| dc.creator |
Saria, B. M |
|
| dc.date |
2021-06-26T05:38:43Z |
|
| dc.date |
2021-06-26T05:38:43Z |
|
| dc.date |
2020 |
|
| dc.date.accessioned |
2022-10-25T08:52:38Z |
|
| dc.date.available |
2022-10-25T08:52:38Z |
|
| dc.identifier |
https://www.suaire.sua.ac.tz/handle/123456789/3618 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/92854 |
|
| dc.description |
Masters thesis |
|
| dc.description |
In Sub-Saharan Africa Tanzania inclusive, most of the diet consumed is cereal based
which contains low micronutrients and phytochemicals; vitamins, beta-carotene as well as
carotenoids which are found more in Traditional Leafy Vegetables (TLVs). Micronutrients
deficiency is a major health problem in developing country including Tanzania due to
poor dietary diversity among other causes. The study aims to explore the availability,
accessibility and household handling practices of TLVs. The study employed a crosssectional
qualitative-explorative study design which mainly involved KII, FGDs and
market survey. A stratified multistage sampling approach was used in selecting
respondents. Data were analyzed by using NVivo 12, qualitative data analysis software
(QDAS). Result obtained showed that most of the participants for both KII and FGDs
ranged between of 20-30 years of age. TLVs were mentioned to be mostly available
during rainy season and became more scarcity during dry season which lead to high price
and low diversification of TLVs. There are few participants who locally process TLVs like
cowpea leaves and jute mallow (linyororo) and obtain the end product as dried cowpea
leaves and Jute mallow (linyororo). Different preparation and cooking methods were
mentioned which include; boiling and prolonged cooking while covering the vegetables.
Climatic change, use of local seed and lack of market information mentioned to be the
factors affecting the availability and accessibility of TLVs. Therefore, the study revealed
that TLVs are available and they are highly accessible during the rainy season but became
less available during dry season which lead to the increasing in the scarcity and price as
well as insufficiency knowledge on preparation and cooking methods of TLVs. There is a
need to integrate preparation and cooking practices with agriculture interventions to equip
rural household farmers with the knowledge on how to prepare food without losing
important nutrients like vitamins which are easily lost. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
Sokoine University of Agriculture |
|
| dc.subject |
Traditional leafy vegetables |
|
| dc.subject |
Lindi |
|
| dc.subject |
Household handling |
|
| dc.title |
Availability, accessibility and household handling Practices of traditional leafy vegetables: a case of Lindi region |
|
| dc.type |
Thesis |
|