Food Safety and Food Security in Relation to Consumption of Indigenous Leafy Vegetables Among the Luo in Western Kenya

Abstract

The article reports from of a series of cross-disciplinary research projects conducted amongst the Luo of western Kenya. Initially, 72 indigenous leafy vegetables (ILVs) were identified by their vernacular names. Subsequently, a total of 54 indigenous species were collected and identified by their taxonomic names. Based on nutritional analyses and review of literature, their micronutrient, toxin, and antinutrient contents were described. Out of the 54 ILVs, 15 species lacked phytochemical data, 16 species contained toxins, and 12 species contained antinutrients. Only 11 species possessed nutritional potential in terms of iron and -carotene composition and without containing harmful substances. It is concluded that ILVs constitute an important resource for increasing food and micro-nutrition security in low income countries, as well as, a potential risk for food safety. Therefore, there is a need to conduct cross-disciplinary studies among various ethnic groups living in different ecological settings.