Food Nutrition

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Phenotyping the Banana Biodiversity to Identify Climate Smart Varieties with Optimal Market Potential in Africa and Europe (CLISMABAN)
(2023) Ms. Mary Mwangi, Prof. Grace Wamue-Ngare
In Kenya, banana farming occupies 1.7 percent of the total arable land making it the most important fruit crop. It is also ranked the third most important food after maize and rice and the fourth produced after sugarcane, maize, and potatoes. Ironically, despite bananas being widely grown, production falls way below the demand, making them expensive for consumers. Diseases and pests, transmitted through infected suckers, comprise the most important production constraint, which has far-reaching implications for most resource-poor banana producers, in particular women. Low productivity is due to limited access to improved, high-yielding varieties and diseases/pests. The Climate Smart Banana project (CLISMABAN) aimed at addressing these gaps through participatory, gender-responsive variety selection of high-yielding cooking banana hybrids (NARITAs) developed through a collaboration between the National Agricultural Research Organization (NARO) Uganda and the International Institute of Tropical Agriculture (IITA), hence the acronym (NARITA). The project objectives were to: improve the exploitation of the already existing and available genetic resources of bananas, including newly developed elite hybrids and men and women’s favorite accessions; Bridge the gender gap in new improved cooking banana varieties; Strengthen and create partnerships between scientists and banana stakeholders (farmers, consumers, Policy-government). Gender-integrated stakeholders comprising of county administrators, Agricultural extension officers, farmers and traders were engaged throughout the project cycle. The project involved stakeholder net mapping and awareness creation through sensitization workshops, visits by various stakeholders to KU, gender training workshops, Farmer Field Days, and the establishment of demonstration farms (2 in each of the study Counties-Muranga, Embu and Kirinyaga). The team imported 25 accessions from the IITA International Transit Center, Ibadan- Nigeria and multiplied them through Tissue Culture. These accessions were tested for agronomic performance at KU research farms and demonstration farms in the study sites. The evaluation entailed an assessment of agronomic performance in the experimental farm at KU and demonstration farms in the counties over 2 production cycles. This was backed with participatory variety selection based on sensory qualities (taste, aroma, color, texture, etc.). This culminated in the pre-selection of 7 NARITA accessions (3,4, 6,7, 15,18, 23), all with a high potential for local adoption. Other outputs included capacity building of stakeholders in gender integration, gender analysis and responsive adoption, good agronomic practices and identification and management of pests and diseases; establishment of a tissue culture laboratory at KU, and capacity building of 2 young technicians in TC technology. Gender training was deliberately incorporated into the project to avoid the observable backlash that often comes with new scientific innovations that are either gender, blind, or neutral. Observably, with a shift to commercial production in a previously perceived women’s crop, studies have shown this opens the crop for men subsequently altering the intra-household resource- allocation (time, land, labor, inputs, etc.) as they struggle for space in a previously exclusive livelihood. A possible undesired outcome is a gender-based violence as women fight for peace within the patriarchal resource allocation dynamics in the household. Gender-responsive adoption, which addresses such dynamics, becomes inevitable. Our sustainability plan is to continue the multi-location trials, as well as gender training, collection of gender cisgender-blind aggregated data, analysis, and further gender monitoring. We also hope to register the selected accessions for wider production. In addition, there is potential to harness entrepreneurial opportunities in the banana value chain, including value addition, and waste recycling for industrial products: biofuels and biofertilizers. The aim is to create employment for men, women, and the youth while contributing to the growth of a circular economy in Kenya and beyond.
