Abstract:
Objective: The study aims at identifying and collecting herbal plants commonly used in milk processing and
preservation by the Maasai community in Kajiado district and to determine the phytochemical and mineral
composition.
Methodology and Results: Twenty-three herbal plants were identified; three plants were selected through
community prioritization using a structured questionnaire. Analysis for phytochemical composition was done
using Sofowara (1993), Trease and Evans (1989) and Harborne (1998) methods composition by AOAC method
923.03 (AOAC, 1995) and pH. Tannins, saponins, flavonoids, alkaloids, steroids, sterols, terpenoids, flavones
aglycones and reducing compounds were present in all the herbal plants. The herbal plants were significantly
different (P<0.05) in mineral content. The highest mineral content was calcium 90.0 mg/100 g followed by
magnesium, zinc and iron.
Conclusion and application of the findings: this indicates that these plants are rich in phytochemicals and
minerals therefore, they can be exploited to develop nutritive food preservatives because phytochemicals have
both antimicrobial and antioxidant properties. These plants can also be processed to obtain a product that will
substitute the chemical preservatives in the market now that consumers are showing greater preference for
products preserved with natural products.
