Enhancing the Nutritional Quality of Vegetable Amaranth through Specific Food Preparation Methods

Food preparation methods applied to African traditional vegetables vary greatly depending on preferences of various consumers. Vegetable amaranth is one the most preferred vegetable, with high nutritional quality. The bioaccessibility some minerals such as iron is, however, low since it non-heme, and also bound by anti-nutrients oxalates. This study aimed at evaluating nutrient retention vegetable dishes prepared using selected Kenyan recipes, enhance bioavailability food methods. Nutrient retentions three common were analyzed. In-vitro or without enhancers well an meal incorporating a maize staple was studied. used in this fairly least 85% increase up 45% carotenoids. It can be concluded that vitamin C, adding rich boiling significantly improves hence uptake body. Incorporating lemon juice enhanced dialysable recipe 66%. There no significant (P≤0.05) effect components ugali. These could therefore incorporated into household recipes micronutrient intake.