Florence F Habwe

Maseno University, Nutrition and Heath, Faculty Member

Followers

Following

Co-author

Public Views

Habwe Florence is a community nutrition specialist with 16 years of experience in nutritional assessment, training, and intervention for vulnerable populations in communities, complemented by a strong research background. Expertise includes post-harvest handling, formulating and enhancing African indigenous crop recipes to boost nutritional value for development. She holds a PhD and MSc degrees in Community Nutrition and Development from Maseno University, as well as a B.Ed. Degree in Home Science and Technology from Moi University. With a strong desire to reduce malnutrition, hunger, and create wealth among vulnerable populations, Florence has worked on formulating and modifying African indigenous vegetable recipes to improve their nutritional value. Florence is finalizing her post-doctoral fellowship under the Sustainable Development for Health (SD4H) project at Maseno University in collaboration with Kenya Medical Research Institute (KEMRI), University of California, and Global Health Institute. In her post-doc research, she has carried out a food intervention study which was meant to test whether the formulated products could improve the micronutrient status of adult HIV patients. Preliminary findings indicate significant improvement in body mass index and serum iron, zinc, and selenium levels among the previously micronutrient malnourished HIV sero-positive adults. Her professional philosophy is “Integration of African indigenous food crops on the modern menu to improve nutrition and for wealth creation”. In 2011, Florence completed a 2-year Post-Bachelors Fellowship under the African Women in Agricultural Research and Development (AWARD) CGIAR Gender and Diversity programme. Florence has authored and co-authored several publications. In 2013, Florence won the “AU-TWAS Young Scientists National Award in Earth and Life Sciences” awarded by the Ministry of Higher Education in Kenya on behalf of the African Union and the World Academy of Sciences. Florence is supervising several postgraduate students at both Master's and PhD levels in public health and human nutrition studies. She is currently a Lecturer, examination officer, and departmental postgraduate chair in the Department of Nutrition and Health, School of Public Health and Community Development, Maseno University, Kenya.
Phone: +254713741144
Address: P.o Box 44-40117, Darajambili, Kenya
OR
P.o Box 333 Maseno

less

Interests

Uploads

Papers by Florence F Habwe

Assessment of Socio-Demographic and Economic Characteristics and Nutritional Status of Children in Navakholo Sub-County, Kakamega County, Kenya

Child undernutrition remains a major public health concern in Kenya, especially in rural areas wh... more Child undernutrition remains a major public health concern in Kenya, especially in rural areas where food production does not always lead to improved nutritional outcomes. Despite national and county-level progress, localised disparities persist, highlighting the need for sub-county-level evidence. This study assessed the nutritional status of children aged 12-60 months and examined the influence of socio-demographic and socioeconomic factors on stunting, wasting, and underweight in Navakholo Sub-County, Kakamega County. A cross-sectional study was conducted among 384 agricultural households using structured questionnaires and anthropometric assessments, with nutritional status classified using WHO child growth standards. Bivariate and multivariate logistic regressions were used to assess associations. Stunting prevalence was 23.4%, underweight 4.9%, wasting 1%, and overweight 5.5%. Stunting was significantly associated with Protestant religion (AOR=5.697; CI=1.881-17.260), geographic location-children in Shinoyi-Shikomari-Esumeiya Ward had reduced odds (AOR=0.324; CI=0.130-0.806)-and household head education, with the highest risk among children whose household heads had no formal education (AOR=21.012; CI=1.180-374.085). Wasting was associated with household income between KES 7,000-9,000 (AOR=5.143; CI=1.345-19.667) and tertiary education of the household head (AOR=12.110; CI=1.001-146.568). Underweight was associated with caregiver age 42-49 years (AOR=0.080; CI=0.009-0.688), having two (AOR=4.345; CI=2.259-8.356) or three or more children under five (AOR=8.951; CI=2.504-31.996), and was least likely among children in Bunyala East (AOR=0.070; CI=0.016-0.305). Localised disparities in child nutrition in Navakholo Sub-County are driven by socio-demographic and economic factors, highlighting the need for targeted, context-specific interventions.

