ABSTRACT
The thrust of this work was to identify
some popular and lesser-known cultivated and forest green leafy vegetables
consumed in Igbo-ukwu, Aguata LGA, Anambra
State, Nigeria.
Those identified include ugbogulu,
eliemionu, ariraa, okpa okuku, ugu
oyibo and abuba ji nwannu, used in this study. These vegetables were
purchased in bulk from Igboukwu daily market, cleaned and divided into 3
portions. Fresh portions served as the controls. The sun and the shade dried
samples were the processed portions.
These cleaned vegetables and
their products were analysed for various nutrients, anti-nutrients and food
toxicants using standard methods. Both nutrient contents of the vegetables and
their dishes as well as the organoleptic attributes of the dishes were
ascertained. The data generated from both the vegetable and their yam dishes
were analysed using percentages, means, standard deviation and the standard
error of the mean. New multiple Duncan’s
studentized range test was applied to separate and compare means.
Ugbogulu, ( Curcubita pepo), ariraa. ( Corchorus trideus tiliaceae) eliemionu. (Celosia argentea), ugu oyibo. (Jatropha aconitisolia), okpa okuku (Uvarae chamae) and abuba ji nwannu ( Ipomoea batatas) were identified by Igbo-ukwu women as wild and cultivated edible vegetables. Both parents and grandparents form major sources of information about cultivation, harvesting, processing, preparation and utilization of yam dishes based on these vegetables. These vegetable are on the verge of extinction due to poor nutrition education, migration of youths and young adults, seasonality, change in lifestyles, nutrition transition and food habits. Sun and shade drying increased many nutrients such as protein from 10.70 to 19.40%. These processes also increased some micronutrients. Iodine, copper, and calcuium increased from traces to 5.08 and 4.43mg; 0.2 to 2.4 and 1.7mg; from 0.2 to 11.5 and 22.00mg, respectively.
These processes increased
phytate, oxalate, tannins and saponins from 0.00mg to 125.58 and 116.5mg;
traces to 135.50mg and 112.3mg; traces to 0.15 and 0.16mg and from traces to
0.05 and 0.05mg, respectively.
The yam dishes prepared with
fresh, sun and shade dried, as well as pulverized vegetables had increased
protein from 5.4 in A-102 –yam dish
prepared with sun dried ugu oyibo to
12.6% in A-101 –yam dish prepared with
shade dried and ash from 4.6 in in A-103- yam dish prepared with shade dried
okpa okuko to 9.50% in A-105-yam dish
prepared with fresh sweet potato.. These dishes had traces of phytate, oxalate,
tannins and saponins. However, dish prepared with sun dried ugu oyibo leaves
had increases in phytate oxalate, tannins and saponins and food toxicants from
(traces to 1.21,4.34,16.6 and 14.5g, respectively).
Iron, zinc, copper and calcium in
these dishes increased. Iron increased from 3.5 to 33.5mg, zinc from traces to
4.2mg, copper from traces mg to 1.4mg and calcium from 2.00 to 25.50mg,
respectively. The dishes prepared with fermented oil bean seeds, fresh okpa
okuku leaves and fresh sweet potato leaves had increases in beta-carotene that
ranged from traces to 52.00, 25.3 and 24.9mg each.
The dishes prepared with fresh
sweet potato leaves and that prepared with fresh ugu oyibo leaves had the best
organoleptic attributes and general acceptability. (7.5 and 7.3, respectively).
CHAPTER ONE
INTRODUCTION
1.1 Background information
Inadequate food and nutrient intake,
improper feeding practices, poor nutrition education, insufficient food
availability at household level, domestic processing techniques and food
preparation methods are among the major causes of malnutrition (NDHS, 1990).
Nutrition and nutrition-related diseases continue to be a problem of public
health significance in Nigeria.
Several efforts are in place to
reduce malnutrition. These efforts amongst others are studies undertaken in Nigeria
to assess the prevalence of malnutrition in the target population.
