Micronutrient composition and acceptability of leaf-fortified dishes by children in Ada-East district, Ghana.

, a green leafy vegetable, is a good source of minerals and vitamins which could be consumed as part of diet to improve human health and well-being. Drying leaves could make it readily available for use as a food fortificant. The objectives of the study were to determine micromineral and -carotene content of dried leaves, and leaf-incorporated local dishes, and also assess school children's (4-12 yr) acceptability of dried leaf-incorporated local dishes and feasibility of introducing dried leaves into a school lunch menu.