control. Despite similar protein and macronutrient profiles, OH significantly enhanced insoluble fiber content. The weight gain sequence was OHTs > TPTs > CTs > RC. OHTs exhibited superior protein digestibility (88.52%), which was 3% higher than other diets. The serum albumin (2.63–2.73 g/dL) indicated moderate malnutrition due to the tortilla’s lower protein content. Nonetheless, the protein efficiency ratio (1.2–1.74) showed no significant difference from TPTs. Bone characteristics and fracture strength resembled the tortilla-fed groups, surpassing RC. X-ray diffraction and scanning electron microscopy confirmed that the OHT and TPT diets improved male rat bone thickness and crystallinity. The findings suggest the potential for OH as an eco-friendly tortilla production method, maintaining nutritional value comparable to traditional methods. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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18 pages, 2526 KiB

Open AccessArticle

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

by Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis and Carmine Summo

Foods 2023, 12(16), 3050; https://doi.org/10.3390/foods12163050 - 14 Aug 2023

Cited by 2 | Viewed by 1445

Abstract

The physical–chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads have not been studied to date, nor have their possible similarities been investigated. Fieldwork was carried out in Somaliland (northwest Somalia), at nine different households, to collect Somali and Yemeni flatbreads. The nutritional characteristics (12.47–15.94 g/100 g proteins, 2.47–4.11 g/100 g lipids) and the total phenolic compounds (5.02–7.11 mg gallic acid equivalents/g on dry matter) were influenced by the natural variability of manual food preparation, as well as variability in the recipes used. All the breads had a porous structure. Cell density varied from 22.4 to 57.4 cells/cm² in the Somali flatbreads, reaching 145 cells/cm² in the Yemeni flatbreads. Higher amounts of refined flour increased the pale color of the breads. The principal component analysis highlighted differences between Yemeni and Somali flatbreads, pointing out a certain variability within the latter, with two samples forming a separate subgroup. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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12 pages, 1561 KiB

Open AccessArticle

Relaunching a Traditional Durum Wheat Product: New Cultivars and Introgression Lines Identified for Frike Making in Turkey

by Fethiye Özberk, Fernando Martínez-Moreno, Ljiljana Kuzmanović, Carla Ceoloni and İrfan Özberk

Foods 2023, 12(16), 3037; https://doi.org/10.3390/foods12163037 - 12 Aug 2023

Cited by 1 | Viewed by 980

Abstract

Frike is an ancient and traditional food product prepared from early harvested whole wheat grain, particularly durum wheat (DW). Due to its many health beneficial effects, frike is considered a functional food. It is also a lucrative commodity, produced in various West Asian and North African countries and typically in Southeastern Turkey. However, no systematic assessment of the most-suitable genotypes for frike production in the region is available. This study aimed to carry out such an evaluation, based on frike yield, quality traits, marketing price, and profitability, on a set of 20 DW cultivars and DW-Thinopyrum ponticum introgression lines (ILs). The results based on a field trial performed in Gölbaşı (Adıyaman, Turkey) in the 2021–2022 season revealed the Turkish varieties Tüten-2002, Edessa, Artuklu, and Perre, together with the R5 IL to have the highest frike yields measured on 3 kg of roasted fresh spikes. The highest marketing prices were obtained by Turkish varieties Sariçanak-98, Burgos, Sümerli, and Artuklu, along with the R112 IL, excelling in quality traits. Considering all parameters, the Turkish cultivars Artuklu, Firat-93, and Sariçanak-98, besides the R112 IL, resulted in being the most-convenient genotypes for frike making, thus representing good candidates for maintaining cultural and genetic diversity in food production from a staple crop such as DW. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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24 pages, 2466 KiB

Open AccessArticle

Exploring the Use of Indigenous Wild Vegetables by the Basotho People of Southern Africa: A Comprehensive Review of the Literature and Nutritional Analysis of Selected Species

by Rudzani Ralph Tshikororo, Abdulwakeel Ayokun-nun Ajao and Annah Ntsamaeeng Moteetee

