Ash filtrate from plant residues (kado-atwona) enhanced mineral contents of traditionally prepared vegetables

Simple item page
dc.contributor.authorMohamud Abdikarim Maclow
dc.date.accessioned2026-09-07T09:30:17Z
dc.date.available2026-09-07T09:30:17Z
dc.date.issued2023
dc.description.abstractMicronutrient deficiencies remain a significant public health concern for children under the age of five and women of reproductive age in Northern Uganda, as well as other regions across the globe. The present study aimed to examine the impact of different quantities of sesame residue ash filtrate on the mineral composition and sensory acceptability of Vigna unguiculata (cowpea) and Cucurbita pepo (pumpkin) leaves, prepared using traditional methods. The ash filtrate was derived from residual sesame plant material. The concentrations of minerals in both the ash filtrate and cooked vegetables were analyzed utilizing an atomic absorption spectrophotometer. Thirty grams each of cowpea and pumpkin leaves were subjected to cooking with varying amounts of sesame ash filtrate. The experiment was conducted with four different treatments, including 0 mL (control), 15 mL, 30 mL, and 45 mL of sesame ash filtrate. Standard procedures were employed to investigate sensory assessments among 97 participants and mineral analyses of traditionally prepared vegetables with varying ash filtrate application. The findings reveal that the application of ash filtrate at a rate of 15 mL resulted in the highest overall acceptability scores of 4.69 and 4.18 for cooked cowpea and pumpkin leaves, respectively. The addition of 15 mL of sesame ash filtrate resulted in significant improvements in the concentrations of zinc (18.25-59.50 mg/Kg, p value= 0.01, ∝= 0.05), iron (24.6-128.95 mg/Kg, p value= 0.01, ∝= 0.05), magnesium (129.75-305.15 mg/Kg, p value= 0.01, ∝= 0.05), calcium (299.5-353.85 mg/Kg, p value= 0.03, ∝= 0.05), potassium (172.75-303.25 mg/Kg, p value= 0.005, ∝= 0.05), and sodium (190.0 -301.0 mg/Kg, p value= 0.002, ∝= 0.05) in cooked cowpea and pumpkin leaves. In order to optimize the utilization of ash filtrate, it is recommended that households add approximately 15 mL of the filtrate to 30 g of vegetables (equivalent to one market bundle).
dc.description.sponsorshipSelf Sponsor
dc.identifier.urihttp://hdl.handle.net/20.500.14270/917
dc.language.isoen
dc.publisherGulu University
dc.subjectPlant residues Ash filtrate
dc.subjectmicronutrient deficiency traditionally prepared vegetables.
dc.titleAsh filtrate from plant residues (kado-atwona) enhanced mineral contents of traditionally prepared vegetables

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Mohamud_ash filtrate from plant residues (kado-atwona) enhanced mineral contents of traditionally prepared vegetables_2023.pdf
Size:
1.62 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Theses and Dissertations