Loki, Robert B. O.Ndyomugyenyi, Elly. K.2022-09-062022-09-062016Loki, R. B., & Ndyomugyenyi, E. K. (2016). Diversity and nutritional values of wild fruits of acholi Sub-region, Northern Uganda. Age, 10(19), 8.2319-2402https://nru.uncst.go.ug/handle/123456789/4590A study was conducted in the districts of Gulu, Kitgum, Pader and Amuru to establish the diversity and nutritional value of Wild Fruits (WF) for human consumption. Epistemology of consumption of the wild fruit plant species was also assessed. A total of 206 respondents, which included formerly abducted children (FAC) and district officials were used for the study in two sub-counties from each district. Data were collected using structured questionnaires, observations and focus group discussions. Secondary sources of data were also reviewed. Most respondents who had knowledge, collected and consumed wild fruits were adults between 40-49 years and had little formal education. Fifty-one wild food plants species belonging to 35 families were recorded and 48% of the forest habitat was richest in wild fruit plant (WFP) species and water presented the least number (2%) of WFP species. Twenty six wild fruit plant species were identified and trees constituted the most common form of fruit plant species as compared to herbs. Among the edible parts, fruits were most widely eaten than seeds and were consumed mainly in raw form and thus required less preparation process. Most wild fruit species were richer in vitamin C (>1.0 x 102 mg/100g) and sugar (>5.5%). Although Vitellaria paradoxa was poorer in vitamin C (0.143 x 102 mg/100g) and sugar (2.43%), it recorded the highest protein (5.01%) and fat (2.75%) contents while phosphorus (51.7 mg/100g) and zinc (61.0 mg/100g) were highest in Passiflora edulis. The knowledge of wild fruit consumption was mainly informal, acquired from the parents, grandparents and friends. However, 19.4% of respondents were influenced to eat the fruits either by hunger or rebel commanders during food shortage. The knowledge and consumption of WFP are gradually reducing in the wake of increasing improved agricultural production technology and marketed food plants, eroded culture and tradition. There is need for thorough nutritional evaluation prior to recommendation of WFP for large scale consumption and marketing.enEpistemology, diet, food security, nutrients, wild fruit speciesArticle