Enhancing Productivity and Commercialization of Banana and Plantain for Food and Nutrition Security Through Development and Dissemination of Technologies
(2023) Gathambiri CW, Njuguna JK, Gitonga JK, Watani GW, Thuranira DM, Kuria SN, Mwangi Maina
Banana has been ranked first among all the fruits grown in Kenya. Four main types of bananas are grown in Kenya and East Africa based on their utilization namely dessert, cooking, roasting, and brewing. In 2020, the area under banana was 72,486 Ha with a total production of 1.8 million tons valued at KES.29 billion. In Kenya, the potential of cooking banana production has not been fully exploited except in parts of Nyanza where it is an important staple food. KALRO has recognized the need to increase the genetic diversity of cooking bananas and plantain in different regions to meet the requirements of the consumers and enhance producers’ income and meet increased demand for cooking bananas and plantain in urban areas. Kenya Agricultural and Livestock Research Organization together with other partners aimed at improving the production of cooking bananas and plantain for national food and nutrition security and increase incomes. This was done through the identification of banana and plantain varieties that can be introduced in different agroecological zones of Kenya, especially the coastal region. Additionally, pest and disease control options and postharvest technologies were validated. After validation of technologies, KALRO scientists together with other partners disseminated banana and plantain technologies and avail of clean planting materials to at least 1000 farmers and stakeholders in Nyeri and Kilifi County. The scientists collected fifty-(56) six cooking bananas and plantain germplasm and planted them at KALRO Horticultural Research Institute Kandara. Two evaluation trials have also been established, one at KALRO Kandara for cooking varieties Nusu Ngombe, Kiguyu and Mogaka 1 and plantains Bokoboko, Mkono wa Tembo, and Kampala. The second evaluation trial is KALRO Mtwapa for cooking varieties Ngombe, Gichagara, and Namunge, and plantain Gikono, Kabuu, and Bokoboko. These were selected for suckering ability, stem size, plant height, and days to maturity among considerations, while yield parameters included bunch weight, number of hands, and fingers, finger length, and thickness. In addition, plantain banana contains important minerals and vitamins which make them an excellent diet food source. One of the main challenges in plantain bananas is the availability of planting materials. To solve this problem tissue culture protocol was developed using the Boko Boko variety. The protocol is being tested on other promising varieties like Mkono wa Tembo to ensure the availability and accessibility of clean planting materials. KALRO has also assisted farmers in Central and Coast regions to establish demonstration sites at Nyeri and Kilifi for eight (8) cooking banana and two plantains varieties, two of which were selected for commercialization. A total of 500 farmers have already been trained in production, pest and disease control, postharvest technologies, and value addition. Banana flour, banana crisps and chips from cooking bananas, and banana fritters and roasted banana from plantain were some of the value-added products. The goal of the project is to improve the nutritional status of citizens through the consumption of plantain bananas and enhance producers’ income and meet increased demand for cooking bananas and plantain in urban areas.
Anchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface Methodology (RSM)
(published by Wiley Periodicals LLC., 2021-06-06) Paa T. Akonor, Amy Atter, Margaret Owusu, Jonathan Ampah, Anthonia Andoh-Odoom, Ragnhild Overå, Marian Kjellevold, Johannes Pucher, Jeppe Kolding
There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient-rich fish meal into staple food ingredients. In this study, Response Surface Methodology (RSM) was applied to optimize the processing of an instant rice-based cereal enriched with anchovy powder. The BoxBehnken design was used to study the effect of principal processing variables (drying temperature, drum rotation speed, and slurry solids concentration) on product water activity, color, bulk density, and water solubility index. Viscosity, consistency, and cohesiveness of the reconstitute cereal were also evaluated. Empirical models were developed to describe the relationship between independent and dependent variables and showed regression coefficients (R2 ) ranging between 71% and 98%. Higher drying temperatures resulted in reduced water activity, darker product color, and lower consistency. While drum speed influenced (p < .05) product color and water-binding capacity, bulk density, and consistency of the reconstituted product was associated with slurry solids concentration. Optimal processing conditions obtained from the study were temperature of 130°C, drum speed of 9.3 rpm, and solids concentration of 20.5%. These conditions would be useful in the production of brown rice-based instant cereal enriched with anchovy powder with desired quality properties.
Fish for food and nutrition security in Ghana: Challenges and opportunities
(Elsevier B.V. This is an open access article under the CC BY license, 2020-06-16) Astrid Elise Hasselberga, Inger Aakrea , Joeri Scholtensb , Ragnhild Overåc , Jeppe Koldingd , Michael S. Banka , Amy Attere , Marian Kjellevolda
ABSTRACT Fish is an important dietary source of micronutrients, particularly in low-and middle-income countries. In Ghana, effective management of fish and the fisheries is essential for food, economic and nutrition security and is critical towards achieving many of the UN Sustainable Development Goals especially those pertaining to hunger, poverty, gender equality and life under water. Ghana has experienced significant economic growth in the last few decades, but increasing inequality, uncertainties in fish availability and unsustainable management of the fisheries are challenging local food and nutrition security. This literature review examines and evaluates the role of fish and fisheries in supporting FNS in Ghana, and highlights the lack of focus on fish in the literature with regard to regional food security and fisheries governance. Our review highlights the importance of ensuring the viability of small fish populations to enhance micronutrient availability and counteract micronutrient deficiencies in Ghana. Additionally, strengthening women's role in decision making and promoting female education and empowerment in the fisheries sector is an important strategy towards enhancing FNS in the region.
