**Abstract**

The study developed and tested the acceptability of key innovative value-added products, including vegetable-fortified bread and pastry products (cookies and chinchin), using each of these three indigenous vegetables, namely *Telfairia occidentalis* Hook. F. (fluted pumpkin), *Amaranthus virdis* L. (local amaranth), and *Solanum macrocarpon* L. (eggplant). The bread was fortified with each of the individual dried leafy vegetables at levels of 1%, 3%, and 5%. Ogi was also fortified with the equivalent of the dried *Telfaria occidentalis* in the wet form at 1%, 3%, and 5%, while pastry was fortified with the only extract obtained from amaranth leafy vegetable at 1%, 3%, and 5%. Results from the MicroVeg project showed that bread fortified with 3% (w/w) dried vegetable leaf powders had higher nutritional properties. Pastry formulations that included 3% dried vegetable leaf powders had slightly lower consumer acceptability in terms of taste and color; however, due to the associated potential health benefits, consumers were willing to buy the vegetable-fortified products as replacements for the regular products. This chapter discusses the full details of the nutrition and value addition aspects of MicroVeg with empirical examples of the interventions and the potential contributions to dietary diversity and enhanced family nutrition.

**Keywords:** MicroVeg project, indigenous vegetables, fortification, baked foods, maize porridge
