2 3 Genetic Resources and Crop Evolution An International Journal

1 23

Genetic Resources and CropEvolutionAn International Journal ISSN 0925-9864 Genet Resour Crop EvolDOI 10.1007/s10722-014-0162-x

Promoting competitiveness of neglected andunderutilized crop species: comparativeanalysis of nutritional composition ofindigenous and exotic leafy and fruitvegetables in GhanaD. Nyadanu & S. T. Lowor

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NOTES ON NEGLECTED AND UNDERUTILIZED CROPS

Promoting competitiveness of neglected and underutilizedcrop species: comparative analysis of nutritionalcomposition of indigenous and exotic leafy and fruitvegetables in Ghana

D. Nyadanu • S. T. Lowor

Received: 19 November 2013 / Accepted: 29 July 2014

� Springer Science+Business Media Dordrecht 2014

Abstract Ghana is endowed with a lot of indigenous

leaf and fruit vegetables which are nutritious and are

used in the treatment of many ailments. However,

current changes in food habits in both rural and urban

households have led to overdependence on energy-

rich but nutrient poor staple crops. Most of these non-

indigenous staple crops are not adapted to local

conditions in Ghana as compared to indigenous

vegetables making their production and consumption

expensive and therefore worsening malnutrition and

food insecurity issues. To promote consumption of

indigenous vegetables and conservation of their

genetic resources in Ghana, proximate, mineral and

vitamins composition and medicinal properties of five

indigenous leaf (Amaranthus cruentus, Corchorus

olitorius, Solanum macrocarpon, Xanthosoma sagit-

tifolium, Adasonia digitata) and three fruit vegetables

(Solanum torvum, Solanum aethiopicum, Solanum

macrocarpon) vegetables were evaluated using rec-

ommended methodologies. Proximate, mineral and

vitamins composition varied significantly among the

species analyzed. Nutritional composition of indige-

nous leaf and fruit vegetables were compared with that

of exotic vegetables and significant differences were

noted. In general, proteins, carbohydrates, dietary

fibers, potassium, calcium, magnesium, phosphorus,

Vitamin A, Vitamin C and Vitamin E were signifi-

cantly higher in indigenous vegetables than their

exotic counterparts. The results highlight nutritional

importance of indigenous vegetables and the need to

promote their consumption and safeguard their genetic

resources. For further promotion, some urgent

research directions are suggested.

Keywords Diets � Diversification � Food security �Genetic resources � Indigenous vegetables � Nutrition

Introduction

Crop improvement has played a pivotal role in

sustaining and strengthening food, nutrition, health

and livelihood security in the world from the earliest

days of domestication (Nyadanu et al. 2014). Despite

the enormous progress made in enhancing crop

productivity through breeding, more than 800 million

people (mostly children), are still under-nourished

(FAO 2012a, b; Black et al. 2003). A great majority of

them are in South Asia and Sub-Saharan Africa,

reported by many authors as rich in endemic agricul-

tural biodiversity (Dansi et al. 2008, 2010, 2012;

Adjatin et al. 2012).

D. Nyadanu (&)

Department of Crop and Soil Sciences, College of

Agriculture Education, University of Education,

Winneba, P. O. Box 40, Asante, Mampong, Ghana

e-mail: [email protected]

S. T. Lowor

Division of Physiology and Biochemistry, Cocoa

Research Institute of Ghana, P. O. Box 8, Akim Tafo,

Ghana

123

Genet Resour Crop Evol

DOI 10.1007/s10722-014-0162-x

Author's personal copy

Current changes in food habits in both rural and

urban households have led to overdependence on

energy-rich but nutrient poor staple crops and a large

number of crops are overlooked and neglected yet they

play a crucial role in the food security, nutrition and

income generation of the rural poor (Magbagbeola

et al. 2010). The lack of diversity in diets is linked to

malnutrition caused by a deficiency of micronutrients

(FAO 2010). A lack of micronutrients, or ‘‘hidden

hunger’’ leads to poor health consequences for

millions of Africans (Saka and Msonthi 1994; Saka

et al. 2007). For example, around 50 million African

children are at risk of vitamin A deficiency, the

continent’s third greatest public health problem after

HIV/AIDS and Malaria (Black et al. 2008; Aguago

and Baker 2005).

