Consumption pattern and acceptability of underutilised green leafy vegetable sprinkles on selected foods in Ado-Odo/Ota Local Government Area, Ogun State, Nigeria

Abstract

Background: Green leafy vegetables generally have the potentials to supply the dietary fibre and micronutrient needs in diets.  However, less importance is placed on underutilized vegetables compared to other crops because their global production is low and as well seemed to have low market value. Underutilized vegetables can help to solve the problem of dietary fibre and micronutrient deficiency. Objectives: This study assessed the consumption pattern of underutilized vegetables among households in Ado-Odo/Ota Local Government Area and the acceptability of selected food (jollof rice) sprinkled with Ebolo (Crassocephalum crepidiodes), Odu (Solanum nigrum L), and Yanrin (Launaea taracifolia (L). Methods: The sample size was determined using Fischer’s sample size formula. The study design was a descriptive survey. A semi-structured interviewer-administered questionnaire was used to obtain information from 625 respondents which are women in households willing to participate in the research .Fresh samples of Crassocephalum crepidioides, Solanum nigrum L, and Latuca teraxacifolia were purchased from Ota market. The leafy parts of the vegetables were washed, cut, oven-dried at 90°C for 6 h and pulverized. Jollof rice was cooked and dried ebolo, odu and yanrin were sprinkled on each food and stirred thoroughly. Sensory evaluation was carried out. A portion, about two table spoons of the three samples coded E (jollof rice and ebolo), O (jollof rice and odu) and Y (jollof rice and yanrin) were served to each of fifty (50) panelists. Results: Observations showed that about three-quarter (76%) of the respondents consumed underutilized vegetables. About half (52%) gathered the underutilized vegetables from the wild and 68% purchased them from the market. Also 51% were allergic to the underutilized vegetables. Food improved with yanrin was most preferred. Conclusions: Food improved with yanrin was most preferred. Uderutilised vegetables are relatively consumed in households and yet to be fully exploited.

Keywords: Underutilised vegetable, consumption pattern, sensory evaluation