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Indigenous Foods: Bridging Tradition and Innovation for Global Nutrition and Health

A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".

Deadline for manuscript submissions: 30 June 2026 | Viewed by 1426

Special Issue Editors

Food Evolution Research Laboratory, School of Tourism and Hospitality, University of Johannesburg, Johannesburg 2092, South Africa
Interests: nutrition; healthy diets; food security; food processing; community nutrition; indigenous foods; nutrition transition

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Guest Editor
Food Evolution Research Laboratory, School of Tourism and Hospitality, University of Johannesburg, Johannesburg 2092, South Africa
Interests: nutrition; healthy diets; food security; food safety; food microbiology; food processing; community nutrition

Special Issue Information

Dear Colleagues,

We invite scholars and practitioners to submit original research articles and systematic reviews for a forthcoming Special Issue focused on nutrition and health through the lens of indigenous and traditional foods. Persistent malnutrition, rising diet-related chronic diseases, and accelerating food insecurity demand fresh, evidence-based solutions. Indigenous food resources, rich in nutritional value, cultural heritage, and ecological sustainability, offer a promising pathway towards this aim.

Submissions may address (but are not limited to) the following:

  • Nutrient composition and health benefits of under-utilised indigenous crops, wild edibles, and traditional preparations.
  • The integration of indigenous foods into contemporary diets, including culinary innovation, functional food development, and consumer acceptance.
  • Public health nutrition, food systems, and policy initiatives leveraging indigenous foods to combat malnutrition and non-communicable diseases.
  • Applications of artificial intelligence and data science for mapping, promoting, or evaluating indigenous food use.
  • Interdisciplinary perspectives linking nutrition with culture, medicine, anthropology, economics, and environmental science.

We particularly encourage studies that employ multidisciplinary or mixed-methods approaches that connect laboratory findings with community impacts and policy relevance.

Dr. Hema Kesa
Dr. Alex Tchuenchieu Kamgain
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 250 words) can be sent to the Editorial Office for assessment.

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. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly 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 2500 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

  • indigenous foods
  • traditional diets
  • nutrition health
  • food security
  • chronic diseases
  • sustainable agriculture
  • cultural heritage
  • functional foods
  • artificial intelligence

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Published Papers (2 papers)

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Research

14 pages, 1583 KB  
Article
Pupils’ Acceptance and Plate Waste of Sorghum-Based Breakfasts in South African School Feeding Programmes: A Mixed-Methods Study Across Five Provinces
by Hema Kesa, Eridiong Onyenweaku and Alex Dimitri Tchuenchieu Kamgain
Int. J. Environ. Res. Public Health 2026, 23(2), 192; https://doi.org/10.3390/ijerph23020192 - 31 Jan 2026
Viewed by 442
Abstract
Sorghum-based porridges are a key component of breakfast meals in South African school feeding programmes. While these meals support learner nutrition and educational outcomes, their effectiveness depends on learner acceptance and the extent of plate waste. This study assessed acceptance and plate waste [...] Read more.
Sorghum-based porridges are a key component of breakfast meals in South African school feeding programmes. While these meals support learner nutrition and educational outcomes, their effectiveness depends on learner acceptance and the extent of plate waste. This study assessed acceptance and plate waste of two sorghum-based porridges—Mabele (100% sorghum) and Morvite (pre-cooked sorghum, 75–100% depending on flavour, with possible inclusion of soya, cow’s milk, and wheat/gluten)—compared with instant maize meal, Jungle Oats (100% wholegrain oats), within the Tiger Brands Foundation breakfast programme. Patterns of waste and underlying reasons were examined across five provinces. A mixed-methods approach was used in 25 primary schools across Gauteng, KwaZulu-Natal, Limpopo, North West, and Northern Cape. Quantitative data were collected through 10-day food waste diaries completed by Volunteer Food Handlers and analysed using descriptive statistics, ANOVA, and regression models. Qualitative data were obtained from 75 semi-structured staff interviews and 25 learner focus groups, analysed thematically using ATLAS.ti version 22. Overall, food waste was low, with “no food waste” reported in over half of the observations. Acceptance of sorghum-based products varied. Morvite was generally well accepted, whereas Mabele was frequently disliked in some provinces. Key drivers of waste included food dislike, poor preparation, bland flavour, and learner absenteeism, with serving conditions and a lack of utensils as secondary factors. Although waste was modest, variability in acceptance of sorghum-based porridges suggests the need to improve preparation quality, flavour, and serving conditions to enhance programme effectiveness. Full article
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12 pages, 281 KB  
Article
Combating Malnutrition: Nutrient and Energy Composition of Locally Formulated Ready-to-Use Therapeutic Foods for Children
by Amina Sa’id Muhammad, Eridiong Ogbonna Onyenweaku, Kamaluddeen Babagana, David Sale Danjuma and Raymond Nabem Beba
Int. J. Environ. Res. Public Health 2025, 22(12), 1845; https://doi.org/10.3390/ijerph22121845 - 10 Dec 2025
Viewed by 618
Abstract
Background: Nigeria faces a severe child malnutrition crisis, with approximately 1 million severe cases reported for 2025. This burden positions Nigeria among the top countries globally for stunting and wasting in under-fives, exacerbated by factors like food insecurity, flooding, and conflict—particularly in [...] Read more.
Background: Nigeria faces a severe child malnutrition crisis, with approximately 1 million severe cases reported for 2025. This burden positions Nigeria among the top countries globally for stunting and wasting in under-fives, exacerbated by factors like food insecurity, flooding, and conflict—particularly in the northern part. This study investigated the development and assessment of Ready-to-Use Therapeutic Foods (RUTF) produced from locally sourced ingredients in Kano State, Nigeria, targeting child malnutrition. Methods: Three distinct RUTF formulations were prepared using rice, wheat, groundnut, and soybean, with raw materials purchased from local markets and processed into blends. Proximate, vitamin (A, C, and E), and mineral (zinc, iron, potassium, magnesium, calcium, and sodium) compositions were measured following the Association of Official Analytical Chemists’ (AOAC) standard procedures. Sensory evaluation using a 9-point hedonic scale assessed taste, aroma, flavour, appearance, and overall acceptability. Results: Notable variations were observed among the samples. Blend A exhibited the highest energy (563.08 kcal/100 g), carbohydrate (46.57%), fat (35.84%), and vitamin E (9.29 mg/100 g) content. Blend B was highest in protein (16.71%), iron (2.40 mg/100 g), calcium (21.05 mg/100 g), and vitamin A (15.89 µM). Blend C contained the most potassium (61.65 mg/100 g) and vitamin C (11.70 mg/100 g), with moderate levels of other nutrients. Sensory ratings showed no significant (p < 0.05) differences among the parameters. Conclusions: The nutrient composition and acceptability of RUTF blends suggest that affordable, effective dietary solutions can be produced using local crops. These findings support the potential for locally formulated RUTFs to contribute to reducing child malnutrition in low-resource settings with further enhancements. Full article
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