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Zinc deficiency is a public health problem associated with pregnancy complicationsand birth outcomes, impaired immune function, and increased duration and severity ofdiarrhea in children. Zinc is an essential trace mineral that is a component of over 200enzymes and is known to be necessary for normal collagen synthesis, mineralizationof bones, and is also involved in vital processes such as mitosis, synthesis of DNAand protein, and gene expression and activation. In many low-income countries dietsare composed primarily of cereals and legumes which contain phytate that inhibit zincabsorption. Most Kenyan diets are composed of cereals and legumes that have highcontent of zinc inhibitors, whose levels may be reduced through appropriate foodprocessing technologies at the household level. Indigenous food processing methodslike soaking, germination, drying, fermentation, boiling, and roasting, and dietcombinations usually reduce the levels of zinc antagonists in the plant diets, thusincreasing zinc absorption and bio-availability. These methods are used incombination to both enhance organoleptic properties of food, increasing acceptabilityand also promoting complementation of nutrients. There are food combinationpatterns that enhance nutrient bioavailability and complementation that was known tomost traditional households and are quickly being forgotten due to changing lifestyles,food preparation methods and food tastes. This is worsened by lack of properknowledge transfer from the older generation. However, the transfer of indigenousknowledge in food processing, preparation and diet combinations need to be profiledto identify processes that promote nutrient content and bioavailability for improvedhealth and nutrient situation of rural populations whose diets are basically plant based.There is need to identify suitable sources of absorbable zinc and possible suitabledietary combinations that can contribute towards the reduction of zinc deficiency.This paper discusses the indigenous food processing methods that enhance zincabsorption and bioavailability of zinc in local dietary combinations that could reducezinc deficiency. Keywords : Zinc, soaking, germination, drying, fermentation. AJFAND Vol. 9 (1) 2009: pp. 524-535

Indigenous food processing methods that improve zinc absorption and bioavailability of plant diets consumed by the Kenyan population