Micronutrient composition and acceptability of leaf-fortified dishes by children in Ada-East district, Ghana.

, a green leafy vegetable, is a good source of minerals and vitamins which could be consumed as part of diet to improve human health and well-being. Drying leaves could make it readily available for use as a food fortificant. The objectives of the study were to determine micromineral and -carotene content of dried leaves, and leaf-incorporated local dishes, and also assess school children's (4-12 yr) acceptability of dried leaf-incorporated local dishes and feasibility of introducing dried leaves into a school lunch menu. leaves were solar dried, milled into powder, and packaged into polythene bags. Moisture level in the dried leaves and pH were determined. Minerals in the leaf powder were determined by Atomic Absorption Spectrophotometry (AAS). Beta-carotene levels were determined by spectrophotometry. Acceptability tests of dishes fortified with leaf powder were conducted with score sheets (Smileys) on a 5-point hedonic scale of "Like Extremely" to "Dislike Extremely", and dishes ranked to determine preference. Dried leaves contained high levels of micronutrients: 0.36 ± 0.04 mg/100 g Copper (Cu); 5.80 ± 0.68 mg/100 g Manganese (Mn); 20.96 ± 1.37 mg/100 g Iron (Fe); 6.79 ± 1.82 mg/100 g Zn; and 21.42 ± 1.67 mg/100 g -carotene. The dishes showed significant levels of these minerals compared to the nonfortified dishes (< 0.05). leaf-fortified dishes were also highly acceptable to the children (highest mean score of 5.0 ± 0 of 5 and lowest of 3.50 ± 1.43 of 5). leaf powder contains high levels of the micronutrients -carotene, Zn, Mn, and Fe, comparable to levels found in amaranth and spinach. leaf-fortified local dishes were well accepted by children in Ada-East district. leaf fortified dishes could be good sources of -carotene and other minerals for children vulnerable to malnutrition in Ghana.