Ento-Economy: Enhancing Food and Nutrition Security Through Promotion of Edible Insects Value Chains in Eastern Africa
(LEAP-AGRI, 2023) Dr. John Kinyuru (Project Coordinator), Prof.Dagmar Mithöfer, Dr. Robert Mbeche, Prof. Dorothy Nakimbugwe, Prof. Jozef Vanden Broeck,
The Ento-Economy project aimed to unlock the potential of edible insect value chains in Kenya and Uganda. The objectives were: 1) Analysis of stakeholder interaction to develop value chains. Development of methods for mass production of edible insects, 2) Investigating entrepreneurial skills for commercial production and marketing, 3) Market and consumer research to develop marketing approaches, and 4) Regulatory framework support for Kenya and Uganda. The project has created a network of stakeholders involved in research, policymaking, micro-financing, insect rearing, processing, and consumer aspects of the value chain. This network, however, needs formalization as part of an ongoing exercise. Research findings show that insect production, collection, and retailing are profitable enterprises. Insect value chains are gendered, with more women and youth engaged in retailing of grasshoppers and cricket production. Women are also more involved in value addition in the grasshopper value chain. Technologies for the mass production of edible insects were developed, evaluated, and disseminated to farmer groups and processors. Cricket and grasshopper feed was developed, evaluated, and found to perform well both under laboratory and farmer conditions and is ready for scaling-up; alternative rearing containers made from locally available materials were developed and tested under laboratory and farmer conditions; protocols for rearing, harvesting, and post-harvest handling of the insects were established and disseminated to cricket farmers for use. The protocols can also be used by food processing SMEs; a farmer-to-farmer extension system was developed by training the most competent women farmers and equipping them with basic requirements. Developed insect-based products for human consumption were further refined and are currently undergoing certification by UNBS in Uganda and KEBS in Kenya. The process of introducing the products in sales outlets is ongoing. Promotional activities for insect and insect-based products have been carried out not only through print media, national and local TV in Kenya, and Uganda but also through farmer and trade fairs. Consumers in Uganda and Kenya have positive behavior, attitude, and beliefs toward grasshopper and cricket snacks. Developing persuasive marketing strategies to influence consumer beliefs toward insect products is critical for the development and commercialization of insect products in East Africa. To support the value chain, the regulatory framework was strengthened by the development, approval, and gazettement of an edible insect standard in Kenya and Uganda. The project held stakeholders’ workshops in Kenya and Uganda and had members from Kenya, Uganda, Germany, and Belgium. This formed a basis for stakeholder engagement throughout the project. The research results were disseminated to the international scientific community through conference presentations and publications in peer-reviewed journals. In addition, technical reports were produced and made available to policymakers to facilitate the implementation of the research findings. As part of capacity building, the project trained three male post-docs, one female Ph.D. student, one male master, and one female master’s student. In addition, the concept of entomophagy was integrated into the Agricultural Economics Master program module “Applied Marketing Research” and a series of presentations were given in various MSc and BSc courses at Humboldt-Universität zu Berlin and Jomo Kenyatta University of Agriculture and Technology to inform students about the topic. A farmer-to-farmer extension system was established, comprising skilled, knowledgeable, and interested women farmers equipped with a manual to transfer their knowledge and skills to and support the other current and potential farmers.
Drought and heat affect common bean minerals and human diet— What we know and where to go
(John Wiley & Sons Ltd., 2021-12-03) Alessia Losa, Juan Vorster, Eleonora Cominelli, Francesca Sparvoli, Dario Paolo, Tea Sala, Marika Ferrari, Marina Carbonaro, Stefania Marconi, Emanuela Camilli, Emmanuelle Reboul, Boaz Waswa, Beatrice Ekesa, Francisco Aragão, Karl Kunert
Global climate change, causing large parts of the world to become drier with longer drought periods, severely affects production of common beans (Phaseolus vulgaris L.). The bean is worldwide the most produced and consumed food grain legume in the human diet. In common beans, adapted to moderate climates, ex posure to drought/heat stress not only results in significant reduction of bean yield but also the nutritional value. This review explores the contribution of com mon beans to food and nutrient security as well as health. Also discussed is the existing knowledge of the impact of drought/heat stress, associated with a chang ing climate, specifically on iron (Fe) and phytic acid (PA) that are both among the most important mineral and anti- nutritional compounds found in common beans. Further discussed is how the application of modern “omics” tools con tributes in common beans to higher drought/heat tolerance as well as to higher Fe and reduced PA content. Finally, possible future actions are discussed to de velop new common bean varieties with both improved drought/heat tolerance and higher mineral (Fe) content.
