Igbo Traditional Food System: Documentation, Uses and Research Needs

Abstract

The Igbos live in southeastern Nigeria and number over 23 million with population densities ranging from 300 to over 1000 persons per kilometer, the highest in West Africa. As a first step towards solving the problems of stunting and micronutrient deficiency, this study sought to document traditional foods in terms of availability in seasons and their use in Igbo culture area. Eight communities selected from four States were used for the study. Key informant interviews, focus group discussions and questionnaires were used to document and ascertain use of local foods by households. About 294 species and over 400 varieties of foods were documented. The results show that, for the Igbos, maize and rice are the major cereals consumed. The foreign rice syndrome has in the recent past overtaken many households, especially in the urban areas. Twenty one (21) species of starchy roots and tubers, 20 legumes, 21 nuts/seeds, 116 vegetables, 12 mushrooms and 36 fruits were documented of which 9, 3, 7, 12, 0 and 11 respectively were found in food composition tables. Cereals, starchy roots and tubers are important food groups for the Igbo people. They are available all year round but are more abundant during the harvest season. They form the base of the diet of Igbo culture area. Most commonly consumed legume is the cowpea (Vigna unguiculata). Local varieties of cowpea and other species of legumes are also available but not produced in large quantities. The scientific names of most of the mushrooms have not been found. Fruits were not main parts of the diet but were eaten outside regular meals. Two types of oil (red palm oil and vegetable oil) were documented. A total of 21 condiments and spices were identified. Some of these condiments are soup thickeners and are high in dietary fiber. Animal foods were about 27 species for meat/poultry/eggs, 12 species of fish and 3 species of insect/larvae were documented. Milk and milk products were not mentioned. Availability and seasonality determined the consumption of these foods by the Igbo people. In all Igbo communities, foods are eaten not only for their nutritional values but also for their medicinal and sociocultural significance.

Fatty Acid Composition of Irvingia gabonensis and Treculia africana Seed Lipids and Phospholipids

“…Although these non-conventional oilseeds are underexploited compared to their industrial potential, they contribute substantially to the nutrition of rural populations in the tropics, especially in places where they are cultivated locally or found growing in the wild. Oilseeds are particularly important in the diet of the Igbo ethnic group [2]. The Igbo people are the largest ethnic group in the southeastern part of Nigeria and are indigenes of Abia, Anambra, Ebonyi, Enugu and Imo states, as well as some parts of Delta and Rivers states.…”

“…The Igbo traditional diet consists of foods that have been accepted as appropriate and desirable either by custom or as a result of food habits built up over long periods of time [3]. Cereals and tubers are eaten as dietary staples while non-conventional oilseeds are consumed as components of relishes and sauces [2]. Common oilseeds in this group include Citrullus vulgaris (melon), Telfairia occidentalis (pumpkin), Irvingia gabonensis (African mango), Treculia africana (African breadfruit) and Pentaclethra macrophylla (African oil bean) seeds.…”

Effect of processing on the biochemical contents of Acanthus montanus (Nees) T. Anderson (Acanthaceae) leaves

“…Following the recent wind of economic recession in the developing countries, particularly in Nigeria, and its resultant effect on the purchasing power of commodities for people living in these countries, it has become obvious that the local vegetables of which the prices are easily affordable, will play beneficial roles in providing the food, nutrition, and health security of the impoverished people living in these areas (Eleazu & Eleazu, ). Therefore, diversification of crops to accommodate the underutilized traditional leafy vegetables has been recommended as one of such ways of meeting the food, nutrition, and health demands of people residing in the developing countries (Nnamani et al., ; Okeke, Eneobong, Uzuegbunam, Ozioko, & Kuhnlein, ).…”

“…areas (Eleazu & Eleazu, 2013b). Therefore, diversification of crops to accommodate the underutilized traditional leafy vegetables has been recommended as one of such ways of meeting the food, nutrition, and health demands of people residing in the developing countries (Nnamani et al, 2015;Okeke, Eneobong, Uzuegbunam, Ozioko, & Kuhnlein, 2008).…”

Effect of different growth media on foliage production and root growth in Gongronema latifolia Benth stem cuttings

“…66%, 10.94%, 18.77%, 58ppm, 336ppm, 20.75ppm, 56ppm, 8.17ppm, 0.90ppm and 0.12ppm of protein, ash, oil, Na, K, Ca, Mg, Fe, Zn, and Cu, respectively ( Okafor, 2005). Traditionally, the leaves are used in controlling weight gain in lactating women and also to make a woman's system function effectively after child birth (Etim et al, 2008;Okeke et al, 2008;Okoye, undated). However, the species has become scarce, and in some places, threatened with extinction.…”