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Protein Percentage in Animals 46 Fig Utilization of Non-conventional Food Resources during Disasters in Sudan By Alsamowal Mohamed Mirghani B.Sc. in (Soil Science and water), Faculty of Agricultural Studies Sudan University of Science and Technology 2004 Supervisor Ustaz Idris Mohamed Nur A dissertation submitted to the University of Khartoum in partial fulfillment of the requirements for the degree of M.Sc in desertification Desertification and Desert Cultivation Studies Institute (DADCSI) University of Khartoum March 2007 اﻵﻳـــﺔ ﻗﺎل ﺗﻌﺎﻟﻰ: { ﻳ ﻮ ﺳ ﻒ ﺃﹶﻳﻬﺎ ﺍ ﻟ ﺼ ﺪ ﻳ ﻖ ﺃﹶﻓﹾﺘِﻨﺎ ﻓِﻲ ﺳ ﺒ ﻊِ ﺑﻘﹶﺮﺍﺕٍ ﺳِ ﻤ ﺎ ﻥٍ ﻳ ﺄﹾ ﻛﹸ ﻠﹸ ﻬ ﻦ ﺳ ﺒ ﻊ ﻋِﺠﺎﻑ ﻭ ﺳ ﺒ ﻊِ ﺳ ﻨ ﺒ ﻼﹶ ﺕٍ ﺧ ﻀ ﺮٍ ﻭ ﺃﹸ ﺧ ﺮ ﻳ ﺎ ﺑِ ﺴ ﺎ ﺕٍ ﻟﱠﻌﻠﱢﻲ ﺃﹶ ﺭ ﺟِ ﻊ ﺇِ ﻟﹶ ـ ﻰ ﺍ ﻟ ﻨ ـ ﺎ ﺱِ ﻟﹶ ﻌ ﻠﱠ ﻬ ـ ﻢ ﻳ ﻌ ﻠﹶ ﻤ ﻮ ﻥﹶ} ﺻﺪق اﷲ اﻟﻌﻈﻴﻢ (ﺳﻮرة ﻳﻮﺳﻒ، اﻻﻳﺔ: 45) I Dedication This study is dedicated to My father Beloved mother Dear brother and sister Alsamowal II Acknowledgment My gratitude and appreciation firstly and lastly to my supervisor Ustaz Idris Mohamed Nur for his helpful guidance, suggestions, review and continuous support during the period of study. His leadership and friendly attitude were a great help to me. Special thanks to the staff of Animal Production Department for their assistance and cooperation during this study. Thanks to Dr. Abdulwahab Hassan Abdullah. Also my thanks extended to the staff of (DADCSI) for advices and encouragement. Full thanks are extended to my dear colleagues in the institute for their assistance during laboratory analysis and also to my friends. Thanks to the laboratory technicians of soil science and environment department for their good performance and accuracy of analysis. Grateful thanks to my family for their patience. Thanks are also extended to the persons who supported the processing study. III Abstract (English) There are a number of non-conventional food resources in the different ecological zones of Africa, whose production and consumption can be increased to ensure adequate food security and nutritive diet, especially during disasters and food shortage. These food resources could include: plants, animals, fish, insect and birds. Accordingly, a study was conducted with the aim of assessing the nutritional benefits of Non-conventional food resources, as compared to the traditional foods, and the role they can play in diversifying the diet. In conducting sample analysis for the Non- conventional foods, it was generally found that the Non-conventional foods of the five groups tested were superior to the traditional ones in the area of protein content and some other characteristics. Therefore, strategies to increase food supply from