NUTRITIONAL COMPOSITION OF LEAST-COST STAPLE FOOD SOURCES OF NUTRIENTS IN EASTERN UGANDA

Sw Birungi, R Mugabi, A Nabubuya, Im Mukisa, J Wambete and Ej Tibagonzeka

African Journal of Food, Agriculture, Nutrition and Development (AJFAND), 2023, vol. 23, issue 6

Abstract: Food cost and seasonal availability are important determinants of food choice and ultimately nutrient intake. This study aimed at establishing the nutritional composition of least-cost staple food sources of nutrients in Kamuli, Buyende and Pallisa districts in eastern Uganda across the cropping seasons. The World Food Programme (WFP) Vulnerability Analysis and Mapping (VAM) Market Analysis Tool guidelines were used to conduct a mini-survey to determine seasonal prices and availability of foods. Retailers (n= 268) from six markets in Kamuli, three in Buyende and six in Pallisa were interviewed. The least-cost sources of energy, protein, iron and zinc were determined using nutrient-cost values. The nutrient composition of the least-cost foods were determined using standard methods. For the first dry season, the least cost sources of energy, protein, iron and zinc were maize (0.052 $/1000kcal), soybeans (0.016 $/10g), maize (0.070 $/10mg) and maize (0.086 $/10mg), respectively. For the second dry season, the least cost sources of energy, protein, iron and zinc were maize (0.052 $/1000kcal), soybeans (0.015 $/10g), maize (0.070 $/10mg) and maize (0.086 $/10mg). For the first rainy season, the least cost source of energy was sorghum (0.074 $/1000kcal), protein was groundnuts (0.019 $/10g), iron was sesame (0.100 $/10mg) and zinc was sweet potatoes (0.123 $/10mg), respectively. For the second rainy season, the least cost sources of energy, protein, iron and zinc were sorghum (0.049 $/1000kcal), groundnuts (0.016 $/10g), sesame (0.067 $/10mg) and sweet potatoes (0.082 $/10mg), respectively. The richest sources of energy, sugars and starch, protein, fat, fibre and iron were sesame (797.2 ± 116.84 Kcal/100g), sweet potatoes (11.5 ± 1.22 and 86.8 ± 10.75 g/100g), soybeans (40.7 ± 4.58 g/100g), sesame (52.9 ± 3.82 g/100g), soybeans (7.0 ± 0.32 g/100g), groundnuts (7.0 ± 0.82 mg/g). The nutrition composition of least-cost foods in the dry seasons and rainy seasons indicates that they can be used to formulate low-cost nutrient-dense mixtures for the respective seasons.

Keywords: Crop Production/Industries; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ajfand:340728

DOI: 10.22004/ag.econ.340728

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