Development of a Complete Meal From Underutilized Indigenous and Exotic foods

Arimi Josh; Musembi Amos; Kibowott C; Kiptoo K.; Awino Annett

Publication:
Development of a Complete Meal From Underutilized Indigenous and Exotic foods

dc.contributor.author	Arimi Josh
dc.contributor.author	Musembi Amos
dc.contributor.author	Kibowott C
dc.contributor.author	Kiptoo K.
dc.contributor.author	Awino Annett
dc.date.accessioned	2024-07-06T04:00:17Z
dc.date.issued	2022-09
dc.description	Abstract
dc.description.abstract	Abstract A complete meal is a food served and eaten in one sitting whose nutrient variety has been optimized. Green bananas are a good source of resistant starch and dietary fibre while Irish potatoes are rich in starch and dietary fibre. Moringa leaves are rich in protein, minerals and vitamins while being low calorific value. Fig gourd leaves are mainly rich in vitamins. However, many people prefer ripe bananas as snacks/fruit to cooked green ones. Moringa leaves are mainly used for medicinal purposes hence rarely used as a food item. Exotic vegetables are mostly preferred in food processing to indigenous ones hence making the indigenous vegetables underutilized. Development of a complete meal using these neglected food items would improve their utilization. The bananas, fig gourd leaves powder was prepared that could be reconstituted at the time of need. The flours were blended into a paste and a pellet as the final product in a ratio of Moringa: potato flour: fig gourd leaves (1:10:1). The paste and pellets were subjected to proximate analysis and sensory evaluation. The proximate composition of the paste was 3.22±0.5, 12.83±0.8 2.86±0.2, 11.32±0.6% for protein, fat, fibre and ash. The product was formulated to provide the RDA for an average adult of 62kg. The overall acceptability of the product by sensory panelist was liked moderately by 70% of the panelists making it viable food product.
dc.description.sponsorship	NRF
dc.identifier.citation	Arimi, J., Musembi, A., Muia, A., Kibowott, C., Kiptoo, K., & Awino, A. (2022). Development of a complete meal from underutilized indigenous and exotic foods. African Journal of Science, Technology and Social Sciences, 1(1).
dc.identifier.uri	https://www.researchgate.net/publication/366458687_Development_of_a_complete_meal_from_underutilized_indigenous_and_exotic_foods
dc.identifier.uri	https://repository.nrf.go.ke/handle/123456789/1152
dc.language.iso	en
dc.publisher	Reseach gate
dc.subject	Complete meal
dc.subject	Fig gourd leaves
dc.subject	Underutilized foods
dc.subject	Indigenous food
dc.title	Development of a Complete Meal From Underutilized Indigenous and Exotic foods
dc.type	Article
dspace.entity.type	Publication