Diversity of leafy vegetables and its significance to rural households of Bhadrak district, Odisha, India

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1 Scientia Agriculturae E-ISSN: X / P-ISSN: DOI: /PSCP.SA Sci. Agri. 11 (3), 2015: PSCI Publications Diversity of leafy vegetables and its significance to rural households of Bhadrak district, Odisha, India T. Panda 1*, N Mishra 2, B.K Pradhan 3, R.B Mohanty 4 1. Department of Botany, Chandbali College, Chandbali, Bhadrak , Odisha, India 2. Department of Zoology, Chandbali College, Chandbali, Bhadrak , Odisha, India 3. Department of Botany, S.N.College, Rajkanika, Kendrapara , Odisha, India 4. Department of Botany, N.C. (Autonomous) College, Jajpur , Odisha, India Correspondents author taranisenpanda@yahoo.co.in Paper Information A B S T R A C T An ethnobotanical investigation was performed to collect, identify and Received: 3 May, 2015 document information on the wild green leafy vegetables traditionally used by the people in the interior pockets of Bhadrak district, Odisha, India. Accepted: 27 August, 2015 Information on the utilization of leafy vegetables was gathered from 69 informants of various ages in different villages of the district by using Published: 20 September, 2015 structured questionnaires, complemented by free interviews and informal conversations. Twenty-eight species of leafy vegetables representing 21 Citation families were recorded in the interviews and enquiries. Amaranthus oleraceous, Amaranthus viridis L., Basella alba L., Chenopodium album Panda T, Mishra Pradhan NBK, Mohanty RB Diversity of leafy vegetables and its significance to rural households of Bhadrak district, Odisha, India. Scientia L., Cucurbita maxima Duchesne., Coriandrum sativum L., Glinus oppositifolius(l.)a.dc., Ipomoea aquatica Forssk., Marsilea minuta L., Moringa oleifera Lam. and Spinacia oleracea L., were used by the people Agriculturae, 11 (3), Retrieved from more extensively. The majority of the informants stated that they use wild (DOI: leafy vegetables more than the cultivated ones. Many wild leafy vegetables /PSCP.SA ) are also used for medicinal purposes, e.g. Alternanthera sessilis L.R. Br., Glinus oppositifolius(l.)a.dc. Ipomoea aquatica Forssk., Azadirachta indica A.Juss., Enhydra fluctuans Lour., Hygrophila auriculata Schum.(Heine.), Murraya koenigii L. Spreng. and Oxalis corniculata L. Domestication of the reported species will not only improve the economic condition of the people but will also help in conservation of biodiversity and food security PSCI Publisher All rights reserved. Key words: Bhadrak district, Odisha, traditional knowledge, wild leafy vegetables Introduction Wild vegetables are an important component of traditional food systems around the world (Kuhnlein, 2009; Turner et al, 2011). Millions of people, particularly tribal and rural communities in many developing countries still collect and consumed a wide variety of wild plant resources to meet their food requirements (FAO, 2004; Balemie and Kebebew,2006; Bharucha and Pretty,2010). Although the life style of Indian s are rapidly changing into an urbanized way of life, the tradition of consuming wild plants has not been completely erased. Besides growing a few crops, people frequently collect wild edible plants to meet their subsistence needs. In many developing countries, human diet is dominated by a single staple food and has only minor amounts of other food items, resulting a high risk of inadequate intakes of both macro and micronutrients. In India, the diet is rice/wheat-based. Parboiled polished rice is the staple food and other food items such as vegetables, fish, pulses, fruits and animal products only constitute a minor part of the diet. Vegetables, especially leafy vegetables, are good source of nutrition being rich in carbohydrates, proteins, oils and are important in the diet as they contain b-carotene, folic acid, ascorbic acid, antioxidant phenols and minerals such as Ca, Fe and P, K, Na and Zn (Lakshmi and Vimala,2000; Aberoumand, 2009; Aberoumand and Deokule,2009; Misra and Misra, 2013). They have been identified as an important source for eye health and particularly for the prevention of age related cataract and macular degeneration (Bartlett and Eperjesi, 2004; Chiu and Taylor, 2007; Seddon, 2007). Hu (2003) and IARC (2003) stated that consumption of leafy vegetables could prevent a wide range of diseases including cancers and cardiovascular diseases. Di Carlo et al. (1999) concluded that flavenoids, an important compound found in vegetables possess a remarkable spectrum of biochemical and pharmacological actions affecting cellular functions such as growth, differentiation and apoptosis. The World Health Organization (WHO) recommended a daily intake

