Studies on the Nutritional, Mineral Composition, Mineral Ratio and Anti-nutritional Molar Ratio of Six Underutilized Wild Edible Vegetables in Ado-Ekiti, Ekiti State, Nigeria

Aim: Fruits and common vegetables are now becoming too expensive for the poor consumers in Nigeria. The search for cheap, readily available and (locally sourced for the people in need of) nutritious food prompted this research work. Study Design: Six underutilized wild vegetables (Solanum microcarpon, Strichium sparganophora, Crassocephalum crepidiodes, Solanum nigrum, Myrianthus arboreus and Sterculia tragacantha) from Ado- Ekiti, Ekiti State, Nigeria were evaluated for their nutritional, mineral and anti-nutritional potentials. Place and Duration of Study: The collection of the samples were done in the month of December, 2020 in Ado Ekiti, Ekiti State, Nigeria and air dried for three weeks. Methodology: Young shoots of five indigenous vegetables were collected, washed thoroughly, air dried, pulverized and analysed using standard methods of AOAC. Results: The proximate analyses of the vegetables indicated that the moisture content, ash, fat, crude fiber, crude protein and carbohydrates ranged as follows: 6.17-8.85%, 4.73-6.59 %, 2.00-3.13%, 3.89-7.27%, 7.77-12.23% and 63.84-70.61% respectively. The total energy ranged from 1,367.85 to 1,467.85KJ/100g with low Coefficient of Variation (CV%) of 2.22. Mineral contents are of the following order K>Mg>Ca> P>Na>Fe>Zn. The result of the mineral ratio showed that the calculated mineral ratio for Na/K, K/ Na, Ca/P, Ca/Mg, Ca/K, Zn/Cu and [K/(Ca+Mg)] were below the critical level. The calculated mineral safety indexes (MSI) were lower than the tabulated values. The anti-nutrient contents (Cyanide, Saponins, and Oxalate) were below the threshold levels, Conclusion: Low MSI means that the vegetables could not pose health risk when consumed. The low anti-nutrient contents of the samples is an indication that the consumer would not suffer from mineral overload. The nutrition and mineral potentials of these vegetables could suggest their uses as nutritional supplements and are highly promising for food security and sustainability for the populace.

Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa

Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However, Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition, and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that they are season-linked and considered as “food for poor” despite their high nutritional contents. The utilization of African indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavailability of nutrients. In Africa, fermentation is among the oldest food processing technologies with long history of safe use. Apart from extending shelf life and improving food organoleptic properties, fermentation of African indigenous vegetables (AIVs) is known to improve food nutritional values such as proteins, minerals, vitamins, and other beneficial phytochemicals. It can also increase bioavailability of various vitamins, minerals, and phytochemicals and increase synthesis of vital blood pressure regulators thus protecting against cardiovascular diseases and cancer and further helping fight certain malnutrition deficiencies. Some lactic acid bacteria (LAB) involved in food fermentation are known to produce exopolysaccharides with cholesterol-lowering, immunomodulator, antioxidant, and anticancer properties. Fermented foods (vegetables) are superior in quality and safety since most microorganisms involved in fermentation are good starter cultures that can inhibit the growth of foodborne pathogens and detoxify harmful compounds in foods. Thus, fermented foods can boost growth and well-being in children and women due to their higher nutritional contents. Therefore, fermentation of AIVs can contribute to the attainment of food and nutrition security especially among women and children who rely on these vegetables as a staple source of micronutrients and income. These benefits have a positive impact on the implementation of the second sustainable development goals and African Union agenda 2063. This review is aimed at shedding light on the potential of African fermented indigenous vegetables in combating maternal and child malnutrition in Sub-Sahara Africa.

Recognising indigenous vegetables as potential contributors to livelihoods development: a case of two district municipalities in northern KwaZulu-Natal

South Africa is a food sufficient country. Native South Africans, however, continue to suffer from food insecurity at a household level, even under contemporary democratic leadership. Influenced by the COVID-19 pandemic, the study was conducted to determine the role of indigenous vegetables in rural livelihoods in the two selected district municipalities of northern KwaZulu-Natal, namely iLembe District Municipality (IDM) and the King Cetshwayo District Municipality (KCDM). A purposive sample which consisted of 130 participants (n=130) was drawn, and data were analysed descriptively using Microsoft Excel Software. Our findings point in the direction that indigenous vegetables have the potential to contribute to livelihoods development. It was also found that these vegetables can thrive under diverse climatic conditions, including both irrigated and rainfed areas. This is especially important in a country like South Africa which faces major challenges of water scarcity and household food insecurity. Most household heads in the study were unemployed and relied on government monetary incentives for survival. It is concluded that there is a need to include these indigenous crops as part of the main discussions in the food discourse and to recognise them as a tool to enhance livelihood development.

