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The southeastern part of Nigeria is one of the major hotspots of useful plant genetic resources. These endemic species are associated with a rich indigenous knowledge and cultural diversity in relation to their use and conservation. Sphenostylis stenocarpa (ex. A. Rich.) Harms., (African Yam Bean (AYB)), is one such crop within the family of Fabaceae. Its nutritional and eco-friendly characteristics have value in ameliorating malnutrition, hidden hunger and environmental degradation inherent in resource-poor rural and semi-rural communities throughout Africa. However, lack of information from the custodians of this crop is limiting its sustainable development. Therefore, ethnobotanical surveys on the diversity, uses, and constraints limiting the cultivation and use of the crop in southeastern Nigeria were carried out. Five-hundred respondents were randomly selected and data collected through oral interviews and focused group discussion (FGD). Semi-structured questionnaires (SSQ) were also used to elicit information from a spectrum of AYB users comprising community leaders, farmers, market women and consumers in five States. Results showed that the majority of the respondents lacked formal education and were of the age group of 40–50 years, while the female gender dominated with limited access to land and extension officers. Seed coat colour largely determined utilization. Long cooking time, requirement for staking materials, aging of farmers and low market demand were among the major constraints limiting further cultivation and utilization of AYB. In-situ conservation was by hanging dried fruits by the fireside, beside the house, storing in earthenware, calabash gourds, cans and bottles. It is concluded that there is urgent need to scale up conservation through robust linkages between contemporary scientific domains and indigenous peoples in order to harness and incorporate the rich indigenous knowledge in local communities for enhanced scientific knowledge, biodiversity conservation and its sustainable utilization for food security.

Traditional leafy vegetables represent inexpensive but high quality nutritional sources, for the poor segment of the population especially where malnutrition is wide spread. The objectives of this research were a) to identify and document the traditional leafy vegetables and spices of Ebonyi State, and b) to assess their nutritional values with a view of enhancing their selection as components of cooked food. Market and field surveys were carried out for traditional leafy vegetables and spices in three major clans in Ebonyi North senatorial zone, Ebonyi State: Izzi, Izhia and Ngbo clans. Informal interviews were also conducted with some indigenes on the vegetables and spices identified, including where, when and how they were obtained for sale in the markets. Finally, proximate and Mineral content analysis of three of the traditional leafy vegetables was done to know their nutritional as well as mineral content. Results identified twenty-seven traditional leafy vegetables and five spices from 23 plant families. 46.7 % of the plant collections were seen and collected from the wild, while 40 % were cultivated. 33.3 % of the leafy vegetables were tree species, 30 % were herbaceous plants, and 23 % were climbers, while 13.3 % were shrubs. 60 % of the species were propagated by seed, while 36.7 % were propagated by vegetative means. The parts consumed were mainly the leaves (76.7 %), the stem, flower and the seeds. 40 % of the materials collected were major income earners for the rural populace, 36.7 % earned some income, although small, while 23.3 % had the potential of being transformed into large scale income earner. Results also indicated that three of the vegetables analysed were good sources of micro-nutrients. Their calcium content ranged between 54.06 - 90.10 mg/100 g, while zinc and lead which are antioxidants were absent. The ash content of the three plants ranged from 8.10 - 6.30 %, while protein ranged from 5 – 10 % of fresh weight or 13 - 30% for dry weight. Their fiber (roughage) content was high and will promote digestion and prevent constipation when consumed.Keywords: Ethnobotanical, Leafy vegetables, Spices, Nutrition, Food security, Poverty reductionAnimal Research International (2012) 9(1): 1485 – 1496