**4. Conclusions**

Results from the value-addition component of the MicroVeg project have led to the development of novel vegetable leaf-fortified bread and pastry formulation with higher contents of nutrients and bioactive polyphenols. The work also produced a vegetable leaf-enriched traditional maize-based breakfast hot cereal with superior nutritional value than regular food. These vegetable-enriched products constitute an important component of the diets of women and children in Nigeria. Therefore, the availability of these vegetable-enriched food products could enhance maternal and child nutrition through improved nutrient supply in addition to a healthier status due to the free radical scavenging ability of the incorporated polyphenolic compounds. Extension activities led to the training of rural thousands of women and local bakers on the technology for the production of fortified food products. Additional activities


*The mean values along the same row with different superscripts are significantly different (*P *0.05) using Duncan multiple range test. A—100% wheat* Chinchin*; B—*Chinchin *enriched with 1% vegetable polyphenol; C—*Chinchin *enriched with 2% vegetable polyphenol; D—*Chinchin *enriched with 3% vegetable polyphenol; E—*Chinchin *enriched with 5% vegetable polyphenol.*

## **Table 4.**

*Mean sensory score of* chinchin *enriched with polyphenol from* Amaranthus viridis *L.*

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

are underway to obtain regulatory approval for these vegetable-fortified food products with the aim of eventual commercialization of the respective technologies.
