Carotene content of some green leafy vegetables of Kenya and effects of dehydration and storage on carotene retention

Abstract

Nutritional surveys carried out in Kenya report vitamin A deficiency and low levels of vitamin A adequacy of diet. Green leafy vegetables being a major source of dietary vitamin A, the current study undertook to screen some commonly consumed varieties for carotene content and to measure retention of carotene in dehydration and storage in selected species. The results indicated that some wild species, and leaves of other food crops such as cassava, bean and Irish potato that are consumed as leaf vegetables, are good sources of β-carotene, in comparison to introduced European vegetables such as cabbage and lettuce.

Levels of β-carotene retention in the selected leaf species under processing, drying and storage conditions selected for reproducibility at the rural level, indicate a potential for use of dried leaf products as dry season vitamin A supplements to the diet.