22Dec 2018

PRODUCTION, CONSUMPTION AND NUTRITIONAL CONTENT OF FIVE NEGLECTED VEGETABLES IN TWO SECONDARY CITIES OF BURKINA FASO.

  • Laboratoire de Biochimieetd?ImmunologieAppliqu?e, Department of Biochemistry-Microbiology UniversiteOuaga 1 Pr Joseph KI-ZERBO Burkina Faso 03 BP 7021.
  • Institut de Recherche en Sciences Appliquees et Technologies D?partement Technologie Alimentaire 03 BP 7047 Ouagadougou 03 Burkina Faso.
  • AVRDC ? the world vegetable center, west and central Africa, liaison office Cameroon PO Box 2008 Messa, Yaounde, Cameroun.
Crossref Cited-by Linking logo

  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

Vegetables have a potential to alleviate food insecurity. However, the non-consumption of indigenous (neglected) vegetables either by choice or ignorance of their nutritional potential might limit their contribution. The purpose of this study was to evaluate the production, the consumption and the nutritional content of five neglected vegetables. Firstly, the study was conducted using a descriptive survey on 116 producers and 137 consumers by conducting face to face interview and administration of questionnaires. Two distinctive questionnaires were administrated to assess production and consumption of vegetables. A survey was carried in the garden for production and in households for consumption which where around of FadaN?Gouma and Di?bougou town, respectively located in Est and South-West regions of Burkina Faso. Secondly the nutritional content of collected vegetables was determined through standardized methods. Most of the producers in the Eastern region were women (91.07%) compared to the South-Western where all were men. For consumption, all of the respondents were women. Okra was the most produced vegetable (98.3 %) compared to amaranth, black nightshade, jute mallow and African eggplant. Vegetables were mainly produced on dry season (75 %). More than the half of producers were beginning this activity less than 6 years ago. Vegetables were grown on small plots. Vegetable were daily consumed in the surveyed households. The main process consumption way was sauces. The fresh vegetables form was most preferred than the dried one. Household have satisfactory knowledge about the nutritional interest of vegetables consumption.