Solving malnutrition requires a range of intercon-

nected approaches including diversification of diets

with indigenous crops and bio-fortification through

conventional breeding or genetic modification (GM)

of staple crops (Leaky 1999; Bhutta et al. 2008; Negin

et al. 2009).

Most neglected and underutilized crop species are

rich in macronutrients and micronutrients (Padulosi

et al. 1999; Johns and Eyzaguirre 2006; Adjatin

et al. 2013; Dansi et al. 2012). Throughout the

world and West Africa in particular, numerous

number of traditional leafy vegetables have long

been known and reported to have health protecting

properties and uses (Schippers 2002; Odhavet et al.

2007; Mensah et al. 2008). Furthermore, neglected

and underutilized indigenous vegetables are known

to be adapted to local environments unfit for other

crops where they can provide sustainable produc-

tions (Mal 2007). Because neglected and underuti-

lized crops have not received adequate research

attention, their domestication, conservation and

genetic improvement have hardly progressed (Pad-

ulosi et al. 2002; Vodouhe et al. 2011). Overlooking

and lack of research attention on indigenous leafy

and fruit vegetables means that their potential value

is underestimated and underexploited. It also places

them in danger of continued genetic erosion and

disappearance which would further restrict develop-

ment options for the poor. There is therefore a need

to promote consumption, domestication, conserva-

tion and evaluation of genetic resources of these

important but neglected crops.

The objectives of this study designed to promote

consumption and diversification of Ghanaian diets

with indigenous vegetables were twofold:

• Evaluate the nutritional composition and the

medicinal values of some indigenous leafy and

fruit vegetables in Ghana

• Compare nutritional composition of Ghanaian

indigenous leafy and fruit vegetables with the

one of selected exotic vegetable crops.

Materials and methods

Exotic leafy and fruit vegetables

The exotic leafy vegetables used in this study were

lettuce, cauliflower, and cabbage. The fruit vegetables

were green pepper, cucumber and tomato. Table 1

shows botanical name, family and uses of the exotic

vegetables. These are the most commonly used exotic

vegetables in Ghana.

Indigenous leafy and fruit vegetables

The indigenous leafy vegetables used in this study

were Corchorus olitorius, Amaranthus cruentus, Xan-

thosoma sagittifolium (Cocoyam leaves), Solanum

macrocarpon leaves, and Adansonia digitata (Baobab

Table 1 Botanical name, family and uses of the exotic

vegetables

Botanical

name

Common

name

Family Uses

Lactuca sativa Lettuce Asteraceae Salads, soups,

sandwiches

and wraps

Brassica

oleracea var.

botrytis L.

Cauliflower Brassicaceae Cheese sauce,

savoury cakes

Brassica

oleracea var.

capitata L.

Cabbage Brassicaceae Salads, stew,

braises

Capsicum

annum

Green

pepper

Solanaceae Stew, salad,

sauce

Cucumis sativus Cucumber Cucurbitaceae Stew, salad,

braises

Lycopersicon

esculentum

Tomato Solanaceae Sauce or stew,

soups, salad,

tomato juice


123


Table 2 Botanical name, family and medicinal uses of the indigenous vegetables

Botanical name Local name Family Uses

Corchorus

olitorius L.

Ayoyo (Hausa), Ademe

(Ewe tribe = meaning a

slimy leaf)

Tiliaceae Leaves are used to produce soup of draw properties (taushe) or boiled and

mixed with kuli-kuli (groundnut cake) to form a dish known as kwado in

Hausa language. Herbal tea is also made from the dried leaves. Seeds are

used as a flavouring agent

Consumption of the leaves is reported to be demulcent, deobstruent,

diuretic, lactagogue, purgative, and tonic. It is also a folk remedy for aches

and pains, dysentery, enteritis, fever, dysentery, pectoral pains, and tumors

(Duke and Wain 1981; List and Horhammer 1969–1979). Ayurvedics use

the leaves for ascites, pain, piles, and tumors. Elsewhere the leaves are

used for cystitis, dysuria, fever, and gonorrhea. The cold infusion is said to

restore the appetite and strength

Amaranthus

cruentus L.