the non- conventional food resources is important for eradicating hunger, malnutrition and keeping people alive in times of disasters and food shortage. There are certain cultural taboos and prejudices that attach low social value to the consumption of Non-conventional food resources. IV Abstract (Arabic) ﻤﻠﺨﺹ ﺍﻟﺒﺤﺙ ﻫﻨﺎﻟﻙ ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﻤﻭﺍﺭﺩ ﺍﻟﻐﺫﺍﺀ ﻏﻴﺭ ﺍﻟﺘﻘﻠﻴﺩﻴﺔ ﻓﻲ ﺍﻟﺒﻴﺌﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻓﻰ ﺃﻓﺭﻴﻘﻴﺎ . ﻴﻤﻜﻥ ﺯﻴﺎﺩﺓ ﺇﻨﺘﺎﺝ ﻭﺍﺴﺘﻬﻼﻙ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺭﺩ، ﻟﺘﺄﻤﻴﻥ ﺍﻷﻤﻥ ﺍﻟﻐﺫﺍﺌﻲ ﻭﺍﻟﺘﻐﺫﻴﺔ ﺨ ﺎ ﺼ ﺔﹰ ﺨﻼل ﺍﻟﻜﻭﺍﺭﺙ ﻭﻨﻘﺹ ﺍﻟﻐﺫﺍﺀ. ﻴﻤﻜﻥ ﺃﻥ ﺘﺸﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺭﺩ ﺍﻟﻨﺒﺎﺘﺎﺕ، ﺍﻟﺤﻴﻭﺍﻨﺎﺕ، ﺍﻷﺴﻤﺎﻙ، ﺍﻟﺤﺸﺭﺍﺕ ﻭﺍﻟﻁﻴﻭﺭ. ﺘ ﺒ ﻌ ﺎﹰ ﻟﺫﻟﻙ - ﺃﺠﺭﻴﺕ ﺍﻟﺩﺭﺍﺴﺔ ﻭﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻀﺭﻭﺭﻴﺔ ﻭﺍﻟﺘـﻲ ﻏﻁـﺕ ﺍﻟﻤﺠﻤﻭﻋـﺎﺕ ﺍﻟﺨﻤﺱ ﺍﻟﻤﺫﻜﻭﺭﺓ ﺃﻋﻼﻩ - ﻋﻤﻭﻤﺎﹰ ﺍﻟﻤﻭﺍﺭﺩ ﻏﻴﺭ ﺍﻟﺘﻘﻠﻴﺩﻴﺔ ﻟﻠﺨﻤﺱ ﻤﺠﻤﻭﻋـﺎﺕ ﺍﻟﻤـﺫﻜﻭﺭﺓ، ﻜﺎﻨﺕ ﻓﻰ ﻤﺴﺘﻭﻯ ﺃﻋﻠﻰ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﻭﺍﺭﺩ ﺍﻟﺘﻘﻠﻴﺩﻴﺔ ﻓﻲ ﻤﺤﻴﻁ ﺍﻟﺒﺭﻭﺘﻴﻥ ﻭ ﺒﻌﺽ ﺍﻟﺨـﺼﺎﺌﺹ ﺍﻷﺨﺭﻯ ﺍﻟﺘﻰ ﺩﺭﺴﺕ. ﻭﻋﻠﻴﻪ - ﻴﻤﻜﻥ ﺘ ﺠﻬﻴﺯ ﺇﺴﺘﺭﺍﺘﻴﺠﻴﺔ ﻹﻜﺜﺎﺭ ﻭﺇﻤﺩﺍﺩ ﺍﻟﻐﺫﺍﺀ ﻤﻥ ﺍﻟﻤﻭﺍﺭﺩ ﻏﻴﺭ ﺍﻟﺘﻘﻠﻴﺩﻴـﺔ ﻭﺫﻟﻙ ﻟﻤﺤﺎﺭﺒﺔ ﺍﻟﺠﻭﻉ، ﺴﻭﺀ ﺍﻟﺘﻐﺫﻴﺔ ﻭﺇﻤﺩﺍﺩ ﺍﻟﻤﺘﺄﺜﺭﻴﻥ ﻓﻰ ﺤﺎﻟﺔ ﺍﻟﻜﻭﺍﺭﺙ ﻭﻗﻠﺔ ﺍﻟﻐﺫﺍﺀ. ﻫﻨﺎﻟﻙ ﺒﻌﺽ ﺍﻟﺤﺴﺎﺴﻴﺎﺕ ﻨﺤﻭ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻐﻴﺭ ﺘﻘﻠﻴﺩﻴﺔ ﻨﺎﺘﺠﺔ ﻋﻥ ﺍﻟﺠﺎﻨﺏ ﺍﻟﺜﻘـﺎﻓﻰ ﻭﺍﻟﺒﻴــﺊ ﻭﺍﻟﺘﻲ ﺘﻘﻠل ﻤﻥ ﺃﻫﻤﻴﺔ ﻭﺇﺴﺘﻬﻼﻙ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺭﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ V Table of Contents Content Page Verse of Quran …………………………………..………………… I Dedication ………………………………………………………... II Acknowledgment ………………………………………………. III Abstract …………………………………………………… IV V ............................................................................................اﻟﺨﻼﺻﺔ Table of contents …………………………………………….. VI List of Tables …………………………………………….. XI List of Figures …………………………………………….. XII List of Plates ………………………………………………….. XIII Chapter One: Introduction 1 Definition of non-conventional food resources ………………. 2 Classification of non-conventional food resources …………… 2 Purpose and scope of the thesis …………………………………. 3 Chapter Two: Literature review 4 Chapter Three: Materials and Methods 19 3.1 Materials ………………………………………………… 19 3.1.1 Plants……………………………………………………… 19 3.1.2 Animals …………………………………………………… 19 3.1.3 Fish ………………………………………………………. 20 3.1.4 Insects …………………………………………………….. 20 3.1.5 Birds ……………………………………………………… 20 3.2 Methods …………………………………………………. 26 VI 3.2.1 Preparation of samples ……………………………………… 26 3.2.2 Proximate analysis ……………………………………… 26 3.2.2.1 Crude protein ………………………………………… 26 3.2.2.2 Available carbohydrates…………………………….. 27 3.2.2.3 Fat content ………………………………………………… 27 3.2.2.4 Crude fiber ……………………………………….. 