University based Community Action Research for increasing viability of cereal-legume value chains towards improved nutrition and livelihood in Sub- Sahara Africa (UniCARSSA) Project
(2023) Dr. Abigael Otinga
The University based Community Action Research for increasing viability of cereal legume value chains towards improved nutrition and livelihood in Sub- Sahara Africa (UniCARSSA) project links smallholders and Rural entrepreneurs directly with universities in platforms for action to share currently available technologies as it tries to adapt farmers to local conditions and encouraging them to utilize new technologies in their farming activities. Here at University of Eldoret, the UniCARSSA Project Principal Investigator is Dr Abigael Otinga. The project is funded within the framework of ‘1LEAP-Agri’ which is a partnership of 19 European and African countries and the EU. The partnership is aimed at research and innovation for food and nutrition security as well as sustainable agriculture, including aquaculture and was endorsed by the EU-Africa Summit 2014. The instrument is an ERA-NET co-fund, a partnership financed by Ministries from these countries (Kenya, included under NRF) and co-funded by the European Commission supporting the implementation of the EU-Africa High Level Policy Dialogue on Science, Technology and Innovation (STI). UniCARSSA is implemented under four work packages (WP) viz; WP 1-Increased and diversified food production; WP 2- Exploring diversity in cereal-legume product consumption and utilization; WP 3- Strengthening of local nutrition-sensitive value chains through research and capacity building of rural entrepreneurs (individuals and SMEs) and WP 4- Engagement of universities with local stakeholders through platforms for action research. The project works to enhance food and nutrition security that is severely elusive on the African continent. Crops grown on nutrient deficient soils are of low quality with low yields and food produced from such soils cannot meet the everyday dietary requirements of both adults and children. In Kenya, the high consumption of cereals such as maize, sorghum and millet grown on nutrient deficient soils and specifically micronutrients inadvertently leads to hidden hunger and malnutrition in the population. Zn deficiency is one such example. Therefore, to produce crops with adequate minerals for consumption, low fertility soils have to be adequately replenished to ensure that crops have increased mineral nutrient content. This research work was conceptualized on the premise that ‘we are what we eat’ and crops grown on deficient soils will ultimately be of poor quality with paucity of nutrients. Under WP 1, soil scientists Dr. Abigael Otinga and Dr. Ruth Njoroge worked on replenishing soil fertility in the poor soils of western Kenya and narrowed the focus to the micronutrient Zn following it from the soil to the table. Soils were 2 supplied with Zn at 0, 1.5 and 3 t ha-1 of ZnO fertilizer and planted with maize and sorghum and soybeans. Grains from crops planted on soils that received Zn at the two rates had increased Zn content. These grains were used to prepare composite flours and nutrient analyses revealed an enhanced Zn content. WP 2 led by Dr. Charlotte Serrem and Dr. Gertrude Were then developed a nutrient dense and sensory enhanced sorghum (Sorghum bicolor (L.) Moench) based stiff porridge (Ugali) for young children through an MSc. student Emily Kimaiyo, using the Zn enhanced flours from WP 1. The product line with three variations- pure maize, pure sorghum and maize sorghum- enhanced with nutrients from the indigenous vegetable black night shade is dubbed SONLIK and is currently under evaluation for patenting. The project being a collaboration between European and African Countries is domiciled under the National Research Fund (NRF); a State Corporation established under the Science Technology and Innovation (ST&I) Act No. 28, Section 32 of 2013 participated in the Council of Governors devolution Conference. During this year’s Council of Governors (CoG) in Kenya 8th Devolution Conference 2023 held between the 15th and 19th of August 2023 in Eldoret, Uasin Gishu County themed ‘10 Years of devolution: The Present and the Future’ and the sub-theme: Driving Transformation from the local level: County Governments as the Centre of economic development, NRF invited and facilitated the participation of members of the UniCARSSA Project to display SONLIK. The three variations of SONLIK were displayed at the NRF stand through Dr Charlotte Serrem and Emily Kimaiyo who attended the conference held at Eldoret Sports Club. SONLIK elicited great interest among the general public who wished to buy it. The product was also of great interest to Non-Governmental Humanitarian Organizations such as the Action against Hunger Programme. The University of Eldoret was advised to consider commercializing the product once issues of intellectual property rights had been sorted out.
