Nutritional insecurities in rural communities of Tanzania: the roles of wild edible foods (WEFs) in supplementing household nutrition

• Wild edible foods (WEFs) offer potential solutions for food insecurity and malnutrition. • Incorporating WEFs in diets can be an alternative to conventional nutrition in poor communities. • Conserving WEFs with potential nutritional profile is essential in food-insecure regions. • Integrating WEFs into local food systems can strengthen food security strategies. Wild edible foods (WEFs) are currently consumed in various local communities in Tanzania. Despite their prevalence, there is a lack of comprehensive information regarding their nutritional profile. To address this gap, a study was conducted to assess their role in supporting local dietary. We identified 36 WEFs, including 12 wild fruits, 18 vegetables, and 6 wild edible mushrooms. The majority of participants (74.9%) indicated that WEFs are regularly consumed within households. Laboratory analysis identified significant nutritional variability among WEFs, with Justicia heterocarpa exhibiting the highest Ca (863.5 mg/100g) and Mg (430.8 mg/100g). Solanum nigrum highest K (984.7 mg/100g) and Fe (44.4 mg/100g). Proximate analysis revealed that Justicia heterocarpa had the highest moisture content (87.9%) and crude protein (5.3%). Passiflora edulis displayed the highest ash content (8.9%), whereas Cyphomandra betacea had the highest crude fibre (39.4%). Phenolic, flavonoid, and tannin contents were highest in S. nigrum (8.15 mgGAE/g), J. heterocarpa (147.12 mgQE/g), and A. spinosus (58.29 mgTAE/g), respectively. Vitamin C, B1, and B2 were highest in C. betacea (27.2 mg/100g), S. nigrum (0.59 mg/100g), and G. paviflora (22.15 mg/100g), respectively. The noted nutritional profile of the studied WEFs indicates their potential to supplement basic dietary needs, offering alternative source of nutrients.