By MANGOA MOSOTA

Research has shown spirulina is highly nutritious and improves the health of malnourished children and HIV-positive people.

Jagpal Dunga, the proprietor of Dunga Spirulina Farm, harvesting the plant in one of the ponds. [PHOTO: MANGOA MASOTA/STANDARD]

Ruth Oniang’o, a former nominated MP and a nutritionist, says despite the findings, Kenyans are yet to embrace it. "The problem is the manner it is this being marketed. The sellers are targeting HIV/Aids sufferers and the poor," says Prof Oniang’o.

She argues that if the food were sold to the elite, then everyone would want to eat it.

Spirulina is a microorganism, which grows naturally in Rift Valley lakes like Nakuru, Bogoria and Elementaita. It displays fascinating nutritional properties of any food on earth. It is a high quality protein (60-70 per cent) that is denser and more easily digestible than any animal-derived protein. "Its protein content is easily digestible. It is 95 per cent digestible. Meat is at 45 per cent digestible. Spirulina has 12 times usable protein than meat," says Jagpal Sandhu, proprietor of Dunga Spirulina Farm in Kisumu.

Studies by the San Francisco Medical Research Foundation (SFMRF) show spirulina is the world’s richest natural source of vitamin B-12. "It has all the known B vitamins, including vitamin B12, which is not found in other plants, and has a host of other essential micronutrients," says SFMRF. One gramme per day, added to food is enough to correct severe malnutrition of a child in a few weeks. To retain minerals and vitamins it should not be heated over 70_C. It is not only an effective nutritional solution; it is also a cost-efficient solution traditional proteins. Current world production of spirulina for human consumption is more than 1,000 metric tons annually. The US leads in production followed by Thailand.