PROXIMATE COMPOSITION AND NUTRITIONAL CHARACTERIZATION OF CHIA ENRICHED YOGHURT
(African journal of food agriculture, nutrition and development (AJFAND), 2018-04) Kibui AN, Owaga E and M Mburu
Yoghurt is a fermented dairy product associated with several beneficial nutritional and health effects. Due to increased demand of yoghurt in Kenya, some processors seek to incorporate synthetic ingredients in order to improve the nutritional value, thickening and stabilizing properties. Besides having good gelling properties, chia seeds (Salvia hispanica L.) are a good source of proteins, omega-3 fatty acids, omega-6 fatty acids, minerals, soluble dietary fiber and phytochemicals. This study sought to develop and determine the proximate composition and nutritional (amino acids, fatty acids, and mineral contents) characteristics of chia enriched yoghurt (CEY). Yoghurt treatments were enriched with chia seeds at either 1.5% m/v (CEY1.5), 2.5% m/v (CEY2.5) or 3.5% m/v (CEY3.5), and 2% cornstarch (CEY0). The results of the proximate composition indicated a significantly higher content of moisture, crude ash, crude fat, crude fiber and carbohydrates in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. In the current study, the composition of calcium, potassium, and phosphorus, was significantly higher in CEY 1.5, CEY2.5 and CEY3.5 than in CEY0, with values increasing with increase in quantity of chia seeds in the formulation. The results for amino acids showed that the essential and non-essential amino acids were significantly higher in CEY3.5 than CEY2.5, CEY2.5 than CEY1.5 and CEY1.5 than CEY0. In terms of fatty acids profile, the concentration of lauric acid and palmitic acid was significantly lower in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. On the other hand, the concentration of stearic acid, oleic acid, linoleic acid and α-linolenic acid in CEY1.5, CEY2.5 and CEY3.5 was significantly higher than in CEY0. In conclusion, CEY1.5, CEY2.5 and CEY3.5 showed enhanced proximate composition and nutritional (amino acids, fatty acids, and minerals contents) characteristics compared to CEY0, thus chia seeds have a potential to be used in yoghurt for value addition.
The Economic, Health and Nutritional benefits of Chia (Salvia hispanica L.) Farming In Nyeri County, Kenya – Baseline survey analysis.
(2019-04-02) David M. Gitau, Dr. Monica Mburu, Dr. David Kiarie
Descriptive cross-sectional survey was conducted to provide quantitative information on the current status of chia cultivation in Nyeri County. This aimed at assessing the opportunities and challenges in chia cultivation in Nyeri County, Kenya. It involved the systematic collection and presentation of data to give a clear picture of awareness, knowledge, attitude and practices (AKAP) of the selected population. This was done as the preliminaries to promotion of chia cultivation and value chain development in the region. Having the beneficiaries participate in the assessment of needs and identification of problems to be addressed helps to accommodate their information, experience and analysis therefore making them actual creators of change and progress. This will result in improved involvement of target beneficiaries who will participate in the implementation of an effective and beneficial chia value chain.The baseline study expressed findings in a quantitative manner providing justification for promotion of chia production in the region, and guide the selection of most appropriate traditional and modern media to be used in a in project implementation. The results will be used as a reference point or benchmark for later comparison or impact studies to assess how well the original project objectives have been achieved. The results can also be generalized and used for similar project in other regions of Kenya.
Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa
(Canadian Center of Science and Education, 2019-10-30) Pauline Ikumi, Monica Mburu & Daniel Njoroge
There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high content of omega-3 fatty acids and dietary fiber. Chia seeds also contain high quality proteins which offer all the essential amino acids and several vital minerals. In addition, chia seeds are a potential source of antioxidants and polyphenolic compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol with the major phenolic acid being rosmarinic. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as; cardiac protective and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibers present in the seeds also confer benefits by preserving good glycemic control thus helps in controlling diabetes mellitus. In addition to the numerous health benefits accrued to consumption of chia seeds, they have great potential in application in the food industry for; development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. This review provides an in-depth insight into the potential of chia crop in promoting nutrition and food security by providing comprehensive information pertaining to; its origin, cultivation and distribution, physical properties, nutritional characteristics, health benefits, functional properties and its potential use in the food industry. It evident that chia seeds contain superior nutritional components as compared to other seeds and also confers many health benefits such as antioxidative, anti-hypertensive and hypoglycemic properties among others. It possesses physical and functional properties that make it an excellent crop for use in food applications for the development of functional foods. Moreover, its application not only limited to food but can also be used for feed. Chia therefore demonstrates great potential as a crop that can be utilized for improved food and nutrition security.