2 of more than 400g of fruit and vegetables per person to protect against diet related chronic diseases (WHO, 2003). In the last two decades the traditional leafy vegetables are being gradually replaced by the incorporation of high yielding varieties, thereby threatening the existence of many invaluable traits present in rural areas of India. Moreover, the rapid decline of traditional knowledge about wild edible leafy vegetables and increased reliance on processed food; documentation and evaluation of the traditional knowledge related to the diversity, usage, and status of leafy vegetables is crucial. Of course a great deal of work has been done to collect ethnobotanical information on wild edible leafy vegetable plants in different parts of India (Maikhuri, 1991; Singh and Garg, 2006; Kala, 2007; Jain and Tiwari, 2012; Kar et al, 2013; Chauhan et al, 2014) and also in Odisha (Behera et al, 2008). But any comprehensive and elite study on this aspect is yet to be done in the Odisha state (Misra and Misra, 2013). In this context, reports from Bhadrak district are nil, even though the poor rural and tribal people of the district still depend on a wide variety of wild leafy vegetables for their livelihood. Therefore, present investigation has been carried out in the interior pockets of Bhadrak district of Odisha, India with the objectives to collect oral traditions on the diversity of leafy vegetables and to conserve it through documentation not only for the potential economic values, but also for its cultural importance. Materials and Methods Study site Bhadrak district ( N and E) is located in northeast Odisha, India and covers an area of 2505 km 2, with a population of million (2011 Census). It is bordered by Balasore district in the north, Jajpur in the south, Bay of Bengal and Kendrapara district in the east and Koenjher in the west. The district accounts for 1.61% of the state s territory and shares 3.59% of the state s population. Most of its people live in villages (86.66%) and agriculture is their main occupation. The climate of the district is warm and humid. Three distinct annual seasons are the rainy season (mid June to mid October), winter (mid October to February) and summer (March to mid June). Air temperatures range from 38 C in summer to 13 C in winter and the annual average rainfall is approximately 1,550 mm. The district is located in the deltaic region near the Bay of Bengal and has all the features of a costal climate, i.e. maritime weather influence, coastal winds and cyclones (Fig. 1). Data collection In order to document the utilization of indigenous leafy vegetable plants, the field study was carried out monthly from June 2013 to July 2014 following established and standard procedures (Jain and Goel, 1995; Maundu, 1995; Martin, 1995). Before the field study- aims, methods, anticipated benefits of the study were adequately explained to the informants in local language, i.e. (Odia), due consent and cooperation was taken for the documentation of the traditional plants used by them. Structured questionnaires, complemented by free interviews and informal conversations were followed (Huntington, 2000). The experienced rural folk, elderly persons who were having knowledge of traditional leafy edible plants were interviewed. Sixty nine (53 women and 16 women) persons belonging to three different age groups were interviewed. Among these persons, 10% were at age of years, 50% were at age of years and the remaining 40% were 61 years or more. Surveys were conducted in different villages of the district. Information on vernacular names, life forms, growth, local status, growth ranges, sources, parts used, method of food preparation of the plant species were collected and recorded from the informants. Personal interviews and group discussions with local inhabitants revealed some valuable and specific information about the plants, which were further compared and authenticated by crosschecking (Cunningham, 2001). Interviews