28 3.2.2.5 Moisture content …………………………………….. 29 3.2.2.6 Ash content ……………………………………………… 29 3.2.3 Minerals……………………………………………. 30 3.2.3.1 Extraction ……………………………………………… 30 3.2.3.2 Potassium and sodium contents …………………….. 31 3.2.3.3 Calcium and magnesium ………………………………….. 31 3.2.3.4 Calcium ……………………………………………… 32 3.2.3.5 Phosphorus determination ………………………… 33 3.3 Statistical analysis of the data collected………….. 33 Chapter Four: Results and Discussion 34 4.1 Proximate analysis ………………………………………. 43 4.1.1 Protein …………………………………………………………. 43 4.1.1.1 Plants ……………………………………………………………… 43 4.1.1.2 Animals …………………………………………………. 43 4.1.1.3 Fish ………………………………………………………. 44 4.1.1.4 Insects …………………………………………………….. 44 4.1.1.5 Birds ……………………………………………………. 44 4.1.2 Carbohydrate ………………………………………………. 50 4.1.2.1 Plants …………………………………………………… 50 4.1.2.2 Animals …………………………………………………. 50 4.1.2.3 Fish …………………………………………………… 50 4.1.2.4 Insects …………………………………………………… 50 VII 4.1.2.5 Birds…………………………………………………. 51 4.1.3 Fat………………………………………………………….. 57 4.1.3.1 Plants …………………………………………………. 57 4.1.3.2 Animals ……………………………………………… 57 4.1.3.3 Fish …………………………………………………… 57 4.1.3.4 Insects ……………………………………………. 57 4.1.3.5 Birds …………………………………………………. 58 4.1.4 Fibre …………………………………………………………… 58 4.1.5 Dry matter ………………………………………………….. 60 4.1.5.1 Plants ……………………………………………………………….. 60 4.1.5.2 Animals …………………………………………………… 60 4.1.5.3 Fish …………………………………………………….. 60 4.1.5.4 Insects …………………………………………………. 61 4.1.5.5 Birds …………………………………………………… 61 4.1.6 Ash ……………………………………………………………….. 61 4.1.6.1 Plants ………………………………………………………. 61 4.1.6.2 Animals ………………………………………………… 61 4.1.6.3 Fish …………………………………………………………… 61 4.1.6.4 Insects ………………………………………………… 62 4.1.6.5 Birds ……………………………………………………….. 62 4.2 Minerals ……………………………………………………… 70 4.2.1 Sodium …………………………………………………… 70 4.2.1.1 Plants ……………………………………………………… 70 4.2.1.2 Animals ………………………………………………… 70 4.2.1.3 Fish ……………………………………………………….. 70 4.2.1.4 Insects …………………………………………………. 70 4.2.1.5 Birds ………………………………………………………… 70 4.2.2 Potassium ……………………………………………………. 71 VIII 4.2.2.1 Plants …………………………………………………. 71 4.2.2.2 Animals …………………………………………………. 71 4.2.2.3 Fish ……………………………………………………. 71 4.2.2.4 Insects …………………………………………………. 71 4.2.2.5 Birds …………………………………………………… 71 4.2.3 Calcium ……………………………………………………… 71 4.2.3.1 Plants ……………………………………………… 71 4.2.3.2Animals …………………………………………………… 72 4.2.3.3 Fish ……………………………………………………….. 72 4.2.3.4 Insects ………………………………………………. 72 4.2.3.5 Birds …………………………………………………. 72 4.2.4 Magnesium ……………………………………………….. 72 4.2.4.1 Plants ………………………………………………….. 72 4.2.4.2 Animals …………………………………………………. 72 4.2.4.3 Fish ……………………………………………………. 73 4.2.4.4 Insects ……………………………………………………………. 73 4.2.4.5 Birds ……………………………………………………….. 