Health Potential of Chia (Salvia hispanica L.) SeedsDerived α-linoleic Acid and α-linolenic Acids: A Review
(European Journal of Agriculture and Food Sciences, 2021-07-08) Josiah Oyalo and Monica Mburu
The desirability of functional foods proceeds alongside non-communicable epidemic; diabetes, cardiovascular diseases, obesity and interrelated risk factors. Consequently, research on chia seeds (Salvia hispanica L.) has increased not only as seeds but also as oil due to their rich functional and nutritional proprieties. Chia seed is rich in essential fatty acids such as αlinolenic (ALA) and α-linoleic acids (LA) with ALA being the biological precursor to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is a plant-based essential omega-3 polyunsaturated fatty acids that must be obtained through the diet since humans do not possess the enzymes to synthesize the compound. The objective of this review was to identify the beneficial effects of chia seeds derived ALA and LA on human health. From the articles reviewed; it was observed that ALA and LA from chia seed could offer benefits for example; anti-obesity, improvement in glucose homeostasis, athletic performance, and anti-cholesterolemic effects and maintenance of healthy serum lipid level. Furthermore, some articles reported anti-inflammatory, antiproliferative and apoptotic effects and anti-oxidant activity, which could strengthen the prevention of chronic diseases. Although these benefits are appealing to humans, mechanistic cell culture and animal models are required to enhance our knowledge on their mode of action.
The Role of Chia Seeds Oil in Human Health: A Critical Review
(European Journal of Agriculture and Food Sciences, 2021-07-06) Monica Mburu
Chia, Salvia hispanica L., is emerging as an important functional food ingredient because of its rich contents of dietary fiber, omega‐3 fatty acids and an indicative source of bioactive peptides owing to its high concentration of proteins and essential amino acids. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Current research findings reveal high nutritive value for chia seeds and their oils validating their massive health-promoting properties. Currently chia is consumed as seeds and oil with similar effects. The oil is rich in in polyunsaturated fatty acid, αlinoleic acid, the biological precursor to docosahexaenoic acid and eicosapentaenoic acid. It has been scientifically established that chia is an immune improver and has therapeutic effects on control of diabetes, dyslipidemia, hypertension, as anti-inflammatory, antioxidant, antiblood clotting, laxative, antidepressant, antianxiety, analgesic and vision. This article provides a review of the role of chia seeds oil in human health. The Phytochemical characteristics of chia oil is presented and the effect of their consumption on human health is discussed.
The Effect of Drying Processes on the Nutritional and Phytochemical Levels of Chia Leaves (Salvia hispanica L.) at Different Stages of Growth
(European Journal of Agriculture and Food Sciences, 2021-12-16) Jackline S. Kirruti, Monica W. Mburu, and Daniel M. Njoroge
Chia leaf (Salvia hispanica L.) is an underutilized low-cost source of nutrients. The leaf is currently not widely utilized as compared to the chia seeds which have wide use in the food industry. The present study investigated the effect of solar-drying and oven-drying chia leaves harvested at different stages of growth on their nutritional and phytochemical composition. The chia leaves were harvested at four stages of early vegetative stage, late vegetative stage, budding stage and flowering stage. Oven drying was done at45 ºC for 24hours, and solar dried in a solar drier until a constant weight was achieved. The results indicated significant differences (p<0.05) between treatments and stages of maturity. Results also showed that solar dried had better nutritional and phytochemical retention over oven dried chia leaves. Crude protein was highest in solar dried leaves at early vegetative stage (FS1) 4.48%, compared to 4.44% for oven dried chia leaves. The fiber content increased from the fresh leaf at 12.4% to high content in solar dried leaf at the early vegetative stage at 23.33%, while oven dried leaves had high content at the flowering stage at 22.09%. There were minimal changes in fat content of the dried chia leaves compared to fresh sample at 5.908%, with high fat levels noted for oven dried leaf at the early vegetative stage (FS3) at 5.68% and solar dried leaves at 4.71% at the budding stage. The difference in fat content could be attributed to degradation during the drying processes. Ash content on the other hand showed difference at different stages of growth from raw samples for both solar- and oven dried leaves. Highest retention of phenolic content was recorded at 147.62 mg/GAE for solar dried leaves at the budding stage (FS3). However, oven dried leaf samples recorded high phenolic content at 124.06 mg/GAE at the late vegetative stage. The flavonoid levels were recorded highest for solar dried leaves at the budding stage at 299.8 mg/CE, compared to high content for oven dried leaves at the budding stage recorded at 270.4 mg/CE. Scavenging activity was highest recorded for solar dried samples at the budding and flowering stages at 100 µg/100g compared to oven dried leaves at 80.85 µg/100g at the late vegetative stage. Solar drying is the simplest and convenient low-cost technology for preserving the nutritional quality and retention of phytochemical ranges of chia leaves which will enhance their utilization when abundantly available
