Assessment of perceived knowledge and consumption frequency of underutilized indigenous vegetables (UIVs) among the rural youth in Osun State, Nigeria

The study assessed the consumption of underutilized indigenous vegetables (UIVs) among youths in Osun State of Nigeria with a view to understanding their perceived knowledge of the vegetables nutritional values. A validated interview schedule was used to source data from 240 rural youths using a multistage sampling procedure. Descriptive and inferential statistics were used to summarize and establish relationship among the variables. The results revealed that the mean age of the youths was 26.1±6.2 years with about 64.2% being singles. Majority (74.7%) spent 13 years and above in schools. About 55.8% cultivated UIVs for household consumption while about 99.2% accessed information related to vegetable consumption through television and radio. Most of the youths consumed Amaranthus cruentus, amaranth (Tete Atetedaye) (99.2%); Telfairia occidentalis, Ugu (Apiroko) (99.2%), Vernonia amygdalina, bitter leaf (Ewuro) (96.2%), and Solanecio biafrae, Bologi (Woorowo) (95.4%) while Solanum scarbum, Scarlet eggplant (Ogunmo) was the least consumed UIVs with just 9.2%. Also, they consumed the vegetables either on a daily (57%), weekly (68%) or monthly (74%) basis. Furthermore, 88.33% had a high perceived knowledge of nutritional values of the vegetables. Youths' years of education (r=0.201; p≤0.005), number of sources of information (r=0.343; p≤0.005) and number of UIVs consumed (r=0.468; p≤0.005) were found to have a significant relationship with their perceived knowledge of nutritional values of UIVs. In addition, educational level (χ2=19.436) and minor occupation (χ2=17.326) were strongly associated with the youths' perceived knowledge of nutritional values of UIVs. It was concluded, among others, that the project should synergize with agricultural development stakeholders to embrace youths' capacity building in vegetable production with a view to enhancing their sustainable consumption of the vegetables and boosting of their nutritional status.