Some of these studies were the
Nigeria Demographic and Health Survey (NDHS, 1990), the Participatory
Information Collection study (PIC, 1993), the Multiple Indicator Cluster Survey
(MICS, 1995), the Benchmark Survey (1996) and the most recent, National Food
Consumption and Nutrition Survey (NFCNS) (IITA, 2004) among others.
These studies over the years
established high prevalence of protein-energy malnutrition (PEM), especially in
children 0-5 and pre-school (IITA, 2004). PEM contributes to as much as 52% of
all deaths (Micro Nutrient Initiative, 2004).
National Demographic and Health
Survey (NDHS,1990 ) reported 43% stunting among children under five, the
UNICEF/OAU Participatory Information Collection study (PIC, 1993) reported 52%
stunting, 9% wasting and 36% underweight among children of the same age group.
UNICEF (2004) estimated that
approximately one out of three of the children younger than five years are
chronically malnourished. They are trapped early in life pattern of ill health
and poor development.
It is widely accepted that PEM is
associated with a number of micronutrient deficiencies. Micronutrient
deficiencies, for example iron deficiency anaemia (IDA), Iodine deficiency
disorders (IDD), Vitamin A deficiency (VAD) are also common and contribute to
poor physical, emotional and mental development of children as well as
reduction in productivity and decreased efficiency in adults, especially
mothers.
The UNICEF (1993) study reported
that 35% of mothers and 29% of children were anaemic, 7.3% of mothers and 9.2%
of children were Vitamin A deficient.
The National Micronutrient Survey
(1993) reported even higher figures – 62% women and 75% children were anaemic
and 1 out of every 3 children was Vitamin A deficient.
The results of Nigeria Food Consumption
and Nutrition Survey (IITA, 2004) showed that despite the advances made over
the years in agriculture, research and production, 29.5% of children under 5
were suffering from Vitamin A deficiency, 13.1% of mothers and 19.2% of
pregnant women at national level were considered at risk of Vitamin A
deficiency, respectively.
About 27.5% of children under 5 were
at different stages of iron deficiency. Approximately, 24.3% of mothers and
35.5% of pregnant women were at different stages of iron deficiency
Zinc is now recognized as an
essential micronutrient critical in human nutrition (UNICEF, 2002). The
clinical syndromes associated with zinc deficiency include growth retardation,
male hypogonadism, skin changes, mental lethargy, hepatosenomegaly, iron deficiency
anaemia and geophagia (WHO/UNICEF, 2002).
Apart from low zinc levels due to
rapid growth, pregnancy and lactation cause zinc deficiency if these increased
needs are not met.
At the national level 20% of
children under 5 are zinc deficient. Zinc deficiency was highest in pregnant
women (43.8%). More than one-quarter
(28.1%) of the mothers were zinc deficient.
What these data show is that in
spite of all efforts aimed at improving the nutritional status of children and
women, prevalence rates of nutritional deficiencies are on the increase and
remain unacceptably high. The consequences of malnutrition include childhood
morbidity and mortality, poor physical and mental development, poor school
performance and reduced adult size with reduced capacity for physical work
(WHO, 1995).
If no action is taken, these
conditions would spell enormous consequences for national productivity,
economic growth and human development (IITA, 2004).
Anambra state shares a common border
with Imo state where the survey work was done.
This recent Nigeria
food consumption and nutrition survey (IITA, 2004) was not conducted in Anambra
state. There is limited documented evidence concerning micronutrient status of
the members of the communities in Anambra. The result of the survey in the
neighbouring/adjoining states, Imo and Akwa Ibom, showed some pockets of
micronutrient deficiencies. These
deficiencies are not restricted to only these states. Anambra community has
almost common culture and food habits with these states where the study was
conducted.
