Skip to content
Research Article Open access CC BY 4.0

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

J. N. Muita, D. W. M. Kaindi

Asian Food Science Journal · pp. 70–78 · Published 9 Sep 2022

10.9734/afsj/2022/v21i1030477

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.

Jute mallow postharvest handling preservation practices food security sun-drying fermentation

References (17)

  1. 1 A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems [DOI]
  2. 2 Prospects of orphan crops in climate change [DOI]
  3. 3 Food science and technology research
  4. 4 Antitumor Promoters in Leaves of Jute (Corchorus capsularis and Corchorus olitorius). [DOI]
  5. 5 Consumption intensity of leafy African indigenous vegetables: towards enhancing nutritional security in rural and urban dwellers in Kenya [DOI]
  6. 6 Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations [DOI]
  7. 7 Nutritional profile of cultivated and wild jute (Corchorus) species
  8. 8 Influence of agricultural biodiversity on dietary diversity of preschool children in Matungu division, western Kenya [DOI]
  9. 9 Effectiveness of Washing Procedures in Reducing Salmonella enterica and Listeria monocytogenes on a Raw Leafy Green Vegetable (Eruca vesicaria) [DOI]
  10. 10 Fermentation of African indigenous leafy vegetables to lower post-harvest losses, maintain quality and increase product safety [DOI]
  11. 11 ASSESSMENT OF PROCESSING METHODS AND PRESERVATION OF AFRICAN LEAFY VEGETABLES IN SIAYA COUNTY, KENYA
  12. 12 Effects of sun and shade drying on nutrient and antinutrient content of some green leafy vegetables consumed in Uyo communities, Akwa Ibom State [DOI]
  13. 13 Potential Healing Powers with Jute Plant- A Review
  14. 14 Value addition of traditional vegetables: an impact assessment on women farmers in Lugari, Kenya
  15. 15 Effects of storage methods and seasons on seed quality of jute mallow morphotypes (Corchorus olitorius) in Siaya and Kakamega Counties, Kenya [DOI]
  16. 16 International Journal of Food Science [DOI]
  17. 17 An investigation into the role of women in preservation of indigenous vegetables using traditional methods among the Luo of east Alego, western Kenya

Cited by 2

Beyond nutrients: household practices, traditional uses, and cultural applications of Corchorus olitorius in east and west Africa

Stellio Cyrus Sossou, F. Kyallo, M. Abukutsa-Onyango · Frontiers in Sustainable Food Systems · 2026

Showing 1 of 2 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

9

Page views

0

PDF downloads

0

Outbound clicks

2

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.