Nutritional and Physicochemical Quality of Nkumu (Gnetum spp) Culinary Preparations: Implications for Food Security and Well-being in Gabon.

Le résumé fourni par la source

This article analyzes the impact of consuming Nkumu (Gnetum spp) on the well-being of Gabonese populations, while highlighting the strategic importance of Non-Wood Forest Products (NWFPs) in food security and Gabonese gastronomy. Nkumu, a forest leafy vegetable widely consumed in Gabon, constitutes an NTFP with high nutritional, socio-economic, and cultural value. It is prepared according to various traditional recipes (fresh chopped, cooked in water, with peanut paste, with palm oil, O’fula), which are likely to influence its nutritional and physicochemical quality. The objective of this study is to evaluate the nutritional and physicochemical quality of different culinary preparations of Nkumu and to assess their contribution to the population's well-being. A questionnaire survey was conducted among 350 households to collect information on the most commonly used traditional culinary techniques, the places and methods of sourcing Nkumu, and the recipes, which allowed us to prepare our samples. The analyses focused on: nutritional parameters (water, dry matter, proteins, lipids, carbohydrates, fibers, minerals) and physicochemical parameters (pH, titratable acidity). The results show significant variations in nutritional and physicochemical parameters depending on the recipes, reflecting the influence of culinary techniques on the bioavailability of nutrients. Some preparations (fresh Nkumu, Nkumu O’fula) stand out for their mineral richness, while recipes rich in lipids show a dilution of micronutrients. This study confirms the central role of Nkumu in food, nutrition; and livelihoods. It emphasizes the necessity to promote optimized culinary practices in order to sustainably value NWFPs.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.