The cause and effect of the nutrition transition in Nigeria: analysis of the value of indigenous knowledge and traditional foods in Enugu State, Igboland

Table 1 Nigerian Consumption in 2003 versus 2018

	Percentage of consuming households	t-test for differences	Sig
Food Category	2003	2018
Grains	26%	23%	0.17
Bread and pastries	15%	22%	0.01***
Starchy roots and tubers	19%	23%	0.06*
Legumes	21%	26%	0.01***
Nuts	12%	13%	0.32
Plant and animal fats	29%	32%	0.06*
Seafood	12%	17%	0.02**
Milk and dairy products	7%	12%	0.07*
Beverages	8%	17%	0.08*
Confectionary	22%	24%	0.47
Spices	28%	33%	0.01***
Non-alcoholic drinks	9%	14%	0.01***
Alcoholic drinks	2%	3%	0.19
Fruits	10%	16%	0.11
Vegetables	41%	46%	0.06*
Poultry and poultry products	5%	9%	0.11
Red meat	6%	11%	0.05**

ISSN: 2352-619X