Inventory of Traditional Green Leafy Vegetables, Consumption Patterns and Nutritional Contribution in Odeda Local Government Area, Ogun State, Nigeria

Vegetable intake constitutes a significant aspect of human diet and nutrition. This study aimed to inventory the types of traditional green leafy vegetables, identify consumption patterns, assess their nutritional contribution, and examine socio-demographic factors associated with consumption in Odeda Local Government Area, Ogun State, Nigeria.
A descriptive cross-sectional study was conducted among 100 adult respondents in Odeda Local Government Area. A pre-tested, semi-structured, interviewer-administered questionnaire was used for data collection, including a multi-pass 24-hour dietary recall. Data was analysed using descriptive statistics, an adapted Total Dietary Assessment (TDA) software package, independent-samples t-tests, and Pearson chi-square tests. Cramer's V and odds ratios were used to assess the strength and magnitude of associations, with statistical significance set at p<0.05.
The mean age was 42.23±14.68 years among males and 40.08±16.31 years among females. Approximately 99%, 85%, and 88% of respondents reported that they knew, had seen, and had eaten Ewedu (Corchorus olitorius), Efo-tete (Amaranthus hybridus), and Gbure (Talinum triangulare), respectively. Less than half of respondents knew Ebolo (Crassocephalus crepidioides), had seen it, and had eaten it. There was a statistically significant association between awareness/exposure and consumption frequency (χ²=39.130, p<0.001; Cramer's V=0.626; OR=3.571).
More than half (58%) of respondents consumed at least one traditional green leafy vegetable in the previous 24 hours. Ugwu (Telfairia occidentalis) was among the most frequently consumed leafy vegetables, with 44% reporting daily consumption. The study also found that the estimated contributions of traditional leafy vegetables to daily zinc, iron, and calcium requirements were low.
The findings indicate high awareness and regular consumption of several culturally familiar leafy vegetables, alongside limited awareness and use of some underutilized species. Targeted nutrition education, agricultural extension support, home-garden initiatives, and conservation measures could help improve dietary diversity and preserve indigenous vegetable resources.

Traditional leafy vegetables; consumption frequency; awareness; nutritional contribution

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