(P11-047-23) Advance Utilization of Local and Natural Food Resources: A Case of Vihiga, Kitui and Loita (Kenya)

Objectives: To determine the nutrient composition of local and natural food items used for potential health, medicinal, or cultural benefits by targeted communities from Loita, Kitui, and Vihiga in Kenya, and compare their levels against exotic food equivalents in the Kenya food composition table.

Methods: A total of 45 plant samples of 31 plant species identified from food assessment, market, and agrobiodiversity surveys were collected from from Vihiga, Loita, and Kitui areas of Kenya. Inclusion criteria gave priority to foods of plant origin whose nutrient contents were not available in the updated Kenya Food Composition Table, and their use were associated with cultural, medicinal, or nutritional benefits. The samples were collected based on their availability either in the market, off-farm, on-farm, or prepared from home. They were analyzed for calcium, magnesium, phosphorous, sodium, manganese, iron, zinc, copper, aluminum, molybdenum, and boron using Inductively Couple Plasma Atomic Emission Spectroscopy. The foods were ranked based on aggregate micronutrient scores and compared -graphically and using both one-sample t-test and Wilcoxon Signed Rant Test where appropriate, against the exotic foods contained in the Kenya food composition table.

Results: Higher levels of micro-elements were detected in plant ashes with the predominant element being calcium (25073 mg/100g Dry Weight (DW). Tree barks were high in calcium (8362.3 mg/100g DW for entesekele olmaroroi (Compretum molle), had normal levels of magnesium, and generally low levels of zinc, sodium, and manganese but higher than the levels in the exotic equivalents. All determined micronutrients except sodium and boron were predominantly high in walange leaves (Celosia trigyna), and higher than the levels in kale, spinach, and cabbage. Among fruits, matoo (Azanza garckeana) and ndului (Balanites aegyptiaca), were remarkably high in all the micronutrients. Iron and zinc were not detected in mae (Strychonos spinosa), ndae (Morus alba), ndotoo (Meyna tetraphylla), and ndula (Ximenia americana).

Conclusions: Food composition analysis is one of the strategies that should be given more focus to improve and create awareness on the importance and nutritional potential of local and natural foods resources in Kenya.

Funding Sources: Japan International Cooperation Agency, ABE Initiative program