Foods 2023, 12(14), 2763; https://doi.org/10.3390/foods12142763 - 20 Jul 2023

Cited by 1 | Viewed by 2010

Abstract

Wild indigenous vegetables have recently been receiving attention due to their accessibility and potential to fight malnutrition. The current study investigated the nutritional profile of 10 selected wild indigenous vegetables, namely Asclepias multicaulis, Lepidium africanum, Erucastrum austroafricanum, Solanum nigrum, Sonchus dregeanus, Sonchus integrifolius, Sonchus nanus, Rorippa fluviatilis, Tribulus terrestris, and Urtica lobulata, consumed by the Basotho people of southern Africa. This was done by first compiling a comprehensive literature review to identify the knowledge gaps and further analysing the selected vegetables for mineral contents and proximate compositions using standard analytical procedures of AOAC. The literature survey revealed that 90 wild plants are used as vegetables by the Basotho people, and there are knowledge gaps on the nutritional value of many species. Mineral analyses of the wild vegetables showed that Asclepias multicaulis and Sonchus dregeanus are rich in minerals such as Al, Ca, K, Mg, Na, P, and S and can compete favourably with commercialised vegetables such as lettuce and spinach in terms of mineral components. Also, all the wild vegetables studied have more than 12% recommended caloric protein value except Tribulus terrestris (10.07%) and Lepidium africanum (11.32%). The crude fat content in Asclepias multicaulis, Lepidium africanum, Rorippa fluviatilis, Erucastrum austroafricanum, and Urtica lobulata fall within the range required for healthy living. The concentrations of cadmium, copper, and lead in all the vegetables studied are below the detection level, thus making them non-toxic and safe for consumption. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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17 pages, 1468 KiB

Open AccessArticle

Mineral Composition and Consumer Acceptability of Amaranthus Leaf Powder Supplemented Ujeqe for Improved Nutrition Security

by Ruth N. Olusanya, Unathi Kolanisi and Nomali Z. Ngobese

Foods 2023, 12(11), 2182; https://doi.org/10.3390/foods12112182 - 29 May 2023

Cited by 3 | Viewed by 1797

Abstract

Malnutrition, especially micronutrient deficiency, is a widespread health challenge that predominantly affects young children, young ladies who are within the productive age, refugees, and older adults who reside in rural communities and informal settlements in underdeveloped and developing countries. Malnutrition is caused by consuming either too little or too much of one or more food nutrients. Additionally, monotonous dietary lifestyle, especially the over-reliance on staple foods, is identified among the top factors limiting many individuals’ intake of essential nutrients. Thus, enriching starchy and cereal-based staple foods including Ujeqe (steamed bread) with fruits and especially leafy vegetables is being suggested as a strategic medium for essential nutrient delivery to malnourished populations and especially the Ujeqe regular consumers. Amaranthus, called pigweed, has been rediscovered as a nutrient-dense multipurpose plant. The seed has been explored as a nutrient-enhancer in staple foods; however, the leaves are underutilized, especially in Ujeqe. This study aims to enhance the mineral content of Ujeqe. An integrated research approach was used where Amaranthus dubius was self-processed into leaf powder. Amaranthus leaf powder (ALP), and the ALP-supplemented wheat flour Ujeqe prototypes 0%, 2%, 4%, and 6% were investigated for their mineral composition. Sensory evaluations of enriched Ujeqe were conducted using 60 panelists on a five-point hedonic scale. Findings show that the moisture contents of the raw materials and the supplemented prototypes were low, indicating a good shelf life of the food ingredient before being used for Ujeqe development. Carbohydrates of raw materials ranged from 41.6–74.3%, fat ranged from 1.58–4.47%, ash ranged from 2.37–17.97%, and protein ranged from 11.96–31.56%. Additionally, fat, protein, and ash content had significant differences at (p < 0.05). The moisture content of enhanced Ujeqe was equally low, connoting keeping quality of the sample. The increase concentration of ALP led to an enriched Ujeqe especially in the ash and protein content. Similarly, calcium, copper, potassium, phosphorus, manganese, and iron content were significantly influenced at (p < 0.05); 2% ALP-supplemented Ujeqe was the most acceptable prototype as the control sample, 6% was the least preferred prototype. Although ALP dubius can enrich staple foods including (Ujeqe), this study declared that higher addition of ALP dubius leads to low consumer acceptability rate of the Ujeqe, which is not statistically significant. Amaranthus is an economical source of fiber, which was not investigated in the study. Therefore, further studies can explore the fiber content of the ALP-supplemented Ujeqe. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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20 pages, 3197 KiB

Open AccessArticle

An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development

by Jinpeng Zou, Jiayi Wang, Kai Hou, Fang Wang, Shiwen Su, Wenjing Xue, Wei Wu, Ni Yang and Xuan Du

