Ethnobotanical studies of traditional leafy vegetables and spices of Ebonyi State, Nigeria: Potentials for improved nutrition, food security and poverty reduction

Abstract

Traditional leafy vegetables represent inexpensive but high quality nutritional sources, for the poor segment of the population especially where malnutrition is wide spread. The objectives of this research were a) to identify and document the traditional leafy vegetables and spices of Ebonyi State, and b) to assess their nutritional values with a view of enhancing their selection as components of cooked food. Market and field surveys were carried out for traditional leafy vegetables and spices in three major clans in Ebonyi North senatorial zone, Ebonyi State: Izzi, Izhia and Ngbo clans. Informal interviews were also conducted with some indigenes on the vegetables and spices identified, including where, when and how they were obtained for sale in the markets. Finally, proximate and Mineral content analysis of three of the traditional leafy vegetables was done to know their nutritional as well as mineral content. Results identified twenty-seven traditional leafy vegetables and five spices from 23 plant families. 46.7 % of the plant collections were seen and collected from the wild, while 40 % were cultivated. 33.3 % of the leafy vegetables were tree species, 30 % were herbaceous plants, and 23 % were climbers, while 13.3 % were shrubs. 60 % of the species were propagated by seed, while 36.7 % were propagated by vegetative means. The parts consumed were mainly the leaves (76.7 %), the stem, flower and the seeds. 40 % of the materials collected were major income earners for the rural populace, 36.7 % earned some income, although small, while 23.3 % had the potential of being transformed into large scale income earner. Results also indicated that three of the vegetables analysed were good sources of micro-nutrients. Their calcium content ranged between 54.06 - 90.10 mg/100 g, while zinc and lead which are antioxidants were absent. The ash content of the three plants ranged from 8.10 - 6.30 %, while protein ranged from 5 – 10 % of fresh weight or 13 - 30% for dry weight. Their fiber (roughage) content was high and will promote digestion and prevent constipation when consumed.

Keywords: Ethnobotanical, Leafy vegetables, Spices, Nutrition, Food security, Poverty reduction

Animal Research International (2012) 9(1): 1485 – 1496