| dc.description.abstract | Increasing prevalence of chronic diseases and micronutrient deficiency in developing countries is
burdening the national and household resources thus interfering with resource-distribution. Changes
in dietary patterns, attitudes and beliefs about food have resulted in higher prevalence of chronic
diseases and micronutrient deficiencies. This is because indigenous foods especially plant foods are
being replaced by high-fat, energy-dense diets with increased intake of animal foods and yet plant
based foods especially African Indigenous Vegetables (AIVs) are rich in many micronutrients
needed for healthy living. These vegetables are seasonal and recipe formulation promises their
availability throughout the year and may also reduce wastage. Diversification of diets through
increased utilization and consumption of these vegetables would go a long way in alleviating hidden
hunger and malnutrition. The main objective of this research was to develop and evaluate high iron
recipes of East Africa's indigenous vegetables and this was the first time such research was done in
Kenya. The study was carried out at Maseno University where four priority AIV s including: African
nightshade (Solanum scabrum), Vegetable' Amaranth (Amaranthus blitum), Slenderleaf (Crotalaria
ochroleuca) and Cowpea (Vigna unguiculata) were randomly selected. Together with these four
single vegetables, six vegetable combinations were formulated where each vegetable had a
probability of being combined with another to form ten vegetable categories. The vegetables were
boiled for 10 minutes with or wl!hout traditional salt (lye), they were then fried using onions ,giving
rise to twenty vegetable recipes. These vegetables were also blanched and dried under shade then
developed into vegetable products using simsim giving rise to ten vegetable product recipes with the
aim of increasing their shelf life and marketability. Subjective evaluation using grading charts was
used for sensory evaluation to determine acceptability of these recipes. During this evaluation 52
tasters were selected using disproportional stratified random sampling, where four strata were used
as follows; age stratum (11-30 years) and (31-50 years), and sex stratum (female) and (male). FIQm
each stratum, 13 individuals of good health were randomly selected. AIV s were also evaluated
objectively for their iron and copper contents using Atomic Absorption Spectroscopy (AAS) and
vitamin C content was determined using titration method. Data obtained were analyzed using
ANOV A, descriptive and inferential statistics. A total of thirty high iron AIV recipes were
developed out of ~th twenty were vegetable recipes while ten were vegetable product recipes.
Results indicated a significantly higher preference for recipes prepared with traditional salt for both
taste and appearance (P<O.OOl) compared to those prepared without traditional salt. Cooking
significantly increased iron and copper solubility in AIVs (P<0.05), however, fried AIVs had higher
content compared to the boiled ones. There were insignificant mean differences between AIV s
prepared with and those prepared without traditional salt in terms of their iron and copper
availability (P>0.05). Fried AIVs recorded higher mean for vitamin C content compared to the
boiled ones, while raw AIVs had slightly higher vitamin C content compared to AIVs boiled with
traditional salt. Iron, copper and vitamin C levels in the prepared recipes were adequate to supply
their respective recommended daily allowances (RDA). The use of lye and frying method in AIV
recipe preparation could increase AIV consumption due to the increase in acceptability (P<O.OOOl)
and could in the long run reduce iron deficiencies among the vulnerable population. It is possible to
develop vegetable products from AIVs that can help increase AIV shelf life, marketability, supply
throughout the year, and reduce wastage. | en_US |
