Traditional food systems play significant roles in maintaining
the well-being and health of Indigenous Peoples. Yet, evidence
abounds showing that the traditional food base and knowledge
of Indigenous Peoples are being eroded. This has resulted
in the use of fewer species, decreased dietary diversity due
to household food insecurity and consequently poor health
status. A documentation of the traditional food system of
the Igbo culture area of Nigeria included food uses, nutritional
value and contribution to nutrient intake, and was conducted
in four randomly selected states in which the Igbo reside.
Quantitative and qualitative data collection methods were
employed. A total of 220 food species including many varieties
were documented.
The study revealed existing knowledge gaps of the
composition of Igbo traditional foods. A number of littleused,
uncommon vegetables with perceived health benefits
were identified in some areas. Key traditional staple foods
in the Igbo culture area included: yams (Dioscorea spp.),
cocoyam (Colocasia/Xanthosoma spp.), cassava (Manihot
spp.), maize (Zea mays), some of which were status symbols.
Other food groups such as legumes, nuts, seeds, wild fruits
and vegetables were abundant. Animal foods were available
but expensive; the availability of wild/bush animals was
limited because of deforestation and urbanization. Breastfeeding
was noted to be the traditionally accepted method of infant
feeding, while quality complementary foods posed some
problems.
Most traditional foods/diets were inadequate in meeting
the energy, calcium, riboflavin and niacin needs of the
population. Red palm oil contributed 70 to 85 percent of
provitamin A intake. There were community variations in
the contribution of specific food groups to nutrient intakes.
Based on the findings of this research, intervention options
and policy considerations are suggested.