Identification of Traditional Foods with Public Health Potential for Complementary Feeding in Western Kenya

John N Kinyuru,Nanna Roos,Christine A Onyango,Silvenus O Konyole,Benson B Estambale,Glaston M Kenji,Victor O Owino,Henrik Friis,Bethwell O Owuor

doi:10.5539/jfr.v1n2p148

Abstract

The diversity of traditional foods in Kisumu West District of Western Kenya was assessed with an aim to identify the foods with a potential for complementary feeding. Leaves were the most consumed plant part amongst vegetables, while a few fruits were consumed together with their seeds. Amaranthus cruentus L. was found to be consumed as a leafy vegetable while another variety, Amaranthus hybridus L. was found to be consumed as a grain. Four species of winged termites, a grasshopper, black ant and dagaa fish were also identified. Twelve of the traditional foods were found to be associated with nutritional and health benefits as perceived by the locals. Traditional food processing methods such as boiling, fermentation and sun drying were identified. Thus exploitation of the species possessing nutrient, health and processing benefits needs to be explored in complementary feeding.

Highlights

Kenya has a diverse traditional food system with important dietary contributions and the importance of wild and semi-domesticated food sources for subsistence farmers cannot be over-emphasized (Ogoye-Ndegwa & Aagaard-Hansen, 2003)
Persistent use of a large number of these traditional foods plays an important role in the continued adaptation of the communities of Western Kenya, to the particular economic and ecological conditions (Orech et al, 2007a)
Traditional foods may be described as a large and heterogeneous group of raw and processed foods which include; wild indigenous plants and animals collected from uncultivated land and forest (e. g. leafy plants, roots, berries, small rodents and insects) and from aquatic environments (e. g. fish, frogs and snails); semi-domesticated indigenous plants and animals, for example gardening of indigenous plant species such as amaranth in Africa and culture of indigenous fish species in rice fields in Asia; locally available staple foods processed using traditional processing technologies (Ogoye-Ndegwa & Aagaard-Hansen, 2003)

Summary

Introduction

Kenya has a diverse traditional food system with important dietary contributions and the importance of wild and semi-domesticated food sources for subsistence farmers cannot be over-emphasized (Ogoye-Ndegwa & Aagaard-Hansen, 2003). G. fish, frogs and snails); semi-domesticated indigenous plants and animals, for example gardening of indigenous plant species such as amaranth in Africa and culture of indigenous fish species in rice fields in Asia; locally available staple foods processed using traditional processing technologies (Ogoye-Ndegwa & Aagaard-Hansen, 2003). Traditional foods adapted to local conditions contribute to the diet in periods of seasonal scarcity (Ogoye-Ndegwa & Aagaard-Hansen, 2003; Orech et al, 2007a), contributing to an important traditional buffer against periodic famines that are becoming increasingly prevalent in other areas of the tropics

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