Physical, Total Phenolic and Total Flavonoid Properties of Chia (Salvia hispanica L.) Seeds Grown in Kenya
(scientific research publishers, 2022-12-29) Pauline W. Ikumi, Monica Mburu, Daniel Njoroge, Nicholas Gikonyo, Benjamin Musyimi Musingi
In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practicing subsistence farming and a few farming it commercially. The widespread farming of chia seeds in Kenya translates to increase uptake at household level while offering a niche for industrial processing of chia seeds necessitating the need for studies on physical, total phenolic and flavonoid properties of chia seeds grown in Kenya. The physical, total phenolic and flavonoid properties of chia seeds from two chia planting seasons April to August 2019 and September to December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a digital vernier caliper while proximate components were determined using AOAC standard methods. The Quencher procedure was used to determine the total phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture content of chia seeds was 7.23 to 10.67, the percentage of crude fat was 31.48 to 42.45, the percentage of crude ash was 3.63 to 6.82, and the percentage of crude fibre was 30.95 to 38.65 and the percentage of crude protein was17.82 to 28.97. The total phenolic content observed for chia seeds was 0.73 to 0.87 mg GAE g−1 while the total flavonoid content was 0.39 to 0.57 mg GAE g−1 . The proximate components of chia seeds varied significantly (p < 0.05) based on the chia planting season while the physical properties, total phenolics and total flavonoid contents did not vary significantly
Occurrence and health risk assessment of β-lactam antibiotic residues in chicken meat from Kiambu County, Kenya
(2025-09) Stacey Jemutai, Anastasiah N. Ngigi, Aloys Osano, Martin Magu
Abstract Antibiotic pharmaceuticals are used to treat bacterial diseases in both humans and livestock. In poultry farming, they are used not only to treat and prevent diseases but also to promote growth. However, their overuse increases antibiotic resistance, posing significant global concerns for both humans and the environment. In Kenya, humans' exposure levels to antibiotic residues from consuming animal products has been scarcely explored. This study determined the occurrence of penicillins and cephalosporins in chicken meat and evaluated the associated human health risks. A total of 100 chicken meat samples were collected from chicken farmers and vendors in Kiambu County, including 56 broilers, 24 ex-layers, and 18 indigenous samples. The samples were prepared for antibiotic analysis using the Quick-Easy-Cheap-Effective-Rugged-Safe (QuEChERS) method and quantified by Ultra-Performance Liquid Chromatography-Mass Spectrometry. Recoveries ranged from ‘72.5–98.9 %’. Among the penicillins, ampicillin residues were the most predominant, particularly, in broiler breast tissues, with concentrations of up to 263.76 μg kg−1. Ampicillin also showed the highest frequency of residues above the recommended maximum residue limits. Detected cephalosporins were below 100 μg kg−1 and showed their highest residue concentrations in broiler tissue samples. Calculated daily intake (CDI) and the hazard quotients (HQ) were used to assess human health risks. The CDI of ampicillin in broilers' breast muscles exceeded the Acceptable Daily Intake (ADI) and posed a medium risk (1 < HQ < 5) to adults. Meanwhile, the levels of ampicillin in both the thigh and breast muscles of broilers and ex-layer breast muscles exceeded the ADI for children indicating medium (1< HQ < 5) to high health risk (HQ > 5) to the youngsters. The study underscores the need for the continuous monitoring of antibiotics in chicken meat and addresses significant knowledge gaps on exposure levels and risks. This is valuable for policymaking to ensure food safety.
Bioaccesibility of Trace Elements in Different Oyster Mushroom Varieties Grown in Kenya
(2023-03-23) Rachel Nambafu, Judith Waudo, Margaret Nganga, Peter Lusi and Hudson Nyambaka
Trace elements, especially chromium (Cr), vanadium (V) and selenium (Se) have potential beneficial effects on glucose metabolism in people with type 2 diabetes. Food products incorporating mushrooms are not only a good source of such nutrients but are thought to have readily bioavailable nutrients. Nutritional efficacy of food products may be ensured by accessing bioaccessibility of nutrients, which provides valuable information on matrix and appropriate dosage. The study determined bioaccessible Cr, V and Se in four varieties of oyster mushrooms Pleurotus ostreatus (PO), Pleurotus sajor-caju (PS), Pleurotus pulmonarius (PP) and Pleurotus citrinopileatus (PC) grown in Kenya. Bioaccessibility was estimated using in vitro simulated gastrointestinal procedure, while nutrient levels were determined using atomic absorption procedure. Bioaccessible levels of chromium ranged from 26.56% in PS to 78.50% in PC; selenium from 92.52% in PC to ND inPS and PP; and vanadium from92.46% in PC to 69.95% in PP. Vanadium was the most bio accessible than the other elements in the four oyster mushrooms, while chromium was the most bio accessible in the PC variety.