Alefi Amaranthaceae Used in soups and stew. Leaves are cooked like spinach. In arid regions, the

leaves are dried, processed into powder and used in sauces during the dry

season

Regular consumption reduces hypertension, cardiovascular diseases, blood

pressure and cholesterol level. In traditional medicine, amaranth is

recommended for people with a low red blood cell, anaemia, fever, and

kidney complains. In Sudan, ash from the stem is used as a wound

dressing. In Gabon, heated leaves are used on tumours

Xanthosoma

sagittifolium L.

Kotonmire Araceae The fresh tender leaves and petioles are used as vegetables in stews and

soups

Cocoyam has also been reported in folklore medicine in the management of

diabetes mellitus. The roots of cocoyam are used to treat insect bites.

Reduce epileptic seizures, helps to fight inflammation

Solanum

macrocarpon L.

Gboma (Ewe

tribe = meaning egg

leaf)

Solanaceae Young leaves and fruits are cooked and consumed as a vegetable. Mostly the

leaves that are eaten, but the fruits are added to sauces

The fresh tender leaves and petioles are used as green vegetables in stews

and soups

Heated leaves are chewed to treat throat troubles. Fruits are taken as a

laxative, and to treat cardiac diseases, while flowers and fruits are chewed

to clean the teeth, the juice of boiled roots is drunk to get rid of

hookworms, while crushed leaves are taken to treat stomach troubles

Adansonia

digitata L.

Baobab Bombacaceae The leaves are used fresh as a leafy vegetable in soups and stews. They are

also sun dried, milled and sieved to produce a green powder used as a

flavouring agent in sauces

Leaf extracts are very effective against dysentery. They are diuretic,

diaphoretic, tonic and generally used against fever, diarrhea, guinea worm

and urinary tract infections. They are also effective in the treatment of

asthma

Solanum torvum

L.

Komewu susua

(Asante = meaing

Komewu small) Yaa

Asantewaa

(Asante = meaning

resilience of crop is like

Yaa Asantewaa, the

queen mother of Ejisu)

Solanaceae The pungent in taste and edible fruits of Solanum torvum are used in soups

and sauces or chopped together with egg plant fruits or tomatoes. The

fruits are crushed or cooked with and taken with warm rice

In Ghana fruits are boiled and pounded together with oil palm fruits and be

strained

Solanum torvum has both a sedative and a diuretic therapeutic effect. The

leaves are used as a haemostatic. Phytochemical studies indicated that

fruits of this species have as good concentrations of various alkaloids,

flavonoids, saponins, tannins, and glycosides as sufficient to have

pharmacological effects. Therefore, fruit are not only used for nutritive

purposes but also fruit decoctions are effective for cough ailments and are

considered to be effective medicine in cases of liver and spleen

enlargement. The ripened fruits are used in the preparation of tonic and

haemopoietic agents and also for the treatment of pain. This herb is

commonly used in China and considered effective in the treatment of

blood stasis, menstruation, edema pain and coughs. S. torvum is mainly

used for the treatment of fever, wounds, tooth decay, reproductive

problems and arterial hypertension


123


leaves). The indigenous fruits were Solanum torvum,

Solanum aethiopicum, and Solanum macrocarpon.

Table 2 shows botanical name, family, uses and

medicinal value of the indigenous vegetables. These

are the most commonly used indigenous vegetables in

Ghana.

Nutritional composition of exotic vegetables

The nutrient facts of exotic vegetables were obtained

from the USDA National Nutrient data base.

Analysis of the nutritional value of the indigenous

vegetables selected

Samples collection and processing

Leaves and fruits of the indigenous leaf and fruit

vegetables (Fig. 1) were collected from the farmer’s

field in the Ashanti region of Ghana. The collected

leaves and fruits were first washed thoroughly 2–3

times with running tap water and once with sterile

water to remove the dust particles as recommended by

Badau et al. (2013) and Pillai and Nair (2013).

