A Professor of Home Economics at the Michael Okpara University of Agriculture, Umudike (MOUAU), Abia State, Professor Georgina Oluchukwu Anozie, has identified the consumption of indigenous foods as a key strategy for addressing the growing burden of non-communicable diseases (NCDs) in Nigeria.

Delivering the university’s 73rd inaugural lecture titled, “Indigenous Food Consumption Guide for Healthy Living in Nigerian Families: A Home Economist’s Paradigm,” Professor Anozie warned that non-communicable diseases are increasing at an alarming rate and called on Nigerians to embrace indigenous foods as part of their regular diets.

She argued that a deliberate return to the traditional foods consumed by earlier generations—foods that contributed to their longevity—is a practical approach to improving public health, combating malnutrition and strengthening Nigeria’s food security.

According to her, healthy nutrition remains the foundation of quality living and longevity, noting that locally produced crops are nutritious, affordable and readily available, making them an effective solution for improving household nutrition and overall well-being.

Professor Anozie advocated sustained public enlightenment on the nutritional and economic benefits of indigenous foods, particularly among homemakers. She also urged the government to support farmers through interest-free loans and other incentives to boost the production of indigenous crops.

She maintained that increased consumption of indigenous foods would help reduce protein-energy malnutrition, tackle food insecurity and accelerate Nigeria’s progress toward achieving Sustainable Development Goals (SDGs) 2 and 3.

The Vice-Chancellor of MOUAU, Professor Ursula Ngozi Akanwa, who presided over the lecture, described indigenous foods as critical to healthier living and sustainable nutrition.

According to her, “Indigenous foods are nature’s medicine. Many locally grown crops are rich in antioxidants and other essential nutrients that slow ageing, strengthen immunity and promote healthy living.”

She urged Nigerians to prioritise indigenous foods in their daily diets and reduce dependence on highly processed foods, stressing that healthy food choices are essential for healthy living.

Professor Akanwa, the seventh and first female Vice-Chancellor of the 34-year-old federal university, noted that what people eat and the methods they adopt in preparing food are equally important in preserving nutritional value.

She encouraged Nigerian families to embrace healthier cooking practices and reaffirmed the university’s commitment to promoting research, innovation and public awareness on indigenous foods and sustainable nutrition as part of efforts to improve national food security and enhance the quality of life of Nigerians.

The Vice-Chancellor also sought the support of the university community in advancing her administration’s programmes, which she said align with the Federal Government’s Renewed Hope Agenda aimed at achieving national food security.