with people were also conducted on a systematic basis to know more details about plant species, their management and distribution. The plant families, genera, and species of the collected specimens were identified by using standard floras and available literatures (Haines, 1925; Saxena and Brahmam, 1996). The identified species were photographed and the voucher specimens were deposited in the herbarium of Botany Department, Chandbali College, Chandbali.The list of leafy vegetable plants were depicted in a tabular form along with their botanical names followed by family, their local names in Odia if any and the parts used for food purpose. Results The major subsistence crop in the studied area are rice (Oryza sativa), potato (Solanum tuberosum), sweet potato (Ipomea batatus), maize (Zea mays) and Brinjal (Solanum melongena).the predominant diet in the studied area, like in many areas of Odisha, consists of starchy staple food rice and potato. The starchy staple food provides energy but it is low in nutrients. The composition of the food varies according to the season. Generally, it consists of mixture of onions, potatoes tomatoes and leafy vegetables. Fish are included once or twice a week but meat and mushrooms are seldom included. Twentyeight plant species belonging to 24 genera are identified as being used as leafy vegetables by the informants (Table 1; Figure 2-5).These species are distributed amongst twenty-one families, the most abundant of which is Amaranthaceae (Table 1). The great prevalence of plants belongs to Angiosperms; the use of one Pteridophyte is also reported. Herbs were the primary source of leafy vegetables (71.4%) followed by trees and climbers (14.3%) each. Most of the households reported having used WLVs one to five times per week. Everywhere, women had very clear knowledge about the preparation practices needed to make 115

3 different items.the process of preparing leafy vegetables for a meal is about same: leaves and young shoots are sorted out, old leaves as well as the petioles are removed; leaves are cut once or twice, after that they are rinsed in water; leaves are boiled shortly, and then squeezed dry; leaves are cooked in mustard oil for 15 minutes to half an hour usually together with potato/ brinjal or both and garlic; salt is added but rarely any other spices. Women readily explained their views on which species need to be mixed to achieve a good taste, as well as the ratios of species needed. Wild vegetables are almost collected by women and children. They are mostly picked during their visits to various places such as, home gardens, grazing lands, forest, crop fields and watercourses for grazing the animals, collecting fuel or fodder, tending the crop fields or collecting water etc. Plants are usually collected in vegetative stage, when the leaves are young and fresh. The cited species are available through out the year. Many of the species are collected for sale. We also interviewed eight vendors selling wild leafy vegetable on the side of the main road i.e. at Tihidi, Chandbali, Ghantaswar and Basudevpur. These eight included seven men and one woman, all between the ages of years old from villages near the road. They reported that the types of WLVs they sold included: Amaranthus gangeticus L. Amaranthus oleraceous, Amaranthus viridis L., Basella alba L., Chenopodium album L., Cucurbita maxima Duchesne., Coriandrum sativum L., Glinus oppositifolius(l.)a.dc., Ipomoea aquatica Forssk., Lagenaria siceraria (Molina) Standley, Marsilea minuta L., Moringa oleifera Lam., Spinacia oleracea L., Raphanus sativus L. and Trigonella foenum-graecum L. Out of these species Amaranthus oleraceous and Amaranthus viridis was sold in highest quantity followed by Basella alba and Spinacia oleracea. Discussion The value of wild edible vegetables in food security has not been given sufficient attention in Bhadrak district of Odisha, India. Consequently, there are no formal interventions that seek to encourage people to use traditional vegetables as sources of essential nutrients. The role of wild leafy vegetables in food security could provide important information for development of policies on sustainable utilization of natural resources for human sustenance. The present study provides empirical evidence about traditional knowledge and diversity of various useful leafy vegetable plants in the studied