Impact of COVID-19 pandemic on African indigenous vegetables value chain in Kenya

Background African indigenous vegetables are important for food security and nutrition, and income of the poor farm households. In the era of COVID-19, they are critical for boosting people’s immunity. Unfortunately, both production of and trade in these vegetables is likely to be severely affected by the pandemic. Methods This study examined potential effects of COVID-19 pandemic on production and trade of African indigenous vegetables using a cross-sectional survey of 244 farmers and 246 traders from different regions in Kenya. Results COVID-19 has a negative impact on production and trading of AIVs in Kenya. Findings indicate that 75% of the farmers are experiencing declining production due to reduced access to input, farm labour and output market. Secondly, about 98% of the traders have recorded a drop in sales volumes due to containment measures implemented by the government and personal safety precautions. In particular, farmers’ production and traders’ sales volumes declined by 39 and 65%, respectively, during the first phase of the pandemic. Conclusion The findings indicate that the sub-sector requires targeted interventions which may include input support, careful reopening and control of the open-air markets, reduced taxation and facilitated access to urban markets.

Perception of Women on Commercialisation of the Nigeria-Canada Indigenous Vegetables Project in Southwestern Nigeria

The paper investigated the perception of women toward the commercialisation of the NICANVEG indigenous vegetables project. A survey research design was used for the study. Samples of 390 women (300 for quantitative and 90 for qualitative) were used for the study. The samples were selected from three out of the four states in Southwestern Nigeria where the project took place between 2011 and 2014. Two adapted instruments titled “Questionnaire on NICANVEG Project and Commercialisation (QNPC)” and “Interview on NICANVEG Project and Commercialisation” (INPC) were used to collect data. Data collected were analysed using percentages, relative significant index, chi-square and software package (Atlas ti) statistical analyses. The results showed that 182 (60.7%) of the women expressed a positive perception towards the commercialisation of the product. It was showed that the extent of involvement of women in the commercialisation indicated that 78.0% of the women participated in full-scale commercialisation of NICANVEG indigenous vegetables. Again, the result showed the major challenges facing commercialisation of the vegetables were expensive farm equipment ( = 3.57, RSI = 0.719), untimely fund ( = 3.53 RSI = 0.711) and poor market prices of vegetables ( = 3.32, RSI = 0.666). Above all, the result showed a significant relationship between levels of participation in the training on NICANVENG indigenous vegetables project and the extent of commercialization of the product (χ2 = 111.865, p < 0.05). The study concluded that positive perception of the participants had enhanced the commercialization of the indigenous vegetables.

In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables

Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing ( p < 0.001 ). The in vitro digestion resulted in a significant increase ( p < 0.001 ) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency.

Effect of processing methods on the antioxidant potentials of netlespurge (Jatropha tanjorensis) and black nightshade (Solanum nigrium) vegetables in peanut burger

Two lesser known indigenous vegetables: netlespurge (Jatropha tanjorensis) and black nightshade (Solanum nigrium) were each processed into flour samples and were incorporated into wheat flour in coating peanut. These veggie peanut burgers were analysed for their antioxidant properties such as DPPH, FRAP and Metal Chelating ability assay and their linoleic acid inhibition. Veggie peanut burger with netlespurge vegetable had values between 44.62 to 68.32%, 0.0106 to 0.0253 mg AAE/g sample and 49.03 to 63.30% for DPPH, FRAP and Metal chelating assay, respectively, while veggie peanut burger with black nightshade had values between 54.97 to 72.70%, 0.0105 to 0.0173 mg AAE/g sample and 47.13 to 64.01% for DPPH, FRAP and Metal chelating assay respectively. The result of the inhibition of linoleic acid of the peanut burger incorporated with vegetables revealed the abilities of the vegetables to inhibit propagation of peroxides up till the fourth day. Netlespurge vegetable had absorbance values of 2.3220 µm initially rising to 2.6845 µm on the fourth day and a fall absorbance value of 1.1845 µm on the sixth day while Black Nightshade vegetable had absorbance values of 2.3670 µm initially rising to 2.7490 µm on the fourth day and a fall absorbance value of 1.2355 µm on the sixth day. This study concluded that processing methods does not eliminate the antioxidative properties of vegetables and the inclusion of vegetables into peanut burgers increased their antioxidative properties.