Washed leaves and fruits were air-dried at 25 �C for

25 days, milled into powder with a mechanical blender,

sieved through 20-mesh and stored at room temperature

under dry conditions in an air tight plastic containers for

analysis (Nair et al. 2013; Senga et al. 2013). Chemical

analysis was carried out on the following constituent:

energy, proteins, total fat, mineral components (cal-

cium, copper, iron, magnesium, manganese, phospho-

rus, potassium, and zinc) and vitamins A, C and E.

Proximate analysis and vitamins content

determination

Proximate composition of the leaves and fruits was

determined by the official method of the Association of

Official Analytical Chemists (AOAC 1990a, b) as

follows: Moisture (section 926.08 and 925.09), Protein

(section 955.04C and 979.09), Fat (section 922.06 and

954.02), and crude fiber (section 962.09) (AOAC).

Carbohydrates were determined by difference of the

sum of all the proximate composition from 100 % dry

matter (AOAC 1990a, b; Emebu and Anyika 2011).

Energy values were obtained by multiplying carbohy-

drate, protein and fat by conversion factors of 17, 17

and 37 respectively (Badau et al. 2013).

The vitamins content was determined using the

titrimetry method as described by AOAC (1990a, b).

The procedure was performed in the presence of 5 %

metaphosphoric acid following Bangash et al. (2011).

At 5 ± 6 %, metaphosphoric acid is not only a good

extractant for vitamin C but also stabilize it for a

limited period by complexing metal ions and mini-

mising the rate of oxidation (Bangash et al. 2011). All

the analyses were performed with three replicates.

Determination of mineral composition

Mineral composition of the samples was determined

according to methods recommended by Association of

Official Analytical Chemists (AOAC 1990a, b) and

Badau et al. (2013). The samples were incinerated in

the oven at a temperature of 550 �C for 3 h. The

samples of leaf and fruit of indigenous vegetables were

Table 2 continued

Botanical name Local name Family Uses

Solanum aethiopicum

L.

Garden egg Solanaceae The fruits are used in preparation of stew and soup. Most often the fruits are

eaten grilled, fried or steamed, or stewed with other vegetables, meat or

fish, or roasted, braised in ashes and seasoned with garlic, onion, spices,

sugar, oil, soybean sauce etc.

Medicinal applications include the use of roots and fruits as a carminative

and sedative, and to treat colic and high blood pressure; leaf juice as a

sedative to treat uterine complaints; an alcoholic extract of leaves as a

sedative, anti-emetic and to treat tetanus after abortion; and crushed and

macerated fruits as an enema. Various plant parts are used in decoction, as

powder or ash for curing ailments such as diabetes, cholera, bronchitis,

dysuria, dysentery, otitis, toothache, skin infections, asthenia and

haemorrhoids. Eggplant is also ascribed narcotic, anti-asthmatic and anti-

rheumatic properties


123


each digested using a mixture of concentrated Nitric

(HNO3), perchloric (HClO4) and sulphuric (H2SO4)

acids in the ratio 9:2:1 (v/v) respectively (Nair et al.

2013). Copper (Cu), iron (Fe), zinc (Zn), sodium (Na),

potassium (K), calcium (Ca) and magnesium (Mg) and

Manganese (Mn) were determined by Atomic Absorp-

tion Spectrophotometer (AAS) (PerkinElmer Analyst

700, England). Phosphorus contents of the samples

(a) (b)

(c) (d)

Fig. 1 Photograph of leaf and fruits of indigenous vegetables. a Corchorus olitorius L. b Solanum macrocarpon L. (showing its leaves

and fruit). c Amaranthus species. d Fruits of Solanum torvum L.


123


were determined using Flame photometer. The con-

centration of each element in the sample was calculated

from the dry matter. All the analyses were performed

with triplicates for the needs of statistical analysis.

Data analysis

The data were statistically analyzed using GenStat�

11th version (GenStat 2008). The data was subjected to

Analysis of Variance (ANOVA). The residual plots

were inspected to confirm data conformed to normality.

The significance of mean differences among the indig-

enous and exotic vegetables was evaluated at p \ 0.05.

