Studies on the Use of Herbs to Preserve Meat and Milk among the Pastoral Communities of West Pokot in Kenya

Abstract

The pastoral communities of West Pokot have been using herbs to preserve both meat and milk throughout the ages. These naturally occurring herbs are gaining popularity as the chemical preservatives become less acceptable among consumers due to health concerns. The purpose of this study therefore, was to determine the preservative potential of herbs used by the pastoralists of West Pokot in the preservation of meat, milk and their products. The study involved collection and identification of samples using a structured questionnaire. Water, methanol and chloroform extracts were obtained, from which, antimicrobial, antioxidant, phytochemical and toxicity tests were performed on each of the herbs. The quality changes during preservation of milk treated with the herb Ozoroa insignis Del was analyzed for Titratable acidity, pH, plate and LAB count within 14 Days of storage. The quality changes in meat were assessed by making pork sausages and analyzing for total viable count (TVC), S. aureus and E. coli, TVB-N and rancidity tests over a period of 14 days. Samples were stored at both 4ºC and 25ºC. The phytochemicals mostly found in the identified herbs, Ozoroa insignis Del, Senna didymobotrya Fresen Irwin and Barneby, Tamarindus indicus L and Ziziphus abyssinica include, reducing compounds, sterols and steroids, alkaloids, saponins, flavonoids and condensed tannins.