Foods 2023, 12(7), 1385; https://doi.org/10.3390/foods12071385 - 24 Mar 2023

Cited by 1 | Viewed by 1795

Abstract

About 10 major crops basically feed the world. In fact, there are still a large number of plants that have not been fully explored and utilized because they have been ignored by the market and research. The expansion of food sources in various countries plays an important role in maintaining food security and nutrition security in the world. Miwu is the aerial part of the medicinal plant Rhizoma Chuanxiong belonging to a traditional local characteristic food raw material. Its edible value is still little known. Through textual research, component determination, literature survey, field research, and SWOT analysis, this paper has a comprehensive understanding of Miwu’s diet history, chemical components, safety risks, and industrial development status. It is found that Miwu has been eaten for 800 years, is rich in nutrients and active ingredients, and has no acute toxicity. In addition, the current industrial development of Miwu has significant advantages and many challenges. To sum up, Miwu is a potentially underutilized food raw material. This paper also provides countermeasures for the industrialized development of Miwu, which will provide a milestone reference for the future utilization and development of Miwu. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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15 pages, 1361 KiB

Open AccessEditor’s ChoiceArticle

Wild Mushrooms as a Source of Protein: A Case Study from Central Europe, Especially the Czech Republic

by Petr Procházka, Jana Soukupová, Kevin J. Mullen, Karel Tomšík, Jr. and Inna Čábelková

Foods 2023, 12(5), 934; https://doi.org/10.3390/foods12050934 - 22 Feb 2023

Cited by 7 | Viewed by 2436

Abstract

Wild mushroom foraging has a long tradition, especially in the region of Central Europe. Wild mushrooms are a valuable food resource, as they provide nutritional benefits to the European population. They offer a relatively high content of protein and are traditionally used in many European cuisines as a substitute for meat. This is particularly true in times of crisis, such as wars and pandemics. The study presented in this paper shows that wild mushrooms can substitute around 0.2 percent of daily protein intake and contribute around 3% to the agricultural output of the Czech economy, which was selected as a representative for Central Europe. The calculated real price of wild mushrooms indicates their increasing popularity as a source of food protein in Central Europe, while their price seems to be independent of the quantity supplied. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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8 pages, 1256 KiB

Open AccessCommunication

Can Molecularly Engineered Plant Galls Help to Ease the Problem of World Food Shortage (and Our Dependence on Pollinating Insects)?

by Victor Benno Meyer-Rochow

Foods 2022, 11(24), 4014; https://doi.org/10.3390/foods11244014 - 12 Dec 2022

Cited by 2 | Viewed by 1423

Abstract

The world faces numerous problems and two of them are global food shortages and the dwindling number of pollinating insects. Plant products that do not arise from pollination are plant galls, which as in the case of oak apples, can resemble fruits and be the size of a cherry. It is suggested that once research has understood how chemical signals from gall-inducing insects program a plant to produce a gall, it should be possible to mimic and to improve nature and “bioengineer” designer galls of different sizes, colorations and specific contents to serve as food or a source of medicinally useful compounds. To achieve this objective, the genes involved in the formation of the galls need to be identified by RNA-sequencing and confirmed by gene expression analyses and gene slicing. Ultimately the relevant genes need to be transferred to naïve plants, possibly with the aid of plasmids or viruses as practiced in crop productivity increases. There is then even the prospect of engineered plant galls to be produced by plant tissue culture via genetic manipulation without the involvement of insects altogether. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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17 pages, 2681 KiB

Open AccessArticle

Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves

by Shauna M. Downs, Ridhima Kapoor, Emily V. Merchant, Tamara Sullivan, Geetanjali Singh, Jessica Fanzo and Suparna Ghosh-Jerath

Foods 2022, 11(23), 3774; https://doi.org/10.3390/foods11233774 - 23 Nov 2022

Cited by 4 | Viewed by 2299

Abstract

Many indigenous foods are nutrient-rich but are often underutilized even among populations at high risk of malnutrition. The aims of this study were to conduct value chain analysis of one cultivated crop (finger millet among the Munda tribe) and one wild green leafy vegetable (Koinaar leaves among the Sauria Paharia tribe) of two Indigenous communities in Jharkhand state, India and to identify entry points for interventions aimed at supporting production and consumption. Semi-structured interviews were conducted with stakeholders among each tribal group and transcripts were open coded and organized based on key themes across the steps of the value chain for each food independently. Improved storage techniques and infrastructure, machinery for processing and improved cooking fuel would help reduce barriers across the finger millet supply chain related to postharvest losses, processing labor and safety concerns related to cooking. For Koinaar leaves, improving drying techniques to increase consumption across seasons and providing training and support to increase opportunities for selling leaves in local markets, where participants mentioned potential language barriers, could strengthen the supply chain. Improving extension services and focusing beyond production has potential to improve the production and consumption of both nutrient-rich crops among Indigenous communities in India. Full article

(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)

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