Food Nutrition

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Identification of Traditional Foods with Public Health Potential for Complementary Feeding in Western Kenya
(Journal of Food Research, 2012-05-01) Kinyuru, John; Konyole, Silvenus; Kenji, Glaston; Onyango, Christine; Owino, Victor; Owuor, Bethwell; Estambale, Benson; Friis, Henrik; Roos, Nanna
Abstract The diversity of traditional foods in Kisumu West District of Western Kenya was assessed with an aim toidentify the foods with a potential for complementary feeding. Leaves were the most consumed plant partamongst vegetables, while a few fruits were consumed together with theirseeds. Amaranthus cruentus L. wasfound to be consumed as a leafy vegetable while another variety, Amaranthus hybridus L. was found to beconsumed as a grain. Four species of wingedtermites, a grasshopper, black ant and dagaa fish were alsoidentified. Twelve of the traditional foods were found to be associated with nutritional and health benefits asperceived bythe locals. Traditional food processing methods such as boiling, fermentation and sun dryingwereidentified. Thus exploitation of the species possessing nutrient, health and processing benefits needs to beexplored in complementary feeding.