I. Introduction

Nigeria has several indigenous foodcrops resources that are used as local vegetables and fruits that are variously consumed by various ethnic groups for different reasons [13, 5]. Local vegetables and fruits are useful contributors to rural and urban people’s diet in Nigeria. Edible leaves from vegetable plants are eaten as supporting foods or main meals. They are the cheapest and most easily assessable source of proteins, vitamins, minerals and essential amino acids [13, 8].

Leafy vegetables alleviate the problems of micronutrients in tropical Africa [7]. Indigenous leaf vegetables play a key role in income generation and subsistence [1]. The consumption of indigenous vegetables and fruits therefore, has health and nutrition benefits, they are relatively cheap sources of essential micronutrients that are protective against various diseases. Huge majority of consumers, notwithstanding, are not aware of the health benefits of consuming fruits and vegetables adequately to reduce food insecurity.

Consequently, the need to assess the consumption profile and usage pattern of these selected indigenous foodcrops to provide useful information for nutrition educators, health workers culinary and hospitality educators to disseminate and propagate the information about their nutritional values so as to encourage their production, utilization and consumption.

The process of selection of food by human beings has been a complex behavioural phenomena leading to food acceptance or food rejection. According to [20], foods are chosen based on some basic factors such as availability, religion, superstition, psychology to mention but a few. He pointed out that food selection is a function of the appetite mechanism though the food itself may be unappetizing in appearance, or may have a displeasing odour or taste.

However, [12] stated that an ample supply of food does not guarantee optimal nutrition since the choice made may result in nutrient imbalance or over nutrition. Seasons of the year may affect food selection, consumption and usage since foodstuffs are abundant, cheaper, fresher, and tastier when they are in season. In agreement, [3] opined that foods are more abundant in the beginning of the dry seasons, the period after the harvest than at the end of the dry season which is preparatory to the planting season.

Culture has a tremendous influence on the selection of food in a particular locality. Culture dictates the kinds of foods that are eaten, the method of preparation and or the usage pattern. [21] recorded that Muslims and Jews are forbidden to eat pork, just like vegetarians do not eat flesh.

In Indonesia for example pregnant women may avoid eating leafy vegetables, in order to restrict foetal growth, which is believed to lead to easier delivery. Many southern Indians believe that if a pregnant woman eats paw-paw she would have a miscarriage, and others consider ripe paw-paw as foods for pigs and wild birds [6]. Also in Nepal, pregnant and lactating women avoid dark- green leafy vegetables because they think that babies born to such mothers may be born green or yellow; while lactating women could experience swelling [6].

The uses of these vegetables, seed and fruit are numerous, as will be seen classed under the following heading:

A. Vegetables as Source of Vitamins;

Vegetables are the major sources of vitamins A, C, B- carotene (the precursor of vitamin A) ascorbic and folic acids in the diet [10]. They contain minerals such as calcium, iron and zinc [9, 17]. Green and yellow vegetables are important sources of vitamin A and carotene [19, 16].

B. Vegetable as a Source of Roughage

Vegetables, especially the leafy ones are characterized by relatively high content of indigenous cellulose or fibre. They help in the digestion of more concentrated foods as a result of their succulent and large bulk [9, 10]. Roughages in vegetables promote digestion of food substances and prevent constipation.

C. Vegetables as Sources of Minerals

Leafy vegetables which constitutean indispensable constituent of human diet in West Africa are consumed as cooked complements to major staple foods such as cassava, cocoyam, guinea corn, maize, millet, rice and plantain. They can be consumed raw or cooked but mostly cooked. Vegetables are rich in calcium and iron [19]. [18] reported that Nigerian leafy vegetables are important sources of minerals and vitamins in thediet of low income people. In addition, she stated that Nigerian leafy vegetables contribute a significant proportion of zinc, iron, and calcium to the traditional diet.

D. Vegetables as a Therapeutic Agent

Some vegetables consumed in most part of the eastern Nigeria, have medicinal uses. Piper guineensese, is used as a stimulant and as a laxatives [16]. Occimum gratisimumis used as an insecticide, to kill worms, as a first aid in a freshwound and to cure convulsion. Bitter leaf is said to cure stomach problems.The nut extract of Tetracapidium conohporum has been reported to have antimicrobial and antifungal activities [2].

II. Materials and methods

The study was conducted in OkigweLocal Government Area of Imo State. The choice of this location was informed by the fact that Okigwe comprises both rural and urban communities that grew and ate the indigenous foodcrops studied. Okigwe is located along Owerri- Afikpo road, and Port/Harcourt express way. It is bounded in the north by Umuchieze, in the east by Uturu and in the south by Nneato, all in Abia state.

A. Sampling Procedure and Sample Size

A simple random sampling technique of balloting without replacement was used to collect the samples. All the communities in Okigwe were listed in alphabetical order and this list was placed on balloting without replacement . Ten out of fourteen communities in Okigwe where randomly selected. Thirty respondents from each of the ten communities where randomly selected, giving a sample size of 300 respondents.

B. Data Collection

Data were collected with a structured questionnaire developed by the researcher. The questionnaire has two sections, sections A and section B. Section A, seeks to collect socio- economic information of the subjects while Section B seeks to collect information on the consumption profile and usage pattern of the various indigenous foodcrops.

C. Survey Method

A well-constructed, validated and pilot tested questionnaire was administered to the farmers that grew and consumed this indigenous foodcrops in the area under study. The questionnaire contained 17 items used to elicit the expected information in Okigwe Local Government Area of Imo State.

