In Kenya, where malnutrition and hidden hunger still pose a significant challenge to growth and development, beans are an essential source of food for most of the population. However, data on micronutrient in beans are limited, and although they are required in very small amounts, they are essential for growth and development of plants as well as human beings. The aim of this study was to determine the concentrations of Mn, Fe, Cu, and Zn, in common beans in Kenya. Samples of both fresh bean leaves and dry grains of the most common bean varieties were collected from small-scale farmers in Muguga and Kyevaluki in Kiambu and Machakos Counties, respectively. They were analyzed using total reflection x-ray fluorescence (TXRF), a technique of increasing interest for food analysis since it is fast, easy, and reliable. Standard methods of sample preparation were used, and average elemental concentrations were compared with established sufficiency ranges. Bean leaves and dry bean grains from both sampling areas had sufficient concentrations of the four analyzed elements. Except for the Fe concentrations, the concentrations of the others elements were in the lower end of the sufficiency range for all bean species. The results obtained from this study are essential information for both farmers and policy makers and can be incorporated in programs to guide policy aimed at improving the nutritional quality of beans and thus food security in Kenya.
DOI:
https://doi.org/10.1002/xrs.3284Altmetric score:
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Publication year
2022
Authors
Nguli, M.; Gatari, M.J.; Shepherd, K.; Njenga, L.; Boman, J.
Language
English
Keywords
micronutrients, foods, food analysis, x-ray spectroscopy, fluorescence, phaseolus vulgaris
Geographic
Kenya
