Nutritional composition of traditional mixed - dishes eaten by elderly women in Vhembe District

Abstract

Globally, one in every eight people (868 million) are malnourished and nearly two billion people suffer from some type of micronutrient deficiencies. Most traditional dishes contain exceptional capabilities to improve nutrition, bring about nutritional variety, hence, they play a significant role in reducing malnutrition, including micronutrient deficiencies sub-Saharan Africa (SSA) and South Africa in particular, where these ills still persist. The conveyance and documentation of indigenous knowledge on traditional food, which this research is aimed at, will make sure that the obtainability and consumption of these foods will be sustained. The aim of this study was to determine the nutritional composition of traditional mixed-dishes eaten by elderly women in Vhembe District. The research design was ethnographic with an analytic component; a mixed methods approach was used for data collection. The qualitative data was analysed using thematic analysis and the quantitative data was analysed using statistical methods on IMB-SPSS (version 26). Frequencies, mean, and analysis of variance (ANOVA) were used to interpret data and means were separated using Duncan’s multiple range test at p < 0.05. The study was conducted in accordance with the Declaration of Helsinki. From the results, one theme and eight sub-themes emerged from the respondents’ narratives during the in-depth interviews. Sixteen types of stiff porridge, eight types of traditional mixed-dishes and twenty-three types of indigenous leafy vegetables were documented. Boiling was the most common traditional cooking method used in food preparation by the Vhavenda and Vatsonga. The Vhavenda and Vatsonga frequently used ground peanuts in the preparation of most traditional foods. The total dietary fibre values ranged from 7.70% to 28.40% and a significantly higher total dietary fibre content was observed in tshidzimba/tihove B at p <0.05. The protein content of traditional mixed dishes varied from 11.70% to 31.50% and a relatively higher protein content was observed in bovhola/xipaswi at p <0.05. The iron content varied from 51.4 mg/100 g to 195.6 mg/100 g significantly different at (p<0.5). Thophi/tshopi had higher vitamin A (288.0 μg/100 g) and β-carotene (576.0 μg/100 g) content, respectively. Sensory evaluation showed that tshidzimba/tihove A was rated significantly higher in mouthfeel, aroma, taste and appearance and overall acceptability than tshidzimba/tihove B, thophi/tshopi and bovhola/xipaswi at p < 0.05. The conclusion is that, there is a great reliance on traditional foods by rural communities. Mixing traditional foods into composite dishes is a common practice among the Vhavenda and Vatsonga. These foods are inexpensive sources of important nutrients and their consumption must be encouraged, especially in local communities where they are readily available to prevent and lessen the burden of micronutrient deficiencies, thereby, promoting healthy lifestyle.