D. Ethical Consideration

Local village heads were contacted to seek their permission and co-operation. Participation was voluntary after due explanation to the respondents.

The respondents were assured that the information gotten was going to be used solely for research.

A. Materials

figure 2

The foodcrops were purchased form a local market in Okigwe

III. Results

Table 1: Socio-economic characteristic of respondents
Full size table
Table 2: Number of respondents that consumed the foodcrops.
Full size table
Table 3: Periodic consumption of the indigenous foodcrops
Full size table
Table 4: Medicinal uses of the under listed foodcrops.
Full size table

IV. Discussion

The result revealed that the food crops studied were popularly consumed in both rural and urban communities of Okigwe in Imo State. Ukazi, nchaunwu, utazi , paw-paw, ukpa, ugu, and bitter leaf were commonly consumed vegetables, seed and fruit. On the other hand, low consumption was observed for efe (garden egg) basically due to the fact that the fruit was unknown to some of them.

It was necessary to point out that various communities had indigenous fruits, seeds and vegetables which were adapted to their local conditions. People tended to eat what they were conversant with. Studies have shown that individuals foods preferences where affected by exposure to foods and learning [12]. Ukazi and bitter leaf were well cherished vegetables. The high consumption of these vegetables could be attributed to the fact that ukazi and bitter leaf soups were delicacies that featured in most ceremonies in Imo State.

Majority of the respondents that consumed Ukpa reported that they preferred purchasing ukpa from food vendors because of high fuel consumption.

Table 3 showed that ukazi, uziza, pawpaw,ukpa, ugu, nchuaunwu and bitter leaf were mostly consumed all year round while majority of the consumers of the garden egg reported that garden egg was only consumed when in season. It should be noted that none of the food items was being consumed in festive periods; a reasonable percentage (58.3 %) of the respondents who consumed ukpa stated that they consumed it when in season. This was because ukpa was highly a seasonal crop; it is only available in Nigeria during rainy season. This was an indication that foodstuffs are consumed mostly when in season, due to the fact that they are abundant, cheaper, fresher and tastier when they are in season. This is in line with the findings of [11]; that seasonal rise of prices or alteration in appetite to some food items has been documented in developed areas and could be considered as the reasons for the seasonal intake patterns.

All the respondents reported that they washed, peeled and ate paw-paw after harvesting. Majority of the respondents (81. 5%) washed and cooked ukpa after harvesting.

More so, the respondents reported that they washed and cooked garden egg and bitter leaf after harvesting. However, it could be observed that vegetables were either washed; cut before cooking or they were cut and washed before cooking. The practice of washing before cutting should be encouraged. This was in line with the findings of [9] who reported that washing vegetables after cutting may result in loss of minerals. Similarly, [10] found out that when a vegetable was cut into pieces before cooking more surface area was exposed to nutrient loss.

The study showed that ukazi, uziza, utazi, garden egg and bitter leaf were added to other foods during food preparation, although ugu and bitter leaf were also used as soup vegetables. However, ukpa was mostly eaten alone after boiling as snacks. Paw-paw was eaten raw after washing and peeling. Ukazi and bitter leaf were well cherished in soups.

The vegetables where not taken un-supplemented with other foods. It was observed that ukpa was a well cherished snack in Southern Nigeria. The popularity could be because it is mainly cultivated in this area and also thrives well even in an exhausted soil [15]

It was observed that consumers of these fruits, vegetables and seeds had problems preserving, processing and high fuel consumption respectively. However the quantities of, fruit, vegetables and seed consumed varied from one community to another. The difference observed in the other studies were influenced by factors such as availability, distribution, price of the foodcrops as well as social factors [20, 12]. [4] reported that the amount of food eaten during a meal was determined by internal, physiological and environmental factors. These included cost and presentation of the foodcrops as well as meal times and social situation.

The study indicated that some of the indigenous foodcrops had medicinal values. About 21.8% of the respondents reported that utazi could be used to cure chest pain. In addition, 86.1% of the respondent reported that paw-paw was used to cure fever, while 47.0% of the respondent reported that they used nchuanwu to chase away mosquitoes.

Majority of the respondent used utazi, to cure stomach ailments (69.65%). Similarly 75.6% of the respondents also used uziza to cure stomach ailments, while 59.6% stated that they used bitter leaf to cure stomach ailments.

V. Conclusion

The foodcrops studied are all of plant origin. Almost all the studied foodcrops were consumed round the year by majority of the respondents, except for ukpa and efe which were mostly consumed when in season. The usage pattern differs viz-a-viz the meal times these vegetables are taken. Locally, some of these vegetables and foodcrops have some medicinal uses.

VI. Recommendations

Indigenous foodcrops should form part of our daily dietary intake; this will help us to achieve food security and also to meet the World Health Organization’s (WHO) recommended dietary allowance.

It is imperative that labour saving processing method for vernonia amygdalina, reduced fuel consumption method for cooking Tetracapidium conophorum and appropriate preservative method for the vegetables and fruits are developed.

Irrigation farming should be encouraged to ensure all year round availability of the studied foodcrops.

Acknowledgment

I wish to appreciate the community and their leaders for their understanding and cooperation throughout the period of the study. I also appreciate Dr Maureen Chukwu and Barr I. C. Ubosi for their technical and moral supports respectively.