Proportion of participants producing selected indigenous foods | ||
---|---|---|
Indigenous food | n | Percentage (%) |
 Kidney beans | 71 | 37.6 |
 Soya beans | 5 | 2.6 |
 Millet | 7 | 3.7 |
 Sorghum | 34 | 18.0 |
 Cassava | 57 | 30.2 |
 Sweet potatoes | 52 | 27.5 |
 Groundnuts | 70 | 37.0 |
 Green grams | 19 | 10.1 |
 Cow peas | 53 | 28.0 |
 Amaranth leaves | 54 | 28.6 |
 Spider plant leaves | 59 | 31.2 |
 Black nightshade leaves | 30 | 15.9 |
 Mangoes | 97 | 51.3 |
 Guavas | 79 | 41.8 |
 Lime | 42 | 22.2 |
 Tamarind | 10 | 5.3 |