Browsing by Author "Akinlade, A. R."
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Item Indigenous Food Consumption Pattern in South West, Nigeria(HTM, OOU, 2012-08) Olayiwola, I. O.; Akinlade, A. R.; Okhiria, Adebimpe O.The study investigated the types and frequency of consumption of indigenous dishes in South western, Nigeria. Purposively, the study was conducted in tourist circuit region / that comprises of six states in the old Western Region of Nigeria. The five states selected are specifically Ogun, Osun Ekiti, Ondo and Lagos states. There were three hundred and thirty (330) respondents. The method used was food frequency questionnaire. The results showed that the indigenous dishes were consumed weekly, monthly or yearly, and none ate daily. In Ogun state, more than fifty percent of the respondents consumed Ikokore a water yam based recipe. The legume based dishes from cowpea; Awuje 76 %; Jogi 71.6% and Ekuru (66.7%) were eaten weekly. However Apapa (100%) and Obe oki (100%) also from legume group were disappearing since the consumption is only once a year. In the vegetable group, Efo ebolo soup with lyan ogede consumption by 80% of the Ogun state respondents on a weekly basis. Prominent in Osun state were vegetable soups such as Efo Odu (73%), Efo Ogunmu (73%) and Efo osun (73%) with pounded yam/cocoyam all consume.'on a monthly basis. Very few indigenous foods were consumed weekly in Osun state. In ondo, Obe elegede from pumpkin vegetable with pounded yam were consumed weekly by 66.7% of the Ondo respondents. More than fifty percent also utilised Gbure vegetable soup; Obe luru soup and ila alasepo on a weekly basis. Respondent in Ekiti has no specific indigenous food on a weekly basis except few cowpea based food like Ewa ibeji and ekuru. Among vegetable based soup, is Efo odu and ogede agbagba (leafy vegetables, unripe plantain and yam) consumed by 55% every week. On a monthly basis were Obé efirin a herbal soup with pounded yam/cocoyam/cassava (72.2%). Yearly were Obe oogun a herbal soup with pounded yam/cocoyam and Ogiri with Ila alasepo by indigenes of Ekiti. In Lagos state, indigenous dishes were Imoyo eleja with Imoyo Eba (73); Ofada rice with pepper sauce (57%) and Vegetable soup iyana ipaja (56%) on weekly consumption. In all, legumes based foods were in higher consumption as well as vegetable and herbs with nuts among indigenous dishes of south west. The indigenous dishes like cocoyam based are disappearing therefore need to advocate with agriculturist and industrialist to add value to cocoyam for upgrade usage. Keyword: Indigenous, Frequence, Yoruba Dishes, Consumption.