Consumer Demand for Value-added Products of African Indigenous Vegetables in Coastal Kenya: The Case of Sun-dried and Frozen Cowpea Leaves

Okello, Julius Juma; Hutchinson, M. J.; Mwang’ombe, Anges; Ambuko, Jane; Olubayo, Florence; Mwakangalu, Martin

doi:10.5304/jafscd.2015.061.004

Cited by 17 publications

(34 citation statements)

References 15 publications

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“…The utilization of cowpea leaves in its different forms in the rural areas in Tanzania is to the tune of 30% of the households (Ochieng et al, 2016). Other value-added products of cowpea leaves that have been used in high-end markets such as supermarkets include the vacuum-packed, solar-dried, powder, canned, and frozen forms (Jethwani et al, 2015;Okello et al, 2015;Onyeoziri, Kinnear, & Kock, 2018). This aims at beating the constraints of seasonality in terms of availability of cowpea leaves.…”

Section: Utilization Of Cowpea Leavesmentioning

confidence: 99%

“…Some of the processing techniques that have been utilized include solar drying, freezing, freeze-drying, blanching, and vacuum packaging (Okello et al, 2015). Some of the processing techniques that have been utilized include solar drying, freezing, freeze-drying, blanching, and vacuum packaging (Okello et al, 2015).…”

Section: Modernized Cowpea Leaves Processing Techniquesmentioning

confidence: 99%

“…A study by Okello et al (2015) reported that Kenyan consumers were willing to pay as high as KES: 5 for both the sun-dried and frozen cowpea leaves. A study by Okello et al (2015) reported that Kenyan consumers were willing to pay as high as KES: 5 for both the sun-dried and frozen cowpea leaves.…”

Section: Consumer Acceptance Of Value-added Cowpea Productsmentioning

confidence: 99%

“…Harvesting of cowpea leaves usually begins as early as two weeks after emergence (WEA) and continues until flowering (Saidi et al, 2010). There is massive utilization of cowpea leaves during glut but less utilization during acute shortages in times of drought (Okello, Hutchinson, Mwang'ombe, Ambuko, Olubayo, 2015). This has been due to the limited shelf-life of the cowpea vegetables.…”

Section: Utilization Of Cowpea Leavesmentioning

confidence: 99%

“…ties growing the cowpea vegetables. Cowpea leaves are a common delicacy among Kenyan communities with the Mijikenda consuming it boiled mixed with coconut milk(Okello et al, 2015). Cowpea leaves are a common delicacy among Kenyan communities with the Mijikenda consuming it boiled mixed with coconut milk(Okello et al, 2015).…”

mentioning

confidence: 99%

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A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

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Cowpea leaf is among the African indigenous vegetables that have been recommended for possible alleviation of food and nutrition insecurity in sub‐Saharan Africa (SSA). The vegetable is rich in micronutrients including iron and vitamin A whose deficiencies are prevalent in SSA. Considering the limitation of seasonal availability, preservation techniques have been adopted to enhance availability with little success. This review aims at highlighting the contribution of cowpeas leaves to food and nutrition security as well as research gaps that must be addressed to promote the utilization of value‐added forms that would have extended effect of improving its production and consumption. It was found that preserved and fresh cowpea leaves were rich in beta‐carotene and iron in the ranges of 0.25–36.55 and 0.17–75.00 mg/100 g dry weight, respectively. The proportion of rural households incorporating the vegetable in its various forms in the region can be as high as 30%. With adequate utilization, the vegetable provided up to ≥ 75% and 25% of RDAs for vitamin A and iron, respectively, of children aged 4–8. However, the utilization of preserved forms faced a limitation for a deviation of up to 30% in their sensory scores and decreased nutrient content as compared to the fresh ones hugely hindered their market penetration. Utilization of novel processing techniques incorporating concept of hurdle technology can help address these quality losses. In conclusion, preservation of cowpea leaves should seek not only to enhance the shelf‐life, but also to enhance acceptability of the products with a view of increased utilization.

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Section: Utilization Of Cowpea Leavesmentioning

confidence: 99%

Section: Modernized Cowpea Leaves Processing Techniquesmentioning

confidence: 99%

Section: Consumer Acceptance Of Value-added Cowpea Productsmentioning

confidence: 99%

Section: Utilization Of Cowpea Leavesmentioning

confidence: 99%

mentioning

confidence: 99%

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A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

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Gender‐differentiated preference for sweetpotato traits and their drivers among smallholder farmers: Implications for breeding

Namirimu,

Okello,

Kizito

et al. 2024

Crop Science

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To improve sweetpotato (Ipomoea batatas L.) productivity, several improved high‐yielding varieties have been developed by breeders. However, many farmers still grow low‐yielding landraces. Farmers choose varieties to grow based on their preference for the attributes of those varieties. Varietal preferences have been shown to differ between males and females. This study assessed farmer preferences for sweetpotato traits and the factors that drive the choice of most preferred traits. It used a uniquely large data set collected through personal interviews with male and female sweetpotato growers. The study employed multinomial probit regression to examine the drivers of trait preference. It finds a higher preference for production‐oriented traits among farmers in general and especially older ones. This is, however, lower among more educated farmers who mainly prefer risk‐averting traits, and those growing local varieties who mainly prefer quality traits. Hence, alongside production‐oriented traits, other traits critical for the acceptance of new varieties by farmers in their respective contexts should not be ignored.

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French consumers’ marginal willingness to pay for the pairing of Japan’s fall chum salmon and rice wine (sake)

Oishi

Sugino²,

Yagi³

2022

Fish Sci

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Consumer Demand for Value-added Products of African Indigenous Vegetables in Coastal Kenya: The Case of Sun-dried and Frozen Cowpea Leaves

Cited by 17 publications

References 15 publications

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Gender‐differentiated preference for sweetpotato traits and their drivers among smallholder farmers: Implications for breeding

French consumers’ marginal willingness to pay for the pairing of Japan’s fall chum salmon and rice wine (sake)

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