area. Several studies have been made on plants under a multitude of ethnobotanical grounds. According to a recent study conducted by the Ministry of Environment and Forest (MoEF,2010),Govt. of India, New Delhi, under the All India Coordinated Research Project on Ethnobiology, the ethnic communities in India use over 10,000 wild plant species for meeting their primary health care,food and material requirements. Out of these about 3900 wild plants are used as food. During the present investigation some of the women informants claimed that people prefer wild leafy vegetables (WLVs) to cultivated/imported vegetables because they taste better and/ or because they have medicinal properties. Majority of the people (particularly men)) have told us WLVs are good for health in general, but a few claim that they get a stomach ache or diarrhoea when they consume WLVs, while some others reported that WLVs are only used if and when other vegetables are not available. Comparative analysis on the availability of leafy vegetables at different sites revealed that the highest diversity of wild leafy vegetables was harvested from the traditional agrosystems. Rural poor households and tribals are mostly dependent on leafy vegetables for their livelihood. Some species viz. Alternanthera sessilis L.R. Br., Amaranthus spinosus L., Glinus oppositifolius(l.)a.dc., Ipomoea aquatica Forssk., Marsilea minuta L., Moringa oleifera Lam., Oxalis corniculata L., Polygonum plebeium R.Br. are used by these people more extensively. Households with financial earnings also reported that they consumed the wild edible herbs. This demonstrates the strong cultural underpinnings of the use of wild edible herbs (Cocks, and Wiersum, 2003).The local demand and the productivity of the reported species demonstrate that all have a good economic potential for the region. Therefore, consuming leafy vegetables can play a major role in meeting dietary requirement of the rural poor and tribal population in remote areas. Use of wild leafy plants can substantiate vitamin and protein contents in the human diet. The present study reveals that in addition to the dietary uses, many leafy vegetables were also used for various medicinal purposes in traditional medicine. The demarcation line between food and medicine may not always be clear. For example Alternanthera sessilis L.R. Br., Glinus oppositifolius(l.)a.dc. and Ipomoea aquatica Forssk. serve as medicine and food both. Alternanthera sessilis is used to increases the flow of bile in the intestine, stimulates lactation in nourishing mother and helps in the treatment of leucorrhoea,anemia and diabetes (Aminuddin and Girach, 1993; Girach et al, 1997; Panda et al, 2012; Panda et al, 2013), Azadirachta indica is used to cure skin diseases(panda, 2012),Coriandum sativum is taken to control blood sugar(panda, 2010). Several of the species reported by our informants are used for their medicinal purposes. Basella alba L., Chenopodium album L., Enydra fluctuans Lour., Hygrophila auriculata Schum.(Heine.), Murraya koenigii L. Spreng., Oxalis corniculata L., Trigonella foenum-graecum L. are some more examples of food as well as medicinal plants. Other research has also documented the dominance of leafy vegetables for dietary caloric value, nutrients and pharmacological importance (Etkin, 1994; Maikhuri et al, 2000; Nautiyal et al, 2003).Majority of the informants indicated that there were sufficient herbs available for harvesting throughout the year. However, when they were asked to compare the current availability with the past decade, the majority was in agreement that the amount of wild herbs has decreased. The principal reasons are realities of the modern life: loss natural habitats due to population explosion and consequent human activities like construction of roads, housing, industrialization of traditional farming, conversion of agricultural lands and wetlands to homestead etc. 116

