Use of filtrate from crop residue ash for cooking in rural households in Northern Uganda.

Filtrate made from crop residue ash is used as a traditional cooking additive in Northern Uganda to decrease cooking time of legumes and impart a culturally preferred taste. The environmental and health implications of this practice are poorly understood. Research conducted in Northern Uganda and Canada included comparison of cooking times for black beans (Phaseolus vulgaris L.) among four cooking water treatments, yielding an 18% time savings with ash filtrate over the control. Palatability evaluation revealed beans cooked with ash filtrate were not preferred over other treatments. Study site and treatment significantly impacted overall palatability scores. Inductively coupled plasma - mass spectrometry analysis showed high mineral content for crop ash but low values for crop ash filtrate. Daily consumption amounts of beans cooked with ash filtrate contributes elemental levels (e.g., calcium and iron) within nutritional standards. However, the highly alkaline nature of ash filtrate may have anti-nutritional effects on diet. --Leaf ii.The original print copy of this thesis may be available here: http://wizard.unbc.ca/record=b194993