Proteins and Mineral Content of Cultivated Oyster Mushrooms Grown in Kenya
(Chemical Science International Journal, 2022-10-01) Rachel Nambafu, Judith Waudo and Hudson Nyambaka
Mushrooms are a good source of proteins, vitamins and minerals, and are low in fat and sugars. The various varieties have shown to contain 25 -50% protein and 8 – 12% minerals, with various photochemical compounds. The objective of the study was to assess the proximate composition, mainly crude proteins and trace elements in four varieties (Pleorotus ostreatus (PO), Pleorotus sajor caju (PS), Pleorotus pulmonaries (PP), Pleorotus cintropiletus (PC)) of dried oyster mushrooms. The crude protein compositions of the mushrooms ranged from 35.05% in (PC) to 36.86% in (PO). Mineral composition in the four mushrooms was potassium 54.85 – 73.03 mg/kg, sodium 23.51 – 26.89mg/kg, manganese 0.611 - 0.69 mg/kg, cobalt 1.13 - 1.19 mg/kg, lead 0.95 - 1.24 mg/kg, cadmium 0.17 - 0.18 mg/kg, zinc 0.48 - 0.66 mg/kg, nickel 1.85 - 2.19 mg/kg, chromium 1.33 - 1.64 mg/kg, copper 0.17 - 0.35 mg/kg, iron 1.17 - 1.91 mg/kg, calcium 0.82 - 3.59 mg/kg and magnesium 1.55 - 2.28 mg/kg. The oyster mushrooms varieties grown in Kenya are rich in proteins and minerals.
Proteins and Mineral Content of Cultivated Oyster Mushrooms Grown in Kenya
(Chemical Science International Journal, 2022-10-01) Rachel Nambafu, Judith Waudo and Hudson Nyambaka
Mushrooms are a good source of proteins, vitamins and minerals, and are low in fat and sugars. The various varieties have shown to contain 25 -50% protein and 8 – 12% minerals, with various photochemical compounds. The objective of the study was to assess the proximate composition, mainly crude proteins and trace elements in four varieties (Pleorotus ostreatus (PO), Pleorotus sajor caju (PS), Pleorotus pulmonaries (PP), Pleorotus cintropiletus (PC)) of dried oyster mushrooms. The crude protein compositions of the mushrooms ranged from 35.05% in (PC) to 36.86% in (PO). Mineral composition in the four mushrooms was potassium 54.85 – 73.03 mg/kg, sodium 23.51 – 26.89mg/kg, manganese 0.611 - 0.69 mg/kg, cobalt 1.13 - 1.19 mg/kg, lead 0.95 - 1.24 mg/kg, cadmium 0.17 - 0.18 mg/kg, zinc 0.48 - 0.66 mg/kg, nickel 1.85 - 2.19 mg/kg, chromium 1.33 - 1.64 mg/kg, copper 0.17 - 0.35 mg/kg, iron 1.17 - 1.91 mg/kg, calcium 0.82 - 3.59 mg/kg and magnesium 1.55 - 2.28 mg/kg. The oyster mushrooms varieties grown in Kenya are rich in proteins and minerals.
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.
Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya
(Canadian center of science and education, 2012-07) Konyole S. O; Kinyuru J N; Owuor B. O; Kenji G. M; Onyango C. A; Estambale B.B; Henrik Friis; Nanna Roos; Owino V.O
Abstract We assessed acceptability of two flours and porridges of complementary foods based on germinated grain amaranth and maize with or without edible termites and dagaa small fish named “Winfood Classic” (WFC) and “Winfood Lite” (WFL), respectively, compared to Corn Soy Blend Plus (CSB+) among mothers and young children. A total of 57 children consumed each of the three foods on separate days with one-day washout between foods. Each food was considered acceptable if the child consumed at least 75% of the serving. Most mothers preferred WFL flour and porridge (63.2% and 70.2%, respectively) compared to WFC (24.4% and 10.5%) and CSB+ (12.3% and 19.3%). Children consuming at least 75% of served porridge were 43%, 19.6% and 21% for WFL, WFC and CSB+, respectively. No adverse effects were observed for all the foods throughout the study period and follow up lasting 4 weeks. All foods were acceptable and can be further developed and be tested for efficacy.

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