DIETARY CONTRIBUTION OF OLERICULTURE AS A COMPONENT OF INTEGRATED FARMING

Abstract

The samples of five leafy vegetables were collected from Wunti vegetable market in Bauchi State and tested for proximate composition following the instructions of AOAC (2020) at National Veterinary Research Institute Jos, Plateau state- Nigeria. The results indicated a percentage moisture content range of 5.2-18.85% forLettuce (Lactuca sativa) and Amaranth (Amaranthus hybridus) respectively. Cabbage (Brassica oleifecea) recorded the highest crude protein (6.21%). This was closely followed by Sorrel (Rumex acetosa) (5.31%) and Lettuce (Lactuca sativa) (4.41%) had the least value for Crude protein. The study also reveals that the highest crude fibre of 38.41% was recorded for Brassica oleifecea while Lattuce sativa had the least value for the same. However, Moringa oleifera had the highest value for Fat (5.72) followed by Amaranthus hybridus (5.65%) with Amaranthus hybridus (11.80%) containing the highest amount of ash.  Brassica oleifecea recorded the highest quantity of Calcium (4.17%) and this was followed by Moringa oleifera (3.41%). The highest Phosphorous content of 3.00% was recorded for Moringa oleifera followed by Rumex acetosa (2.14%) and Amaranthus hybridus recorded the least quantity of Phosphorous content. Considering the dietary contribution of Olericultural practices, vegetable farmers should be supported through provision of soft loan and packaging facilities that will add value to their products. The training and posting of  Extension  Agents      to  rural areas for enhanced vegetable production and provision of subsidies  Agricultural inputs at the right time were also recommended.