Biodiversity of local foods and their nutrient values in Na-o cultural village, Na-o district, Loei province

Abstract

The objectives of this study were to investigate biodiversity of local foods and their nutrient values in Na-o cultural village, Na-o district, Loei province, and to provide some suggestion for the local food development. The subjects were local food experts. The snow ball technique was used for subject selection. In-depth interviews and focus group discussions were used for data collection. Nutrient content was analyzed by using the INMUCAL program. The results showed that there were 80 recipes of local foods in Na-o cultural village, Loei province. Those were 27 curry recipes, 18 dip recipes, 9 recipes of foods cooked in banana leaves, 5 salad recipes, 4 steam recipes, 3 stir-fried recipes, 3 pounded recipes, 3 grilled recipes, 3 recipes of side dish, and 5 desserts. In terms of nutritive value, it was found that the majority of recipes were low calorie, low fat, low cholesterol, and low sugar. Changing and adding other ingredients and seasonings would help to increase the biodiversity of local foods. This would lead to an increase in the variety of local food types and their nutrients. Promotion of cultivation and husbandry would help to increase biodiversity of those plants and animals, therby enhancing food security.