4 Conclusion The present investigation indicates that wide range of uncultivated leafy vegetable species contribute significantly to the dietary requirements of rural households at Bhadrak district, Odisha, India. This study shows that the traditional knowledge and usage of leafy vegetables is still a major part of village life and culture. These multi-valued resources are threatened by several anthropogenic and natural causes such as land-use change, habitat destruction, unscientific harvesting, over-grazing, and invasive species. Domestication of the reported species will not only improve the economic condition of the people but will also help in conservation of biodiversity and food security. Moreover, the traditional agro-ecosystems are important source of wild leafy vegetables as observed in this study deserve priority for conservation. Therefore, wider survey, interactions with the inhabitants and collection of data are essential for proper preservation of this popular traditional knowledge and to enhance the relationship between human society and nature. Table 1. List of plants used as leafy vegetables in Bhadrak district of Odisha Botanical name, authors and local name Family Growth forms Mode of use Alternanthera sessilis L.R. Br. Madaranga Amaranthaceae Herb Leaves and young shoot are roasted with mustard oil and then eaten. Amaranthus gangeticus L. Lalkhada Amaranthaceae Herb Leaves and young shoots are cooked with mustard oil and then eaten. Amaranthus oleraceous L. Kosila Amaranthaceae Herb Leaves and young shoots are cut into small pieces, cooked with salt and chilly and then eaten. Amaranthus spinosus L. Kanta saga Amaranthaceae Herb Leaves are cooked with mustard oil, chilly, salt with potato and then consumed. Amaranthus viridis L. Leutia saga Amaranthaceae Herb Leaves and young shoots along with other vegetables are cooked and used as curry. Azadirachta indica A.Juss. Neem Meliaceae Tree Fresh tender leaf along with flower is fried with mustard oil. Basella alba L. Poi Basillaceae Climber Leaves are cooked with mustard oil, chilly, garlic, salt and then eaten. Boerhavia diffusa L. Nyctaginaceae Herb Tender leaves are cooked with mustard oil, chilly, salt and then eaten. Chenopodium album L. Bathuasaga Chenopodiaceae Herb Leaves and young shoots are cooked along with dal and other vegetable adding salt and chilly to it. Cinnamomum tamala Nees. Tejpatra Lauraceae Tree Leaves are used as spice in making curry. Corchorus capsularis L. Nalita Tiliaceae Herb Leaves are cooked with mustard oil, chilly, salt with potato and consumed as food. Cucurbita maxima Duchesne. Boitalu Cucurbitaceae Climber Leaves and young stems are collected, roasted then eaten. Coriandrum sativum L. Dhania Apiaceae Herb Tender leaves are collected, curry is prepared and eaten. Enydra fluctuans Lour. Hidimicha Asteraceae Herb Leaves are cooked with mustard oil, chilly, salt and eaten especially by poor peoples. Glinus oppositifolius (L.)A.DC. Pitasaga Molluginaceae Herb Leaves are cooked in mustard oil using oil, chilly, salt and garlic along with brinjal. Hygrophila auriculata Schum.(Heine.) Acanthaceae Herb Leaves and young stems are cooked with vegetables and Koelikhia then eaten. Ipomoea aquatica Forssk. Kalamasaga Convolvulaceae Climber Leaves and young stems are cooked with mustard oil and garlic then consumed with rice. Lagenaria siceraria (Molina) Standley Cucurbitaceae Climber Leaves and young stems are cooked with other vegetables. Laoo Marsilea minuta L. Marsileaceae Herb Leaves are cooked with mustard oil, and garlic paste. Sunsunia Mentha spicata (L.) emend.nathh. Podina Lamiaceae Herb Young leaves paste adding salt chilly is used as chantey. Moringa oleifera Lam. Sajana Moraginaceae Tree Leaves are cooked dried and also with mung dal and vegetables used as curry. Murraya koenigii L. Spreng. Bhursunga Rutaceae Tree Leaves are used as spice in curry and give it a specific scent. Roasted leaf pieces are used in various food materials for batter taste. Oxalis corniculata L. Amlitisaga Oxalidaceae Herb Leaves are cooked with mustard oil, chilly, salt with potato as delicious curry to eat. Polygonum plebeium R.Br. Muthisaga Polygonaceae Herb Leaves and young shoot are roasted with mustard oil and then adding brinjal is cooked and then consumed. Spinacia oleracea L. Palanga Chenopodiaceae Herb Leaves are fried with vegetables and also cooked with dal and potato to make dalma curry. Raphanus sativus L. Mula Brassicaceae Herb Leaves are fried along with other vegetables. Trigonella corniculata L. Phiringi Fabaceae Herb Leaves are fried along with other vegetables. Trigonella foenum-graecum L. Methi Fabaceae Herb Leaves are cooked with mustard oil, and garlic dried and adding vegetables also taken as food. 117

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