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Cereals
Maize
- beneficial for East Africa?
The main staples of East Africa were
millet and sorghum. These ancient grains
offered a diversity of beneficial nutrients.
These species got replaced by many quick
growing varieties of maize.
In East African diets the staple foods
played a very important role as an energy
source and in certain seasons of the year
they supplied 80 to 90 per cent of the
protein intake, practically all the vitamin
B1, nearly all the nicotinic acid and
important amounts of essential substances
such as vitamin A, calcium and phosphorus
were derived from staples.
Discover
more about the advantages of the disappearing
ancient grains
and its connection to deficiency disease
Maize
The advantage of maize compared to sorghum
and millet is that high yields can be
achieved through low labour costs. The
introduction of white varieties of maize
to East Africa lead to vitamin A deficiencies
in certain areas because of the low carotene
content in these maize species together
with the minor intake of other vitamin
A rich foods. Besides the low carotene
content, maize is also very poor in calcium,
and the biological value of its protein
is low as well (viz. 60). Another disadvantage
of some white maize species is that they
need regular rainfall over a 90-day period
and when seasonal downpours dissipate
it is farmers who are most affected.
Reference: Culwick, A.
T. and G. M. Culwick (1941). "Nutrition
and native agriculture in East Africa."
East African Medical Journal 6: 146-153.
Sorghum
Sorghum is still a very important staple
crop in African countries. The most popular
sorghums are longer maturing than maize
and involved in longer labour but they
are characterized through their drought
resistance and high content of calcium.
Furhtermore, they provide an important
source of carotene and the biological
value of their protein is said to be high
(viz 83) referred to Culwick, A. T. and
G. M. Culwick.
Reference: Culwick, A.
T. and G. M. Culwick (1941). "Nutrition
and native agriculture in East Africa."
East African Medical Journal 6: 146-153.
Finger
millet
Synonyms of Eleusine coacana l. are:
African millet, koracan, ragi (India),
wimbi (Saeahili), bulo (Uganda), and telebun
(Sudan)
Millet is one of the oldest foods and
possibly the first cereal grain which
was used for domestic purposes. Its roots
are believed to originate from Uganda
or a neighbouring area. Finger millet
is thought to be very rich in calcium
(0.2% as compared with 0.007% for maize
as examined by the chemical laboratory
in dar es Salaam). Furthermore, it will
grow on poor soil and mature quickly but
it needs an abundant amount of water.
It contains a myriad of beneficial nutrients:
- Nearly 15% of protein
- High amount of fibre
- B-complex vitamins including niacin,
thiamine, riboflavine
- Essential amino acids: methionine, lecithin
- Vitamin E
- High in minerals: iron, magnesium, phosphorus,
potassium
The seeds are rich in:
- Phytochemicals, including phytic acid
believed to lower cholesterol and phytate
which is associated to reduce cancer
Reference: Culwick, A.
T. and G. M. Culwick (1941). "Nutrition
and native agriculture in East Africa."
East African Medical Journal 6: 146-153.
Millet bran and corn
bran lowers plasma total and LDL cholesterol
levels in hypercholesterolemic subjects
Source:
Gooneratne, J., L. Munasinghe, et al.
(2005). Millet bran and corn bran lowers
plasma total and LDL cholesterol levels
in hypercholesterimic subjects. 18th International
Congress of Nutrition, Durban, South Africa,
S. Karger, Annals of Nutrition & Metabolism.
 PDF:
Millet
bran and corn bran lowers plasma total
and LDL cholesterol levels
Rice
Compared to finger millet, sorghum and
maize, rice requires special conditions
to grow. If it is properly cultivated
on suitable land and under optimal conditions,
more calories per acre can be yield than
with any other grain. The protein of rice
is of high biological value (viz. 80)
but the carotene content is very low compared
to other grains and if it is milled intensely,
it losses most of its vitamin B1. Furthermore,
the methods of storing, washing and cooking
rice are also very important with regard
of Vitamin B1.
The shift from traditional grains (African
millet, sorghum, pennisetum) to rice and
the lack of information of natives about
its suitable methods of storage, processing
and cooking lead to vitamin B-1 deficiency
diseases in African populations. The conclusion
can be drawn that the use of "old"
grains (African millet, sorghum, pennisetum)
among the majority of the Bantu tribes
had a sound empirical basis.
Storage of rice:
The method of storing, washing and cooking
rice are very important in relation to
its vitamin B-1 content. The long storage
of rice can lead to an undesirably taste,
needing a well washing before the cooking
which concludes in a serious loss of vitamin
B-1.
Reference: Culwick, A.
T. and G. M. Culwick (1941). "Nutrition
and native agriculture in East Africa."
East African Medical Journal 6: 146-153.
Cereals in the Kidugalo village 1965-1967
PDF:
Nutrition
status survey in the Kidugalo village
1965-1967
Excellent
information sources:
Nutrient
composition of sorghum, finger millet,
rice, wheat, maize
PDF:
Tanzania's
cereals of the past
This article provides interesting insight
into the food patterns and nutrient intakes
of East African's past and highlights
the major influencing factors which brought
about the changes.
Reference: Oltersdorf,
U. (1971). Comparison of Nutrient Intakes
in East Africa. Proceedings of a conference
held in Blantyre, Malawi, International
Biological Programme, 7 Marylebone road,
London, NW1, England.
BOOKS
FAO
Sorghum and Millet in Human Nutrition
A unique and fascinating book about
African grains from pre-historic to modern
times identifying those that are still
commonly eaten, and others that are sadly
neglected and close to being on the endangered
list.
"The first part of the book traces
the origin and movement of several West
African Foods from pre-historic to modern
times identifying those that are still
commonly eaten, and others that are sadly
neglected and close to being on the endangered
list. The foods are appropriately classified
into roots and tubers, starchy fruits,
cereals, legume grains, condiments and
spices, and are briefly described complete
with local and scientific names."
Created
by Verena Raschke 2005
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