Nutritive Profiles of a Blend of Balanites aegyptiaca and Sorghum Beer residue consumed by some communities in Uganda: The Case of Karamoja sub-region

Abstract

Sorghum and Balanites (B. aegyptiaca) are drought-resistant crops and wild plants widely consumed in arid and semi-arid part of Africa and Uganda. We determined the nutritive profile and microbial content of B. aegyptiaca leaves, sorghum beer residue, and a blend of B. aegyptiaca leaves and Sorghum beer residue using samples obtained from Moroto district in Karamoja under Standardized Analytical Methods and Procedures. Leaves of B. aegyptiaca, Sorghum beer residue, and blend of the B. aegyptiaca leaves and sorghum beer residue are good sources of carbohydrates, proteins, fats, Ca, Fe, K, Zn and Vitamin B with considerably high levels of Mesophyllic bacteria. The energy content (Kcal), and levels of proteins and potassium (K) did not vary -averaging 115Kcal, 16.5%wt, and 215mg/100g respectively. The levels of aflatoxins and E. coli were low and no salmonella was detected. Sorghum beer residue contained more fat (8% wt DMB), Ca (770mg/100g), Zn (2.4 mg/100g), and total carbohydrate 30.6(%wt) compared to B. aegyptiaca leaves which has substantially higher Iron (Fe) content (46.2mg/100g). B. aegyptiaca enriches the blend with significant amounts of iron and vitamin B, critical for the body immunity. Blending improves the nutritive profile.