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. ( Crotal aria 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.
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