Food Science and Technology Vol. 4(3), pp. 31 - 35
DOI: 10.13189/fst.2016.040301
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Promotion and Utilization of Niche Foods for Food and Nutrition Security

Waswa J. ^1,*, Ngugi L.W. ¹, Asiko L.A. ¹, Ambani R.S. ^2
1 Department of Food Science and Nutrition, Karatina University, Kenya
² Department of Agriculture, Bukura Agricultural College, Kenya

ABSTRACT

Food and nutrition security exist when there is availability and accessibility of food in terms of quality and quantity. Each environment has foods adapted to the region and culturally acceptable to the inhabitants. Niche foods have in the recent past been neglected yet they have a great potential of solving the food and nutrition security issues among communities. This paper takes particular interest in traditional vegetables and insects that were popularly used in the past but are being viewed by the current generation as 'overtaken by time' hence being neglected. African Leafy Vegetables like black night shade, amaranth, cowpeas, and many others are quite nutritious apart from possessing some medicinal qualities. Insects like grasshoppers, termites, caterpillars are a good source of protein of high biological value. Food Agriculture Organization (FAO) has in the recent passed advocated for the utilization of insects as a way of combating food insecurity in the world. The purpose of this paper was to review the importance of niche foods as used in parts of the world with an aim of promoting their use in Kenya.

KEYWORDS
Food Security, Nutrition Security, Niche Foods, Insects, African Leafy Vegetables

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Waswa J. , Ngugi L.W. , Asiko L.A. , Ambani R.S. , "Promotion and Utilization of Niche Foods for Food and Nutrition Security," Food Science and Technology, Vol. 4, No. 3, pp. 31 - 35, 2016. DOI: 10.13189/fst.2016.040301.

(b). APA Format:
Waswa J. , Ngugi L.W. , Asiko L.A. , Ambani R.S. (2016). Promotion and Utilization of Niche Foods for Food and Nutrition Security. Food Science and Technology, 4(3), 31 - 35. DOI: 10.13189/fst.2016.040301.