Sorghum Value Addition With Climate Smart Foodstuffs, Post-Harvest Management and Sustainable Production in Siaya County, Kenya

The burden of malnutrition is increasing in most developing countries (Pinstrup‐Andersen, 2007). The Kenya Demographic Health Survey (KDHS) 2014 report shows that 24.7% of children in Siaya 0-5 years are stunted, 7.8% are underweight and 4.7% wasted. In the sub-Saharan Africa, a larger part of the population in the lower socio-economic group relies on monotonous cereal-based diets, as their major source of nutrition. Cereal-based diets contain adequate amounts of micronutrients but their bioavailability is very low. Over the years, food-based approaches such as dietary diversification, have been emphasized as cost-effective way of improving the bioavailability of the nutrients in cereals. However, the aforementioned approaches are expensive and unsustainable to rural poor families in arid and semi-arid areas. This creates an urgent need to promote food-to-food fortification using climate smart locally available and culturally acceptable plant foodstuffs.