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Contributions of Small Grains Grown in Zimbabwe’s Dryland Regions in Boosting Immunity and Combating COVID-19

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COVID-19 in Zimbabwe

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Abstract

The COVID-19 has had a significant impact on people’s lives and livelihoods in Zimbabwe, particularly the elderly and those suffering from underlying conditions. Generally, COVID-19 has increased the use of immune-boosting foods and nutritional supplements as preventative and therapeutic interventions. Small grains, such as sorghum and millets, have long been mainstays of the Zimbabwean diets, both in rural and urban settings. There is, however, scarcity of data linking the nutritional content and phytochemistry of small grains grown in Zimbabwe’s drylands to COVID-19 prevention and treatment. The current study investigates, critically synthesises, and identifies gaps in the role of sorghum and millets in boosting human immune systems, with a focus on COVID-19 prevention and treatment. The systematic literature review approach was adopted to gather information on how small grains can contribute to COVID-19 management. In Zimbabwe, sorghum and millets meal are used to prepare different foods, including porridges and most traditionally fermented foods, such as nonalcoholic beverages. Although there is no conclusive evidence that sorghum and millets boost immunity, presence of significant quantities of minerals, vitamins, and phytochemicals in sorghum and millets derived foods indicates their importance in improving immune system performance. Additionally, the high concentration of resistant starch in sorghum and millets has been linked to a delayed release of glucose into the circulation, resulting in reduced chances of underlying conditions, such as diabetes and hypertension. Furthermore, millets and sorghum are important sources of antioxidants, such as quercetin, curcumin, and ellagic and polyphenols, particularly flavonoids that have been identified as possible inhibitors of SARS-CoV-2 infection. With inconclusive evidence to support contributions of millets and sorghum in COVID-19 prevention and treatment, more randomised and controlled clinical trials are required to confirm their significance. The outcomes of such studies would significantly affect the possibilities of expanding nutritional interventions in the fight against COVID-19.

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Authors and Affiliations

  1. Department of Agricultural Economics and Development, Manicaland State University of Applied Sciences, Mutare, Zimbabwe

    Sakadzo Nyasha & Nyasha Chipunza

  2. Department of Agriculture Management, Zimbabwe Open University, Masvingo, Zimbabwe

    Tapiwa Andrew Kugedera

  3. School of Natural Sciences, Great Zimbabwe University, Masvingo, Zimbabwe

    Zakio Makuvara & Jerikias Marumure

  4. Department of Livestock, Wildlife and Fisheries, Great Zimbabwe University, Masvingo, Zimbabwe

    Rumbidzai Blessing Nhara

Authors
  1. Sakadzo Nyasha
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  2. Tapiwa Andrew Kugedera
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  3. Zakio Makuvara
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  4. Nyasha Chipunza
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  5. Rumbidzai Blessing Nhara
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  6. Jerikias Marumure
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Corresponding author

Correspondence to Sakadzo Nyasha .

Editor information

Editors and Affiliations

  1. Exxaro Chair in Climate and Sustainability Transitions, University of South Africa, Pretoria, South Africa

    Lazarus Chapungu

  2. Exxaro Chair in Climate and Sustainability Transitions, University of South Africa, Pretoria, South Africa

    David Chikodzi

  3. Department of Tourism and Integrated Communications, Vaal University of Technology, Vanderbijlpark, South Africa

    Kaitano Dube

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Nyasha, S., Kugedera, T.A., Makuvara, Z., Chipunza, N., Nhara, R.B., Marumure, J. (2023). Contributions of Small Grains Grown in Zimbabwe’s Dryland Regions in Boosting Immunity and Combating COVID-19. In: Chapungu, L., Chikodzi, D., Dube, K. (eds) COVID-19 in Zimbabwe. Springer, Cham. https://doi.org/10.1007/978-3-031-21472-1_5

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