Besides, clinical signs observed
during the community Health, Profile, Participatory learning and action
seminars/health observational tour (NPHCDA, 2005) in some wards of Aguata LGA
showed that there are clinical signs of malnutrition, especially those of
micronutrients. This development is
surprising because the people of Aguata LGA particularly cherish vegetables,
which are the richest plant sources of micronutrients in almost all dishes for
eye appeal most importantly and to a lesser extent for their nutrient
concentrations.
Micronutrient deficiencies are
global issues. They require fundamental approach such as assessment of people’s
traditional meals. This will ascertain the nutrient contents of various foods
to plan adequate intervention strategies to virtually eliminate malnutrition.
Identification of the commonly,
traditionally and culturally accepted consumed foods to determine their
nutrient levels is imperative. It is also necessary to determine the factors
that affect consumption such as poor nutrition education, seasonal variation
and processing and preparation methods.
The identification of some lesser-known vegetables
(“Okpa-okuko”, “ugu oyibo” and sweet potato leaves) readily available and rich
in micronutrients is considered important for dietary diversification and to
ensure that they are not extinct. “Ugbogulu”,
“eliamionu” and “arira” leaves are among the other more commonly consumed
vegetables.
Any domestic food processing methods to preserve and
retain both macro and micro-nutrients of these vegetables would go a long way
to reduce micronutrient deficiencies and be valuable in Igbo-Ukwu and Nigeria
in general. Sun and shade-drying are
among the domestic food processing methods shown to preserve and retain
nutrients in seasonal green vegetables (Udofia, 2005; Wachap, 2005). The thrust of this study is to select both
known and lesser-known seasonal green leafy vegetables, sun and shade-dry and
pulverize them, prepare dishes and determine their nutrient content as consumed.
1.2 Statement of the problem
Micronutrient malnutrition is
implicated in more than half of all childhood deaths worldwide – a proportion
unmatched by any infectious disease (Smith and Haddad, 2003). Improving micronutrient status can make enormous
difference on the health consequence of these nutrients. The question then is, how much nutrients do
our traditional dishes contain? World
Health Organization (2002) observed that diet and nutrient are important in the
promotion and maintenance of good health throughout the entire course of life.
In Anambra state, there are limited
studies to determine the prevalence of micronutrient deficiency among the
communities. These are “hidden hunger” and have more to do with the quality of
diet rather than the quantity of food produced and consumed. The observational tour of community health
profile participatory learning and action (NPHCDA, 2005) depicts that pockets
of micronutrient deficiency exist. This position supports the result of
Nutritional Status of Children in Anambra
State – A Comprehensive
Treatise (Nnanyelugo, 1980) reported that vitamin A intake of children in the
state was 70% of the FAO requirements.
Even though some progress had been made nationally to combat
micronutrient deficiency, urgent action is needed to accelerate the efforts to
bring micronutrient malnutrition under control. One of these efforts will be to
assess the nutrient content of the foods that are often consumed. This is
because the quantity of each nutrient in a diet is important and the quantity
available for cellular utilization is equally important
Fruits and vegetables are the
richest sources of micronutrients. Vegetables are not usually consumed alone,
they are often served as accompaniment to main dishes such as in soup meals,
casseroles and sauces. They are served with basic staples such as maize meal,
cassava foofoo, gari and yam. They are equally served in combination as some of
the vegetable provide bounding effect to complement the other vegetables.
Yam (Dioscora spp.) is one of the
basic and common staples cherished in Aguata LGA by all members of
families. Yam could be used as
breakfast, lunch and supper dishes. It is prepared traditionally in combination
with vegetables or with just plain palm oil and spices when vegetables are not
available. Yam is a well appreciated
staple in the local government to the extent that culturally new yam festivals
are celebrated to usher in new yam harvest season. Combination of yam and vegetables provides
adequate diet. However, at times, it is consumed with only palm oil and spices
as boiled or roasted yam or plain yam pottage due to scarcity of vegetables.