  1. Gockowski, J.; Mbazo?o, J.; Mbah, G. and Moulende, T. F. (2003). African traditional leafy vegetables and the urban and peri-urban poor. Food Policy. 28(3): p. 221-235.
  2. Grubben, G.J.H. and Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. Kew Bulletin. Vol. 59. PROTA Foundation, Wageningen, Netherlands. 650.
  3. Grubben, G.J.H., (1976=The cultivation of amaranth as a tropical leaf vegetable, with special reference to South-Dahomey. Communications-Royal Tropical Institute, Amsterdam (Netherlands).
  4. Hama-Ba, F.; Parkouda, C.; Kamga, R.; Tenkouano, A. (2017). Disponibilit?, modes et fr?quence de consommation des l?gumes traditionnels africains .Afr. J. Food Agric. Nutr. Dev. 17(1): p. 19.
  5. Icard-Verni?re, C.?; Ouattara, L.?; Avallone, S.?; Hounhouigan, J.?; Kayod?, P.?; Amoussa, W and Hama F. B. (2010). Recettes locales des plats ? base de mil, sorgho ou ma?s et de leurs sauces fr?quemment consomm?s par les jeunes enfants au Burkina Faso et au B?nin. Wageningen?University?Publisher,?The?Netherlands,?136p.
  6. Ihekoronye, A. I. ;Ngoddy, P. O. (1985) Integrated food science and technology for the tropics. Macmillan, London. P 386.
  7. Kahane, R.?; Temple, L.?; Brat, P.?and De Bon, H. (2005). Les l?gumes feuilles des pays tropicaux. In Colloque Angers. Angers (France). p. 9.
  8. Kamga, R..; Kouam?, C.; and Akyeampong, E. (2013). Vegetableconsumption patterns in Yaound?, Cameroon. Afr. J. Food Agric. Nutr. Dev. 13(2). P 16.
  9. Mathieu-Daud?, C., L. Barrot, and P. (2001). Produits vegetaux riches en carot?ne. Chevalier, eds. FAO: Rome, Italie. 40.
  10. Maundu, M.; W. Ngugi, and H. Kabuye. (1999) Traditional food plants of Kenya. National Museums of Kenya.
  11. Minist?re de Sant?, Burkina .Faso. (2016). Enqu?te nutritionnelle nationale. p. 53.
  12. Nana, C., P.?; Brouwer, I. D. and Traor?, A. S. (2003). Consommation alimentaire des enfants de 6 ? 36 mois en milieu rural en fonction de la disponibilit? des aliments riches en vitamine A. In 2?me Atelier international. Voies alimentaires d?am?lioration des situations nutritionnelles. p. 10.
  13. Oluoch, M. O.; Pichop, G. N.; Silu?, D.; Abukutsa-Onyango, M. O.; Diouf, M. and Shackleton, C. M. (2009). Production and harvesting systems for African indigenous vegetables. African indigenous vegetables. In urban agriculture, London (United Kingdom): Earthscan. p. 145-175.
  14. Oyenuga, V.A. and Fetuga, B.L. (1975). Chemical composition, digestibility and energy values of some varieties of yam, cassava, sweet potatoes and cocoyams for pigs. Nigerian Journal of Science. 9(1): p. 63-110.
  15. Pasquini, M. W.; Assogba-Komlan, F.; Vorster, I.; Shackleton, C. M.; and Abukutsa-Onyango, M. O. (2009). The Production of African Indigenous Vegetables in Urban and Peri-Urban Agriculture: A Comparative Analysis of Case Studies from Benin, Kenya and South Africa. In African Indigenous Vegetables in Urban Agriculture. Routledge. p. 209-256.
  16. Rakotonirainy, N.?; Razafindratovo, V.?; Sarter, S.?; Andrianarisoa, B.?; Dabat, M. H.?; Ralison, C.?and Tr?che, S. (2010). Fr?quences et modalit?s de consommation des l?gumes-feuilles dans la commune urbaine d'Antananarivo (CUA). In Forum national de la recherche. Antsiranana, Madagascar. p. 13.
  17. Rubaihayo, E., Uganda. (2002). The Contribution Of Indigenous Vegetables to Household Food Security. Indigenous Knowledge (IK) Notes. No. 44. World Bank, Washington, p 4.
  18. Traor?, K.?;Parkouda, C.; Savadogo, A.; Ba/Hama, F.; Kamga, R. and Traor?, Y. (2017). Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow. Food science & nutrition. 5(6): p. 1139-1144.
  19. Walingo, F. H. and Abukutsa-Onyango, M. O. (2010). Copper and Ascorbic Acid Content of Cooked African Indigenous Vegetables. In Conference on International Research on Food Security, Natural Resource Management and Rural Development. Kenya. ETH Zurich.
  20. Yang R-Y and Keding G. B. (2009). Nutritional contributions of important African indigenous vegetables, in African indigenous vegetables in urban agriculture. Routledge. p. 137-176.

[Korotimi traore, charles parkouda, aimeew.d.b. Guissou, regine kamga and aly savadogo. (2018); PRODUCTION, CONSUMPTION AND NUTRITIONAL CONTENT OF FIVE NEGLECTED VEGETABLES IN TWO SECONDARY CITIES OF BURKINA FASO. Int. J. of Adv. Res. 6 (Dec). 1144-1155] (ISSN 2320-5407). www.journalijar.com

SAVADOGO Aly
Université Ouaga 1 Pr Joseph KI-ZERBO

DOI:

Article DOI: 10.21474/IJAR01/8247      
DOI URL: https://dx.doi.org/10.21474/IJAR01/8247

Download Full Paper

Download PDF No. of Downloads: 11 | No. of Views: 58