RESUMO
Information on the nutrient content of foods commonly consumed (especially indigenous ones) in rural communities of Tanzania is limited. A study was conducted to determine the nutrient content of foods commonly consumed in the Iringa and Morogoro regions. A survey was carried out in six representative villages to identify the types of foods and to determine the frequency of their consumption. Representative samples of the raw foods were collected from local markets and brought to the laboratory for analyses. Determination of protein was done by the micro-Kjeldahl method, fat by Soxhlet extraction and moisture by an oven-drying method. The mineral content was determined by atomic absorption spectrophotometer. The results showed that there is a wide range of foods commonly consumed in the two regions, especially legumes and vegetables. The frequency of consumption depended mainly on the season, whereby during the dry season the frequency of consumption was two to three meals per day and in the rainy season was one to two meals per day. Foods rich in fats were nuts and oil seeds, while good sources of protein included legumes, nuts and oil seeds especially pumpkin seeds, which contained 34.36 g/100 g edible portion. Indigenous vegetables such as mnavu (Solunum nigrum), twangabilidiga, mlenda (Corchorusolitarus) and mkochwe were rich in iron and calcium, with values as high as 24.78 mg iron in twangalibidiga and 812.41 mg calcium/100 g edible portion in mkunungu. Magnesium was highest in mtosi (288.58 mg) and copper was highest in mkunungu (0.49 mg). Mkochwe contained the highest amount of manganese. This study shows that foods locally produced in these regions are rich in nutrients, especially micronutrients, and therefore if consumed in adequate amounts may help to prevent dietary-related disorders.
