The Faculty of Agricultural Sciences together with the School of Medicine of Uganda Christian University are conducting a study entitled, “Exploiting the potential of African Indigenous Vegetables for human health in Uganda”. The project sought to generate information on the effect of consumption of African Indigenous Vegetables on the health and wellbeing of the elderly persons in Mukono Municipality. The objectives of this study were: (i) To determine the biochemical profile of commonly consumed African Indigenous Vegetables; (ii) To investigate the effects of consuming African Indigenous Vegetables on Non-Communicable Disease (NCDs) biomarkers of persons aged ≥50 years. A comprehensive nutritional and anthropometric study involving 96 participants was conducted, including baseline, feeding trial, and follow-up assessments in Mukono municipality. Ethical and administrative clearances were obtained as required. Nutritional composition of four commonly consumed African Indigenous Vegetables in Uganda: Solanum aethiopicum– Shum & Gilo, Amaranthus sp., and Vigna unguiculata L. Walp. The genotypes were analysed for minerals (Fe, Zn, Ca, Mg, K), dietary fibre, phytochemicals and vitamins (α-tocopherol and β-carotene) using standard procedures. The project (2021-2023), funded by UCU Research Funds, generated evidence to support the nutritional value and health benefits of African Indigenous Vegetables, laying the groundwork for future interventions and policy uptake.
Prof. Elizabeth Balyejusa Kizito – PI
Dr. Gerald Tumusiime – Co-PI