Development of Protein and Mineral Enriched Cassava Root-millet-cowpea Leaves Composite Flour From Selected Popular Cassava Varieties in Kilifi and Taita-taveta Counties, Kenya

Abstract

Food and nutrition insecurity is a major challenge in Kenya today and especially at the Kenyan coast (Kilifi and Taita-Taveta counties). Cassava roots a drought resistant crop rich in carbohydrates is grown at the Kenyan coast intercropped with cowpea leaves, millet, banana, pigeon peas, coconut and banana. Globally, the crop feeds more than 800 million people and thus if promoted has the potential of solving food and nutrition insecurity at the Kenyan coast. The current study sought to determine the current utilization and processing levels of cassava roots. The study further sought to determine effect of processing on the nutritional composition of local varieties of cassava roots, cowpea leaves and millet, grown along the Kenyan coast and then formulate an enriched cassava roots-millet- cowpea leaves composite flour based on local food crops. In July 2018 carried out a field survey where 250 respondents participated. The study used a pre-tested semi-structured questionnaire to determine the current utilization and processing levels of cassava roots along the Kenyan coast. Samples of three popular cassava roots and millet were collected from Kilifi and Taita-Taveta counties. The study determined the nutritional composition of the raw materials while subjecting them to pre-treatment processes to ensure a prolonged shelf-life of the respective samples. Milled flour composed of cowpea leaves, millet and cassava roots was formulated into composite flours. The blended composite flour were sensory evaluated by 50 panellist who had training on scoring of various parameters. The formulated flour were further subjected to shelf-life determination while monitoring yeast and moulds, moisture content, Acid and peroxide value.............