Abstract:
:Leafy vegetables are sources of diet diversification and could contribute to food and nutritional security in African rural areas. However, in some places, little is known about if, how, and why leafy vegetables are consumed. Processing and preservation methods, food forms, and consumption determinants of four leafy vegetables (Sesamum radiatum, Ceratotheca sesamoïdes, Acmella uliginosa and Justicia tenella), known to contribute to the diet of rural populations in the Center and Northern parts of Benin, were investigated. Three hundred randomly selected households were investigated, using rapid appraisal and quantitative survey methods, descriptive statistics and correspondence analysis. Processing methods to prepare sauces varied depending on sociocultural groups. Cooking of fresh leaves predominated, while sun drying was the usual practice of preserving these leafy vegetables. Consumption frequencies were associated with sociocultural groups, food habits, and availability in living areas.
journal_name
Ecol Food Nutrjournal_title
Ecology of food and nutritionauthors
Vihotogbe-Sossa CN,Akissoe NH,Anihouvi VB,Ahohuendo BC,Ahanchede A,Sanni A,Hounhouigan DJdoi
10.1080/03670244.2012.635570subject
Has Abstractpub_date
2012-01-01 00:00:00pages
22-39issue
1eissn
0367-0244issn
1543-5237journal_volume
51pub_type
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