Download

Evaluation of iron and zinc levels, microbiological load and acceptability of crackers, noodles and cookies modified using selected underutilized crops

Zinc Levels in Raw and Blanched Slenderleaf sp. (Crotalaria ochroleuca & Crotalaria brevidens) Indigenous Vegetables

Food and Nutrition Sciences, 2019

An estimated 20% of the world's population is at risk for zinc (Zn) deficiency. Micronutrient def... more An estimated 20% of the world's population is at risk for zinc (Zn) deficiency. Micronutrient deficiencies are most prevalent in Africa and remain a major problem facing poor populations, whose impact is worsened by HIV/AIDS pandemic. Adequate zinc nutrition is essential for adequate growth, immunocompetence and neurobehavioral development. In Sub-Saharan Africa, Zn deficiency risk stands at 34.6% with 25.6% of its population having inadequate zinc intake. It is widespread in areas where diets lack diversity and it has been implicated as a contributing factor to stunting in approximately a third of children in low-income countries. In Kenya, it is a public health problem that about 50% of children under 6 years and 50% of women are affected. Zn deficiency rates are severe and pose severe consequences whose impact would translate into poor economic development and would set a vicious cycle effect that will take many generations to correct if left unchecked. It is important to examine zinc in the diet but its concentration in food varies depending partly on processing besides other factors. The objective of this study was to assess blanching as a food preparation method's implication to Zn levels in vegetables. Blanching is a method where vegetables are dipped in boiling water for around two minutes and removed to avoid over cooking. Zn levels in slenderleaf sp. Indigenous vegetable commonly found in the Lake Victoria Basin region is not known. An experimental study was carried out to analyze zinc levels in raw and blanched slenderleaf sp. (Crotalaria ochroleuca & Crotalaria brevidens) vegetables. Results indicated that blanching reduces Zinc levels in slenderleaf vegetables, however, the reductions are not significant; the levels after blanching are still vital. It is, therefore, recommended to minimize blanching time in order to reduce loss of the vital nutrient in slenderleaf sp. vegetables. How to cite this paper: Habwe, F.O. and Mary, W.K. (2019) Zinc Levels in Raw and Blanched Slenderleaf sp. (Crotalaria ochroleuca & Crotalaria brevidens) Indigenous Vegetables. Food and Nutrition Sciences,

Download

Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

Functional Foods in Health and Disease

Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food pr... more Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food preparation including the preparation of vegetables and dried meat products, washing or chemical peeling of fruits and vegetables, cocoa processing, caramel production, poultry scalding and cooking among others. Lye is believed to improve the organoleptic properties and also enhances the nutritional value to the products. Objective: To assess the effect of food grade lye on the levels of copper and iron in the raw, boiled and boiled-fried single vegetables and vegetable combinations treated with and without food grade lye.Methods: Single vegetables, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata and Amaranthus blitum and their combinations were cooled and kept in the fridge at 4oCs. Elemental analysis was done for the raw, boiled and boiled-fried samples using Atomic Absorption Spectrophotometry (AAS) under standard conditions using wavelengths of 248.3nm for iron and 324.2nm fo...

Download

Food preparation and processing methods on nutrient retention and accessibility in selected indigenous vegetables from East Africa

In Africa, indigenous vegetables are a common food source and rich source of micronutrients such ... more In Africa, indigenous vegetables are a common food source and rich source of micronutrients such as carotenoids, vitamin C, calcium and iron. However, food preparation and processing operations affect contents and bioavailability of micronutrients in vegetables. Several studies have been carried out to investigate the influence of local food preparation and processing methods on iron and carotenoid accessibility of vegetables including African indigenous vegetables (AIV) such as African nightshade (Solanum scabrum), amaranth (Amaranthus blitum), slenderleaf (Crotalaria ochroleuca), sweetpotato leaves (Ipomea batata) and cowpea leaves (Vigna unguiculata). Different experiments showed that cooking vegetable mixtures from either two of these AIV together increased iron accessibility when compared to cooking one vegetable. Fried recipes had significantly higher iron content compared to boiled ones and raw vegetables. Improved recipe formulation may increase AIV acceptability and consump...

