Development of east African indigenous Vegetable recipes and determination of their iron, copper and vitamin c contents

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.