TITLE:
Zinc Levels in Raw and Blanched Slenderleaf sp. (Crotalaria ochroleuca & Crotalaria brevidens) Indigenous Vegetables
AUTHORS:
Florence O. Habwe, Walingo K. Mary
KEYWORDS:
Zinc Levels, Indigenous Vegetables, Slenderleaf, Crotalaria ochroleuca, Crotalaria brevidens, Blanching
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.7,
July
30,
2019
ABSTRACT: An
estimated 20% of the world’s population is at risk for zinc (Zn) deficiency.
Micronutrient deficiencies are most prevalent in Africa and remain a major
problem facing poor populations, whose impact is worsened by HIV/AIDS pandemic.
Adequate zinc nutrition is essential for adequate growth, immunocompetence and neurobehavioral development. In Sub-Saharan Africa, Zn
deficiency risk stands at 34.6% with 25.6% of its population having inadequate
zinc intake. It is widespread in areas where diets lack diversity and it has
been implicated as a contributing factor to stunting in approximately a third of children in low-income countries. In Kenya, it
is a public health problem that about 50% of children under 6 years and 50% of women are affected. Zn
deficiency rates are severe and pose severe consequences whose impact would translate into poor economic
development and would set a vicious cycle
effect that will take many generations to correct if left unchecked. It is important to examine zinc in the diet
but its concentration in food varies depending partly on processing besides
other factors. The objective of this study was to assess blanching as a food preparation method’s implication to Zn levels in
vegetables. Blanching is a method where vegetables are dipped in boiling water for around two minutes and
removed to avoid over cooking. Zn levels in slenderleaf sp. Indigenous vegetable commonly found in the Lake Victoria Basin region is
not known. An experimental study was carried out to analyze zinc levels in raw
and blanched slenderleaf sp. (Crotalaria ochroleuca & Crotalaria brevidens) vegetables. Results indicated that blanching reduces Zinc levels in slenderleaf vegetables, however, the reductions are not significant; the
levels after blanching are still vital. It is, therefore, recommended to minimize blanching time in order to
reduce loss of the vital nutrient in slenderleaf sp. vegetables.