Results

Variation and comparison of proximate

composition of indigenous and exotic vegetables

There were significant variation (p\0.005) among

indigenous and exotic vegetables in proximate

composition (Tables 3, 4). The indigenous leafy vegeta-

bles contained significantly higher energy, carbohydrates,

protein and dietary fiber than the exotic leafy vegetables

(Table 3). Similarly, indigenous fruit vegetables were also

significantly higher than exotic fruit vegetables in energy,

protein, total fat and dietary fiber (Table 4).

There were significant differences in proximate

composition among the indigenous leafy and fruit

vegetables, respectively (Tables 3, 4). Cocoyam was

particularly and significantly higher in protein

content than the rest of leafy vegetables. Among

the indigenous vegetable fruits, Solanum aethiopi-

cum was significantly higher in carbohydrates and

protein than Solanum torvum and Solanum macro-

carpon. Solanum torvum was significantly higher in

total fat and dietary fibre (Table 3). However, there

was no significant difference (p [ 0.05) in dietary

fiber content of Cauliflower, Cabbage, Corchorus

olitorius and Amaranthus cruentus (Table 3). Also,

no significant difference (p [ 0.05) was observed

among Baobab leaf, Cauliflower and Cabbage in

energy.

Table 3 Proximate and nutrient composition of exotic and indigenous leafy vegetables

Parameters Exotic leafy vegetables Indigenous leafy vegetables

Lettuce Cauliflower Cabbage C. olitorius Amaranthus

spp.

Cocoyam S. macrapocorn Baobab

leaf

Proximate analysis

Energy 15 kcala 25 kcalb 25 kcalb 56.78 kcald 49.89 kcalc 38.48 kcalc 58.44 kcald 28.59 kcalbc

Carbohydrates 2.79 ga 4.97 gb 5.8 gb 19.56 gde 12.13 gc 15.63 gd 15.21 Kcald 13.63 gc

Protein 1.36 ga 1.92 ga 1.3 ga 5.42 gb 9.41 gbc 11.61 gc 8.71 gb 7.86 gb

Total fat 0.15 ga 0.28 ga 0.1 ga 0.43 gbc 0.35 gb 0.71 gd 0.23 ga 0.53 gc

Dietary fiber 1.3 ga 2.0 gb 2.5 gb 1.61 gab 1.78 gab 3.34 gcd 2.81 gc 4.33 gd

Minerals

Calcium 36 mga 22 m ga 40 mgb 276.4 mgc 252.1 mgcd 196 mgc 252.29 mgcd 281 mgcd

Copper 0.029 mga 0.039 mga – 2.52 mgcd 3.47 mgd 1.45 mgb 1.84 mgb 0.89 mga

Iron 0.86 mgb 0.42 mga 0.47 mga 19.53 mgc 45.41 mge 15.92 mgc 22.34 mgd 20.11mgd

Magnesium 13 mga 15 mga 12 mga 476.69 mgd 343.14 mgc 226.13 mgb 355.62 mgc 287.73 mgb

Manganese 0.250 mgb 0.155 mga 0.160 mga 5.95 mgcd 6.24 mgd 4.31 mgc 5.68 mgcd 4.66 mgc

Phosphorus 29 mga – 26 mga 66.68 mgb 81.55 mgd 79.22 mgc 62.79 mgb 74.91 mgbc

Zinc 0.18 mga 0.27 mga 0.18 mga 4.71 mgc 5.22 mgd 7.63 mge 3.21 mgb 4.33 mgc

Potassium 194 mga 299 mgb 170 mga 481.15 mgd 348.18 mgc 285.66 mgb 326.54 mgc 272.35 mgb

Vitamins

Vitamin A 7405 IUe 0 IUa 98 IUb 3214 IUd 2,149 IUc 3,116 IUd 2,911 IUc 2,341 IUc

Vitamin C 9.2 mgb 48.2 mgde 36.6 mgd 14.56 mgc 3.86 mga 2.58 mga 9.85 mgb 5.32 mga

Vitamin E 0.29 mgb 0.08 mga – 4.56 mgde 3.86 mgd 2.58 mgc 3.47 mgd 2.71 mgc

Source of data of exotic leafy vegetables: USDA National Nutrient data base


123


Variation and comparison of mineral composition

of indigenous and exotic vegetables

The mineral nutrients, including calcium, copper, iron,

magnesium, manganese, phosphorus, zinc and potassium

varied significantly (p\0.05) among indigenous and

exotic vegetables (Tables 3, 4). In general, it was observed

that mineral content of indigenous leafy vegetables, were

significantly higher than those of exotic leafy vegetables

(Table 3). Similar results were observed between indige-

nous fruit vegetables and exotic fruit vegetables (Table 4).

