Ethnobotanical Survey of Underutilized Crops and Spices of Some Local Communities in Nigeria: Potentials for Improved Nutrition, Food Security and Poverty Reduction

Abstract

Traditional leafy vegetables (TLVs) 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 i. to identify and document the traditional leafy vegetables and spices of Ebonyi State, and ii. 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 on where, when and how they are obtained for sale. Finally, proximate and physiochemical analysis on some of these TLVs were done. Result recorded twenty-seven TLVs and five spices from 23 plant families. Out of this 46.7 % of the plant collections were collected from the wild, while 40 % were cultivated, 33.3 % of the TLVs 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 TLVs were good sources of micro-nutrients. Their calcium content ranged between 54.06-90.10 mg/100 g. The ash content ranged from 8.10-6.30 %, while protein ranged from 5-10 % of fresh weight or 13-30% for dry weight. Their fibre (roughage) content was high and will promote digestion and prevent constipation when consumed.