Download

Zinc Levels in Raw and Blanched Slenderleaf sp. (Crotalaria ochroleuca & Crotalaria brevidens) Indigenous Vegetables

Food and Nutrition Sciences, 2019

Download

Iron content of the formulated East African indigenous vegetable recipes

African Journal of Food Science, 2009

Nutritional iron deficiency is the common cause of anaemia in developing world. However, Africa i... more Nutritional iron deficiency is the common cause of anaemia in developing world. However, Africa is endowed with African indigenous vegetables (AIVs) rich in micronutrients. Surveys within East Africa relate low AIV consumption to limited information on recipe preparation. The aim of this research is to determine iron content of various formulated indigenous vegetable recipes. Experimental research involved four randomly selected AIVs; African Nightshade (Solanum scabrum), Vegetable Amaranth (Amaranthus blitum), Slenderleaf (Crotalaria ochroleuca) and Cowpea (Vigna unguiculata). Four single and six vegetable combinations were boiled for ten minutes with and without traditional salt, then fried for five minutes using onions and tomatoes, giving rise to twenty recipes. Iron content was evaluated using Atomic Absorption Spectroscopy. Iron content of raw indigenous vegetables was significantly (P 0.05) lower compared to those fried without lye. Fried AIVs should be recommended in areas w...

Download

Using Food Grade Lye " omushelekha " in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food pr... more Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food preparation including the preparation of vegetables and dried meat products, washing or chemical peeling of fruits and vegetables, cocoa processing, caramel production, poultry scalding and cooking among others. Lye is believed to improve the organoleptic properties and also enhances the nutritional value to the products. Objective: To assess the effect of food grade lye on the levels of copper and iron in the raw, boiled and boiled-fried single vegetables and vegetable combinations treated with and without food grade lye. Methods: Single vegetables, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata and Amaranthus blitum and their combinations were cooled and kept in the fridge at 4oCs. Elemental analysis was done for the raw, boiled and boiled-fried samples using Atomic Absorption Spectrophotometry (AAS) under standard conditions using wavelengths of 248.3nm for iron and 324.2nm f...

