**1. Introduction**

As previously reported by World Health Organization [1–3], a low intake of vegetables puts people at the risk for micronutrient deficiencies. Appropriate intakes of fruits and vegetables are known to reduce the risk of cardiovascular diseases and cancer, which are the two most common causes of premature death worldwide and

that accounted collectively for 25.5 million deaths in 2013 [4]. The WHO (http:// www.who.int/dietphysicalactivity/fruit/en/index2.html) also reports that approximately 14% of gastrointestinal cancer deaths, 11% of ischemic heart disease deaths, and 9% of stroke-related deaths, globally, are due to insufficient intakes of fruits and vegetables. It is also estimated that up to 2.7 million lives could potentially be saved each year if vegetable consumption was sufficiently increased. Given the overwhelming evidence supporting the role of vegetables in the sustenance of human health and well-being, the WHO and Food and Agricultural Organization of the United Nations recommend a minimum intake of 400 g per day of green vegetables [1, 5]. Therefore, to promote and sustain the consumption of vegetables in various forms, a system of including vegetables in the daily human diet is desirable, in form of food fortification to enhance dietary diversity. Food fortification using vegetable products, especially in dessert foods, juices, drinks, and daily flour-based products will constitute a major strategy for making vegetables available for a wide spectrum of the human population.

Over the past 80 years, food fortification, which is a cost-effective and sustainable innovation, has played a vital role in the amelioration of several ailments worldwide [6, 7] because it is a means of reducing the effects of deficiencies that are linked to micronutrients and some macronutrients. The FAO/WHO [8] defined food fortification as the addition of one or more essential nutrients to a food, whether or not it is normally contained in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups. Indeed, food fortification has been identified as one of the top four strategies for decreasing micronutrient malnutrition at the global level [9]. Based on the 2017 data on the state of food insecurity in the world, an estimated 2 billion people suffer from hidden hunger around the globe and over 25% of people living in sub-Saharan Africa suffer from chronic hunger. These critical nutritional challenges may be ameliorated through the fortification of staple foods with appropriate nutrients.

Food fortification ensures dietary diversity, improved health, and nutrition, as well as financial returns for small and big businesses [6]. As promising as food fortification sounds, especially in relation to the sustenance of human health, there have been a number of important lessons learned in the research on food fortification processes [8] For example, the development of new combinations of fortificants and vehicles are cost-intensive and time-consuming, while the fortificants must meet quality criteria specifications including, chemical stability, appearance, bioavailability, and homogeneity. Economic analysis indicated that food fortification is a highpriority investment [10]. However, if traditional food vehicles are used to convey these beneficial nutrients, there is potential for cost-saving when considered along with the long-term impact. A major step in popularizing fortified foods is promotion and awareness creation to test the acceptability of the foods.

The International Development Research Centre (IDRC) and Global Affairs Canada (GAC) under the Canadian International Food Security Research Fund (CIFSRF) recently provided research grants, which enabled activities of the indigenous vegetables project (MicroVeg). The MicroVeg project developed innovative systems of production, utilization, and value addition options to enhance nutrition and economic empowerment of the resource poor rural populations in Nairobi and Benin Republic, mainly women. Specifically, the value addition and food fortification studies focused on three indigenous vegetables, which are commonly consumed and of high prominence in both the food chain and markets of the West Africa sub-region: local amaranth (*Amaranthus viridis)*, fluted pumpkin (*Telfairia occidentalis*) and African

*Potential of Indigenous Vegetable-Fortified Food Products for Improved Human Nutrition… DOI: http://dx.doi.org/10.5772/intechopen.105996*

eggplant (*Solanum macrocarpon*). This approach was taken in order to encourage vegetable consumption by using popular foods as a vehicle. The aim of this paper is to describe the food fortification approach used by the MicroVeg project, with emphasis on potential health benefits to the local population, especially women.