73 4.2.5 Phosphorus …………………………………………………… 73 4.2.5.1 Plants ……………………………………………………… 73 4.2.5.2 Animals ………………………………………………….. 73 4.2.5.3 Fish ………………………………………………….. 73 4.2.5.4 Insects ……………………………………………….. 74 4.2.5.5 Birds ………………………………………………………. 74 4.2.6 Nitrogen content ……………………………………………… 80 4.2.6.1Plants …………………………………………………. 80 4.2.6.2 Animals …………………………………………………. 80 4.2.6.3 Fish ……………………………………………………. 80 4.2.6.4 Insects ……………………………………………………. 80 IX 4.2.6.5 Birds …………………………………………………….. 80 Chapter Five: Conclusions and Recommendations 82 Conclusions …………………………………………………….. 82 Recommendations ………………………………………………… 83 Chapter Six: References 84 Chapter Seven: Appendices 89 X List of tables Table name Page Table (2.1): Compositions of cereal grains used as famine food in W. 6 Sudan compared with those of local staple grains (% on dry matter basis). Table (2.2): Comparison of fatty acid composition of seed oil of cereal 7 grains used as famine food in W. Sudan with those of local staple grains (g(100g total fatty acids)1-1. Table (2.3): Comparison of fatty acid composition of seed oil of cereal 8 grains used as famine food in W. Sudan with those of local staple grains (g(100g total fatty acids)1-1 (% on dry matter basis). Table (2.4): Comparison of amino acid composition of proteins of cereal 9 grains used as famine food in W. Sudan with those of local staple grains Amino acid concentration {g (16g N) –1}. Table (2.5): Chemical analysis of some plants consumed as famine foods in 10 the Eastern states (% dry matter basis). Table (2.6): Comparison of chemical composition of difra and adar, 11 consumed as cereals in famine periods, with local staple grain dura and dukhn (on dry mater basis). Table (2.7): Some common edible wild vegetables in Somalia. 12 Table (3.1): Information on materials used (Plants). 21 Table (3.2): Information on materials used (Farm animals). 22 Table (3.3): Information on materials used (Fish). 23 Table (3.4): Information on materials used (Insects). 24 Table (3.5): Information on materials used (Birds). 25 Table (4.1): Share of specified crops in total calories consumed in selected 36 African countries as average percentage. Table (4.2): Chemical composition of the 25 different food sources. 41 Table (4.3): Minerals content of the 25 different food sources. 68 Table (4.4): Summary table for the conducted analysis. 81 XI List of Figures Figure name Page Fig. (4.1): Types of diet in Africa 35 Fig. (4.2): Areas of Africa at risk for natural disasters 38 Fig. (4.3): Protein percentage in plants 45 Fig. (4.4): Protein percentage in animals 46 Fig. (4.5): Protein percentage in Fish 47 Fig.
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