Proximate chemical composition of street foods and their energy and protein contribution to the nutrition of manual workers in Nairobi

Abstract

Street foods were sampled from 12 vending sites around construction sites and industrial areas in Nairobi. The foods were analyzed for proximate composi- tion and assessed for their contribution to energy and protein RDAs to the manual workers. It was established that the foods were sold mainly as meals which could be described as githeri-based, ugali-based or rice-based and that the main side dishes were matumbo, bean stew, greengram stew, potato/beef stew and stewed vegetables. The meals were of diverse energy contents and provided energy RDAs between 16.8-36.7% for age group 18-30 years and 17.8-38.3% for age group 30-60 years. Except for chapati+stewed vegetables all the meals provided more than 50% protein RDA to all consumers.