Download

Copper and Ascorbic Acid Content of Cooked African IndigenousVegetables

by Florence F Habwe and MARY ABUKUTSA

This work aims to study the pathogenesis of learning and memory impairment in offspring rats resu... more This work aims to study the pathogenesis of learning and memory impairment in offspring rats resulting from maternal enflurane anesthesia by focusing on the expression of the N-methyl-d-aspartic acid receptor subunit 2B (NR2B) in the hippocampus of the offspring. Thirty female Sprague-Dawley rats were randomly divided into three groups: control (C group), 4 h enflurane exposure (E1 group), and 8 h enflurane exposure (E2 group) groups. Eight to ten days after the initiation of pregnancy, rats from the E1 and E2 groups were allowed to inhale 1.7% enflurane in 2 L/min oxygen for 4 h and 8 h, respectively. Rats from the C group were allowed to inhale 2 L/min of oxygen only. The Morris water maze was used to assay the learning and memory function of the offspring on postnatal days 20 and 30. RT-PCR and immunohistochemistry assays were then used to measure the mRNA levels and protein expression of NR2B, respectively. Relative to offspring rats from the C group, those from the E1 and E2 groups exhibited longer escape latencies, lesser number of crossings over the platform, and less time spent in the target quadrant in the spatial exploration test (P < 0.05). In addition, the mRNA and protein expression levels of NR2B in the hippocampus of offspring rats in the E1 and E2 groups were down-regulated (P < 0.05). No significant differences between the E1 and E2 groups were observed (P > 0.05) in terms of mRNA levels and protein expression of NR2B. The cognitive function of the offspring is impaired when maternal rats are exposed to enflurane during early pregnancy. A possible mechanism of this effect is related to the down-regulation of NR2B expression. Uniterms: Enflurane/use/maternal anesthesia. Enflurane/adverse effects/experimental study. Enflurane/ effects/pregnancy. N-methyl-D-aspartic acid/receptor/gene expression. Este trabalho objetiva o estudo da patogênese de deficiência no aprendizado e memória de prole de ratos resultante da anestesia maternal por enflurano, por meio da expressão da subunidade 2B do receptor do ácido N-metil-D-aspártico (NR2B) no hipocampo dos filhotes. Dividiram-se, aleatoriamente, 30 fêmeas de ratos Sprague-Dawley em três grupos: controle (grupo C), exposição ao enflurano por 4 h (grupo E1) e por 8 h (grupo E2). De oito a 10 dias após o início da gravidez, os ratos dos grupos E1 e E2 inalaram enflurano 1,7% em 2 L/min de oxigênio, por 4 h e 8 h, respectivamente. Ratos do grupo C inalaram apenas 2 L/min de oxigênio. O labirinto de água de Morris foi empregado para analisar as funções de aprendizado e memória da cria em 20 e 30 dias após o nascimento. Utilizaram-se ensaios de RT-PCR e de imuno-histoquímica para medir os níveis de mRNA e expressão da proteína do NR2B, respectivamente. Em comparação com os ratos controle do grupo C, aqueles dos grupos E1 e E2 exibiram latências de escape mais longas, menor número de travessias na plataforma e menos tempo gasto no quadrante alvo no teste de exploração espacial (P < 0,05). Adicionalmente, os níveis de expressão de mRNA e de proteína do NR2B no hipocampo dos filhotes nos grupos E1 e E2 estavam reduzidos (P < 0,05). Não se observaram diferenças significativas entre os grupos E1 e E2 (P < 0,05) quanto aos níveis de mRNA e à expressão de proteína de NR2B. A função cognitiva dos filhotes é prejudicada quando as mães são expostas ao enflurano durante o início da gravidez. O mecanismo possível para esse efeito está relacionado à diminuição na expressão de NR2B.

Download

Food Processing and Preparation Technologies for Sustainable Utilization of African Indigenous Vegetables for Nutrition Security and Wealth Creation in Kenya

The purpose of traditional food processing is preservation to maintain a supply of wholesome, nut... more The purpose of traditional food processing is preservation to maintain a supply of wholesome, nutritious food during the year and preservation for the time of scarcity. While food processing still has the main objective of providing a safe nutritious diet in order to maintain health, other aspects, particularly the generation of wealth for the producer and seller, have become increasingly important. While most people in the rural areas still rely on traditional foods for their basic diet, those in urban and cosmopolitan centers tend to purchase processed and packaged foods for convenience. The increasing number of women who now work away from home adds additional pressure for such changes. Even people with a heavily traditional diet are demanding external products either as occasional treats such as gassy drinks, or basic commodities such as white sugar and flour. Although over 60% of the Kenyan populace lives below the poverty line resulting in malnutrition, poor health and inadequ...

Iron and Protein Content of Priority African Indigenous Vegetables in the Lake Victoria Basin

African indigenous vegetables have many nutritional and health benefits that have not been well r... more African indigenous vegetables have many nutritional and health benefits that have not been well researched and fully exploited. The objective of this study was to determine iron and protein contents of seven priority African indigenous vegetables found in Eastern Africa. The vegetables were planted at two sites, Maseno University, Maseno in western Kenya and Jomo Kenyatta University of Agriculture and Technology (JKUAT), Juja in Central Kenya between 2006 and 2008. These vegetables were organically grown and edible parts of each of the vegetable harvested during vegetative growth stages just before onset of flowering and analysed for iron and protein contents. Nightshade and cowpea had high levels of both iron and protein. Pumpkin leaves and amaranths had high iron content while spiderplant and slenderleaf had high protein levels. Both iron and protein levels differed significantly between the seven vegetables at both sites. Nightshade and cowpea contained iron and protein levels th...

Download

Florence F Habwe

Uploads

Papers by Florence F Habwe

Log In