Nutritional evaluation of indigenous foods with potential food-based solution to alleviate hunger and malnutrition in Kenya

Objective: This study was designed to evaluate the nutritional quality and key essentialnutrients in indigenous foodsconsumed by vulnerable groups to identify practical applications for alleviation of hunger and malnutrition in Kenya.Plant foods such as cereals, legumes and vegetables possess high nutritive value and functional properties which are associated with positive health and nutrition.Methodology and results: The indigenous foods were identified and selected on the basis of common food ingredients used by vulnerable groups in Kenya. They were evaluated for their nutritional composition, amino acid and fatty acid profiles using standard methods. The foods contained 6-44% protein; 11-43% fat; 324-497 kcal energy; 15-57% carbohydrates; 25-328 mg/100g calcium; 1.0-51 mg/100g iron; 44-1320 mg/100g magnesium among others.The indigenous vegetables exhibited 3.2-63 mg/100g vitamin C and 0.7-5.1 mg/100g @-carotene contents while the grains showed 22-110 Ag/100g folic acid, 1.2-17.7 mg/100g niacin andhigh B Vitamins content. The total essential amino acid content ranged from 0.9 to 12.8% whilefatty acid levels were 4.8-33.6% palmitic, 1.5-9.0% stearic, 2.2-53.9% oleic, 4.5-53.7% linoleic and 0.9-60.4% B-linolenic acids.Conclusion and application of findings: The study demonstrated that the food ingredients were high in macro- and micro-nutrients, essential amino acids and fatty acids, and could potentially be used in addressing nutrition and food security issues, particularly among vulnerable groups in Kenya. The study findings provide practical feasibility of on use of locally-produced formulations as low-cost alternatives in supplementary and emergency feeding programmes to reduce malnutrition and chronic diseases. These foods are low-cost and locally available and therefore offer food-based solutions to hunger and malnutrition in developing countries.Keywords: Indigenous foods; Nutrient content; Fatty acids; Amino acids; vulnerable groups

The effect of homogenization, stabilizwe and amylase treatment on viscosity of passion fruit juice

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Familial tendency and dietary association of goitre in Gamo-Gofa, Ethiopia

Objective: To assess the familial tendency and dietary association of goitre.Design: Ciaectional study with descripEve and analytical components.Setting: Goma-Gofa, south Ethiopia.Subjects: Five hundred and ninety seven elementary school children aged 6-18 years and their biological parents.Results: Prevalence of goitre was found to be 51.7% of which 21.7% was visible goitre. The mean urinary iodine extraction levels indicated adequate dietary intake of iodine by the study group. A significant association (p<0.001) was established for familial tendency of goitre between parents and their children. Consumption of Iurlleko (Moringa stenopetala), a leafy vegetable common in the study area, of more than two times per day was signifkantly (p<0.005) associated with causation of goitre.Conclusion: These results strongly suggest that goitre prevalence in Gamo-Gofa, Ethiopia is due to familial tendency as well as dietary factors

Effect of packaging materials on weight loss and nutrient quality changes of rechanded sweet potatoes (Ipomoea batatas Poir) during short-term storage

The effects of packaging materials on weight loss and nutrient quality changes of recharged submerged in clean tap water) sweet potatoes (Ipomoea batatas Poir) roots during storage were determined. Sweet potatoes from two genotypes, ‘KEMB 10\' and ‘Yanshu\' were recharged for 14 hours and packaged in perforated polyethylene bags (0.02 mm), Kraft paper bags (0.025 mm) and nylon gunnysacks, with roots placed on open plate as control. The packages were then stored at prevailing ambient conditions (23 &#177 2 oC, 77.5 &#177 5.5 % relative humidity (RH)) for 21 days. During storage the sweet potatoes\' change in weight was determined every 3 days. Change in reduced ascorbic acid, &#223-carotene, total sugars and total soluble solids contents were determined every 7 days. There was a significant (p &#8804 0.05) weight loss as well as reduced ascorbic acid loss, but total sugars and &#223-carotene contents increased during storage. Although total sugars showed an apparent gradual increase in all packages and genotypes during storage, the increase was not significant (p &#8804 0.05). Perforated polyethylene bags significantly (p &#8804 0.05) prevented weight loss (up to 1.8 %) as well as allowed for the most retention in reduced ascorbic acid (13.45 g/100 g fresh weight), and increase in &#223-carotene (4.9 mg/100 g fresh weight) and total sugar (6.4 g/100 g dry weight) contents than Kraft paper bags and nylon gunnysacks. Roots packaged in Kraft paper bags were not different in weight and nutrient quality changes from those packaged in nylon gunnysacks. The control sweet potatoes always showed the highest losses in weight (up to 27.8 %) and nutrient quality. Packaging materials did not affect total soluble solids content during storage. The results show that packaging in perforated polyethylene bags can improve shelf life of recharged sweet potatoes by 14 days.Keywords: Ipomoea batatas; packaging; weight lossJAGST Vol 6(1) 2004: 29-4

Isolation And Characterization Of Lactic Acid Bacteria In Kirario, An Indigenous Kenyan Fermented Porridge Based On Green Maize And Millet

The lactic acid bacteria (LAB) are the most diverse groups of bacteria known, and have been used by many communities in the World in spontaneous fermentation to produce fermented porridges with unique technological characteristics. Kirario is a traditional fermented porridge based on green maize, millet and/or sorghum produced by spontaneous fermentation for 24 to 48 hours at ambient temperature. Kirario contained mean total viable counts, LAB, lactococcus, and yeast and moulds counts of 9.30, 9.63, 8.62 and 4.83log10cfu/ml respectively. The coliform numbers encountered wer

Household dietary exposure to aflatoxins from maize and maize products in Kenya

Aflatoxicosis has repeatedly affected Kenyans, particularly in the eastern region, due to consumption of contaminated maize. However, save for the cases of acute toxicity, the levels of sub-lethal exposure have not been adequately assessed. It is believed that this type of exposure does exist even during the seasons when acute toxicity does not occur. This study, therefore, was designed to assess the exposure of households to aflatoxins through consumption of maize and maize products. Twenty samples each of maize kernels, muthokoi and maize meal were randomly sampled from households in Kibwezi District of Makueni County in Eastern Kenya and analysed for aflatoxin contamination. The samples were quantitatively analysed for aflatoxin contamination using HPLC. The uncertainty and variability in dietary exposure was quantitatively modelled in Ms Excel using Monte Carlo simulation in @Risk software. Aflatoxins were found in 45% of maize kernels at between 18 and 480 μg kg–1, 20% of muthokoi at between 12 and 123 μg kg–1, and 35% of maize meal at between 6 and 30 μg kg–1. The mean dietary exposure to aflatoxin in maize kernels was 292 ± 1567 ng kg−1 body weight day−1, while the mean dietary exposure to aflatoxin in maize meal and muthokoi were 59 ± 62 and 27 ± 154 ng kg−1 body weight day−1 respectively. The results showed that the amount and frequency of consumption of the three foods is the more important contributing factor than the mean aflatoxin concentration levels, to the risk of dietary exposure to aflatoxins.http://www.tandfonline.com/loi/tfac202016-05-30hb201