Among the indigenous leafy vegetables, higher content of

iron was observed in Amaranthus species. Corchorus

olitorius was also significantly higher in magnesium

(Table 3). Solanum aethiopicum was significantly higher

in iron and potassium. Solanum torvum was significantly

higher in phosphorus and zinc. Variation in copper in leaves

of Lettuce, Cauliflower and Baobab was not significant.

Variation and comparison of vitamins composition

of indigenous and exotic vegetables

The vitamins composition also varied significantly

among the indigenous and exotic leafy and fruit

vegetables. Lettuce was significantly higher in

vitamin A (Table 3). Among the indigenous vegeta-

bles, Corchorus olitorius, and Cocoyam leaf had

significantly higher vitamin A content. Vitamin C

was significantly higher in cauliflower, followed by

cabbage. However, S. macrocarpon leaf and lettuce

were not significantly different in vitamin C. Cor-

chorus olitorius and Cauliflower was also not

significantly different in vitamin C. S. aethiopicum

was significantly higher in vitamins C and E but

was not significantly different from the vitamins C

and E content of S. macrocarpon and green pepper

(Table 4).

Table 4 Proximate and nutrient composition of indigenous and exotic fruit vegetables

Parameters Indigenous fruit vegetables Exotic fruit vegetables

Solanum

torvum

S. aethiopicum S. macrapocorn Green

pepper

Cucumber Tomato

Proximate analysis

Energy 43.7 kcalc 46.2 kcalc 43.4 kcalc 31 kcalb 15 kcala 18 kcala

Carbohydrates 7.50 gb 10.11 gc 8.66 gb 6.03 gb 3.63 ga 3.9 ga

Protein 2.20 gc 4.82 gd 4.31 gd 0.99 gb 0.65 ga 0.9 gb

Total fat 0.76 gd 0.70 gd 0.57 gc 0.30 gb 0.11 ga 0.2 gb

Dietary fiber 5.40 gc 2.42 gb 2.93 gb 2.1 gb 0.5 ga 1.2 gb

Minerals

Calcium 59 mgd 76.6 mgc 72.5 mgc 7 mga 16 mgb 10 mga

Copper 2.55 mgc 2.76 mgc 1.82 mgb 0.017 mga 3.12 mgc 2.85 mgc

Iron 10.6 mgb 16.28 mgc 11.20 mgb 0.43 mga 0.28 mga 0.3 mga

Magnesium 38.56 mgd 25.66 mgc 18.73 mgb 12 mga 13 mga 11 mga

Manganese 13.11 mgc 11.21 mgc 8.31 mgb 0.112 mga 0.079 mga 0.15 mga

Phosphorus 67.39 mgc 31.62 mgb 27.53 mga 26 mga 24 mga 24 mga

Zinc 5.81 mgb 2.85 mga 3.13 mga 0.25 mga 0.20 mga 0.17 mga

Potassium 399.73 mga 543.18 mgc 329.52 mga 342.74 mga 478.89 mgb 537 mgc

Vitamins

Vitamin A 4,172 IUc 4,518 IUc 3,619 IUa 3,131 IUa 505 IUd 833 IUe

Vitamin C 112.60 mgc 152.34 mgcd 124.55 mgc 127.7 mgc 2.8 mga 13 mgb

Vitamin E 2.41 mgcd 3.56 mgd 1.43 mgc 1.58 mgc 0.03 mga 0.54 mgb

Source of data of exotic fruit vegetables: USDA National Nutrient data base


123


Discussion

The relatively higher proximate, mineral and vitamins

composition of indigenous leafy and fruit vegetables

than their exotic counterparts in this study highlighted

nutritional potential of these crops and their impor-

tance in alleviating nutrition related problems in

Africa. Indigenous vegetables could contribute to

improve food security as well as reduce hidden

hunger, which is caused by micro-nutrient deficiency

as a result of overdependence on few staple crops.

