Research Productivity and Trends on Indigenous Kalenjin Cuisines

Abstract

Scholarly research is one of the factors influencing the promotion, uptake and perpetuation of indigenous knowledge. Research products contribute to theoretical development, policy formulation and practical use of indigenous knowledge. The higher the relevant research productivity, the greater the influence on indigenous knowledge. This paper analyses the productivity trends, quantity, quality and visibility of research output on indigenous Kalenjin cuisines in Kenya. This study was conducted through bibliometrics. Relevant search terms were used to retrieve research publications on Kalenjin cuisines. Data was collected from Google Scholar using Harzing’s Publish or Perish software. The collected data was cleaned, analysed and visualised using VOSviewer, which Nees Jan van Eck and Ludo Waltman from Leiden University, Netherlands, developed. This study found low quantity, quality and visibility of scientific publications on indigenous Kalenjin cuisines. Additionally, most of the materials on the subject have been published using subscription channels and are yet to attract their first citation. Therefore, the paper concludes that pertinent issues on indigenous Kalenjin cuisines remain undiscovered and unarticulated. There is a need to shore up the quantity, quality and visibility of research on indigenous Kalenjin cuisines to promote and perpetuate this knowledge. The findings of this study may be used by government agencies, especially county governments, to encourage the use of indigenous cuisines in the community. This effort will likely enhance food security and the community’s general wellbeing.