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406 Asekenye et al. | Journal of Clinical and Translational Research 2023; 9(6): 398-413
Table 6. (Continued)
Characteristics FBG category CI (95%) P‑value OR
Normal Hyperglycemia
N % N %
Frying
No 231 70.4 97 29.6 0.54 – 1.517 0.797 0.911
Yes 68 72.3 26 27.7
Adding peanut/simsim butter
No 205 66.1 105 33.9 0.214 – 0.652 0.000 0.374
Yes 94 83.9 18 16.1
Quantity eaten
2 servings 76 62.8 45 37.2 0.144 – 0.685 0.004 0.314
3 servings 109 66.1 56 33.9 0.185 – 0.825 0.014 0.391
4 servings 52 83.9 10 16.1 0.300 – 2.096 0.640 0.793
5 servings 62 83.8 12 16.2
Days per week
<3 6 66.7 3 33.3 0.085 – 2.602 0.388 0.471
3 – 5 233 68.1 109 31.9 0.203 – 0.904 0.026 0.429
>5 60 84.5 11 15.5 1
Notes: LI: Low intensity; MI: Moderate intensity; VI: Vigorous intensity; P-value, Statistically significant participants’ characteristic.

Table 7. Results from a stepwise multi-variate logistic analysis showing consumption or for commercial purposes. Tender leaves/tender
only significant variables stems were plucked for household consumption such that the plant
Step Significant variable P‑value 95% CI would regrow the leaves and this method would continue for a
1 Age 0.01 minimum of 1 month to a maximum of 5 months until the plant
19 – 30 0.00 0.60 – 0.41 has developed fruits. On the other hand, harvesting for commercial
31 – 45 0.13 0.16 – 0.81 purposes was done by uprooting leafy vegetables, washing, and
Hibiscus sabdariffa 0.006 1.43 – 8.42 tying in bundles. This practice was also documented by Elizabeth
Age 0.009 et al. (2003); however, this method provides a onetime harvest
19 – 30 0.02 0.14 – 0.63 of vegetables and does not allow the plant to develop seeds for
Hibiscus sabdariffa 0.000 1.72 – 6.27 both consumption (in the case of V. unguiculata) and sowing in
the next season [37-39] affecting sustainable availability of the
vegetables and germplasm.
are annuals and were grown on small scale by intercropping them The tender leaves/stems are briefly wilted under direct sunlight
with other perennials such as coffee, cassava, and bananas. They for approximately 10 – 20 min, for any insects/worms to crawl/die
were also grown in backyards, in kitchen gardens (for residents off. [31,40]. Residents in town councils in both study sub-regions
in town areas) for just household food security, nutrition, and bought vegetables from retail traders in trading centers who, in
health benefits in general [32-34]. Just as reported in other African turn, bought from farmers [41].
countries, some participants in Teso sub-region monocropped The most common method of vegetable preparation in Ankole
some vegetables like V. unguiculata on land that is either not sub-region is steaming on top of food that is covered with banana
previously used or considered to be under-utilized, for its leaves, leaves. It is because steaming method was already being used in
and seeds later harvested. Few participants planted in swampy the preparation of staple/traditional food (matooke); this saves
land during dry season for household and commercial purposes. time and fuel compared to when the vegetables are prepared
The income generated was used for the household, consequently separately. Another method of preparation that involves mixing
improving on both livelihood and socioeconomic status [35,36]. vegetables in other stew or food (also called katogo) is common
In both regions, farmers considered traditional leafy vegetables especially for preparation of breakfast meals [24]. To improve
low-income generating crops that did not deserve the attention on the taste of stews (beans, fresh ground nut paste), vegetables
like the cash crops (coffee, bananas, and cassava). are cooked together with them. In Teso sub-region, the wilted
vegetable tender leaves/stems are washed and, then, boiled singly
5.3. Vegetable collection, preparation method/preservation,
amount, and frequency of consumption or in combination with another vegetable specie (the case of
V. unguiculata and Corchorus spp.). These two species are usually
In both sub-regions, collecting/harvesting method of leafy cooked together so that the stiffness of V. unguiculata is countered
vegetables depended on whether they were harvested for household by the slipperiness of Corchorus spp. To further tenderize the
DOI: http://dx.doi.org/10.18053/jctres.09.202306.23-00096