These findings agree with results of Adjatin et al.

(2013), Dansi et al. (2008), and Abukutsa-Onyango

(2004) who reported that indigenous African vegeta-

bles are rich in carbohydrates, protein, crude fiber and

energy, minerals and vitamins. Odhav et al. (2007) and

Yehouenou et al. (2010) who studied mineral compo-

sition of indigenous African fresh vegetables made

similar observation. Consumption of indigenous veg-

etables should therefore be promoted. If the current

trend of food monotony continues, future generations

would lose track of food culture associated with

indigenous vegetables.

The significant variation in proximate, mineral and

vitamins composition among the indigenous leaf and

fruit vegetables, respectively, suggest that they could be

used to complement each other in a diet. Most rural

communities in Ghana rely on leafy and fruit vegetables

for their dietary needs. Cocoyam leaves and fruits of

Solanum aethiopicum which were significantly higher

in protein could be used to complement Amaranthus

species, C. olitorius and Solanum torvum which were

significantly higher in iron, magnesium, phosphorus

and zinc. C. olitorius and Cocoyam leaves were high in

vitamin A content and could play a role in alleviating

micronutrient deficiencies considering the fact that 50

million African children are at risk of vitamin A

deficiency (Black et al. 2008). Diets with low vitamin A

status are correlated to decreased growth and impaired

sight. The malnutrition situation in Ghana was attrib-

uted to inadequate intake of foods rich in micronutrients

and dietary patterns which consists primarily of whole-

grain foods. The joint WHO/FAO 2004 report on a

global strategy on diet, physically activity and health,

recommended a minimum daily intake of 400 g worth

of fruits and vegetables. Indigenous vegetables which

are cheap and affordable could therefore be used to

meet this recommendation. Similar observations were

reported by Van Vuuren (2006) who reported that wild

vegetables could be used to reduce hunger and

malnutrition related sicknesses.

The non-significant differences observed between

indigenous and exotic vegetables in some nutritional

components in this study indicate competiveness of

indigenous vegetables. This suggests that indigenous

vegetables could be used to play the same role of

exotic vegetables. Apart from being nutritious, indig-

enous vegetables also have some additional medicinal

values making them more competitive as they could be

used to improve nutrition as well as health problems of

the rural poor.

Many species of indigenous vegetables are disappear-

ing very fast. According to FAO (FAO 2012a, b) if we

lose these unique and irreplaceable resources, it would be

more difficult to adapt to climate change and ensure a

healthy and diversified nutrition for all. The high

nutritional value and competiveness of indigenous veg-

etables shown in this study creates an impetus to collect

and conserve genetic resources of these neglected but

highly nutritious crops. The role of effective conservation

management and use of plant genetic resources in

ensuring the availability of a diverse range of nutritious

food crops is recognized throughout the world (Almek-

inders and Boef 2000; Dansi et al. 2008; Vodouhe et al.

2011; Adeoti et al. 2009 and Brush (2000).

Conclusion

This study revealed that nutritional composition was

relatively higher in indigenous vegetables when com-

pared with their exotic or conventional counterparts.

This observation reflects the need to encourage their

consumption and demystify the perception that indig-

enous vegetables are food of the poor. It also highlights

the need to collect their genetic resources, characterize

and evaluate them to enhance their genetic improve-

ment. Some urgent research areas which are needed on

indigenous vegetables in Ghana are:

1. Ethnobotanical investigation and study of domes-

tication of indigenous vegetables and their wild

relatives.

2. Investigations on agro-morphological and genetic

diversity and conservation of genetic resources of

indigenous vegetables.

3. Upgrading of value chain of indigenous vegetables.


123


Acknowledgments We wish to acknowledge the support,

training and capacity building courses of International Foundation

for Science and Biodiversity International on neglected and

underutilized crops which has helped to undertake this study.

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