The Utilization and Preservation Practices of Jute Mallow (Corchorus olitorius) in Western Kenya

Abstract

Background: Jute mallow (Corchorus olitorius) is a nutritious African leafy vegetable that is grown and consumed by local communities in Kenya. However, despite its nutritional superiority, its utilization is limited primarily due to its seasonality. Aim: This study sought to document the utilization and preservation practices of jute mallow in Western Kenya. Methodology: A cross-sectional study, that involved a household survey (n =139), of jute mallow producers in Kakamega County of Western Kenya, was conducted. Results: Half (50.4%) of the households sourced their vegetables from their farms, while 37.4% sourced them from roadside vendors during the dry season. Jute mallow was mainly (57.6%) consumed as an accompaniment with other vegetables including African Nightshade and Amaranth. Approximately half (52.51%) of the households, employed a method of preservation. There was a significant association (p = 0.01) between age and preservation practices, where middle-aged people (35-50 years) had a higher likelihood of employing a preservation method.  Women were also significantly (p = 0.024) more likely to preserve vegetables than men. Sun drying was practiced by 15.8% of the study population, 18.7% practiced fermentation, while 18% practiced both fermentation and sun-drying. The methods of sun-drying were well developed, where prior blanching, was incorporated by 33.3% of the participants. Sun-drying extended the shelf-life of jute mallow by 4.02 ± 3.151 months, while fermentation was 7 days. The leaves of both forms of preservation had relatively high acceptability ratios to the fresh forms at 40% and 48% for fermented and dried forms, respectively.  Conclusion: There is a huge potential for low-cost preservation methods in ensuring the availability of jute mallow. However, it is necessary to investigate the viability of these methods on the nutritional quality and safety of jute mallow to improve food security.