PERCEPTIONS AND ATTITUDES TOWARDS THE USE OF INDIGENOUS GREEN LEAFY VEGETABLES (IGLV) IN THE PREPARATION OF CHAMBERDISHES IN GANYE L.G.A

Abstract

The study assessed the uses of Indigenous Green Leafy Vegetables (IGLV’s) in the preparation of Chamber dishes. The objectives were to highlight health benefits of IGLV’s, and determine their acceptability. A self-developed questionnaire was administered to 40 randomly selected individuals to assess their perceptions towards IGLV’s in food preparation. Fifteen individuals (10 males and 5 females) were selected to sensory evaluate 10 recipes developed from 4 selected (IGLV’s) to ascertain their overall acceptability. Panelists’ scores were subjected to ANOVA and Turkey’s test at α ≤ 0.05. Results: Out of 10 (IGLV’s) identified by participants, only 4 were often used. Among the 4, Maringawas the most used and Amaranth was the least used. Recipes prepared with vegetables included stews, soups, salads and drinks and the soups were the most accepted by panel members who tasted. For overall acceptability, Pumpkin leafsoup was judged the best followed by Amaranth the least. Flavor of the products differed significantly at α ≤ 0.05 Indigenous Green Leafy Vegetables (IGLV’s) could augment exotic vegetables in Chamber dishes if new tasty recipes are developed from hygienic vegetables and accepted by consumers.