Food survey and chemical composition of food and ready‐to‐eat meals in the luo area of South Western Kenya

A nutritional survey including a 24‐hour‐recall method was performed in a farming area of the Luo tribe in South Western Kenya. 202 school children of two local primary schools of the Kanyawanga Community were interviewed. The questionnaire examined the main food items eaten for breakfast, lunch, dinner; family sizes in relation to family plot sizes and the main crops and vegetables produced. Results are presented and recipes of the main Luo meals are given. Additionally, samples of all major foods and dishes were collected and chemically analyzed. Their water, fat, protein and amino acids contents are tabulated and conclusions have been made concerning the protein value of the Luo diet.

Key words:

• Food composition
• nutrients
• amino acids
• Kenya
• developing countries