The consumption of yam without vegetables is of low nutritional quality.
Varieties of green leafy vegetables
cultivated or wildly grown and consumed are available especially during the
rainy season. Some of these green vegetables are more common, popular and
regularly consumed more than others which are lesser known but have similar or
even more nutrient value. These vegetables are lesser known and are rarely
consumed despite their nutrient content and their ability to withstand draught
better than most of the popular known and commonly consumed green vegetables.
These lesser known vegetables are going extinct and therefore needed to be
studied to ascertain the nutrient content as base for the promotion of its
production and continued utilisation.
It is pertinent to apply sun and
shade-drying to preserve and retain the nutrient content of these lesser-know
vegetables as well as the commonly used vegetables to ensure availability of
vegetable at affordable cost year round
and in all season
Various yam dishes based on large
quantities of these vegetables would be prepared. The nutrient content and
their availability would be determined in adult rats.
1.3 Justification
Plant foods are the major sources of
nutrients in Igbo-Ukwu, Aguata LGA. However, the availability of the nutrients,
especially in fruits and vegetables vary with seasons and locations. Fruits and vegetables are abundant during
rainy season and are scarce in dry season. This seasonal variation affects
consumption and levels of micronutrient of the consumers.
There are lesser-known edible
vegetables that are readily available during dry season in Igbo-Ukwu. Uvaria chamae “Okpa-okuko”, Ipomoea batata – sweet potato leaves
“Abuba ji nwanue” and Jatropha
aconitifolia “ugu oyibo” leaves are among these lesser-known vegetables; but
they are rarely consumed .There are some popular green
vegetables that are commonly consumed
mainly in yam dishes such as Curcubita
pepo broad pumpkin leaves “ugbogulu”, Corchorus
trieus “Arira” and Celosia argentea
“Eliamionu” but are not as draught resistant as the lesser known green
vegetables. It is imperative to study
the effect of domestic food processing techniques on the nutrient content of
some popular and commonly consumed vegetables (Curcubita pepo, Corchorus
trieus and Celosia argentea leaves)
as well as lesser-known vegetables (Uvaria
chamae, Ipomoea batata leaves and
Jatropha aconitifolia leaves) to
preserve and make them much more available all year at affordable prices. There is need to determine the food
potentials of these vegetables, especially those of the lesser-known vegetables
to encourage communities to consume them to meet their nutrient
requirements. The result of this study
will encourage farmers to diversify food use of these vegetables and to produce
more for sale to generate income for other family needs.
1.4 Objectives of the study
1.4.1 General objective
The general objective of this study
is to identify and determine the nutrient composition of both popularly known and lesser-known vegetables that Igbo-Ukwu community in Aguata L ocal
Government Area use to prepare various yam dishes and
determine their nutrient composition.
1.4.2 Specific objectives
The specific objectives were:
1. to identify common popular yam (Dioscorea rotundata) dishes prepared
with vegetables as consumed in Igbo-Ukwu-
2. to identify common and lesser-known
vegetables used in preparing various yam dishes consumed in Igbo-Ukwu.
3. sun and shade-dry and pulverize these
vegetables and determine their nutrient and anti-nutrient composition.
4. compare the effects of processing on
the nutrient composition of these vegetables and yam dishes.
5. prepare eight (8) yam dishes using
fresh and processed (sun and shade-dried
and pulverized) vegetables as consumed in Igbo-Ukwu community.
6 determine their nutrient content of these
dishes, micronutrient in particular.
7. determine the organoleptic attributes of the dishes among non-Igbo-Ukwu indigenes in UNN for diversification of use of the dishes.
IDENTIFICATION, CONSUMPTION PATTERN AND NUTRIENT COMPOSITION OF PROCESSED GREEN LEAFY VEGETABLES AND THEIR YAM DISHES AS CONSUMED IN IGBO-UKWU IN ANAMBRA STATE, NIGERIA
