African eggplant, okra, lettuce, bell pepper and cabbage are essential vegetable crops cultivated and consumed both in Ghana and worldwide. African eggplant commonly called garden eggs is important vegetable crop consumed on daily basis by rural and urban communities and serve as a source of income for many households within the forest zones in Ghana (Owusu-Ansah et al., 2001; Danquah-Jones, 2000). Garden egg is nutritionally essential containing protein, fat, carbohydrate, fiber, calcium, phosphorus, iron, vitamin A, B-carotene, ascorbic acid, thiamin and riboflavin (Grubben and Denton, 2004). Okra (Abelmoschus esculentus) is economically important vegetable crop mostly cultivated in tropical and sub-tropical regions across the globe. Immature fruits of okra can be used in the preparation of salad, soups and stews. Okra seeds are potential source of oil and protein with oil yield ranging from 20-40% (Gemede et al., 2015). A review by Gemede et al. (2015) has reported that leaves of okra and lipid component of okra seed oil are good sources of protein, carbohydrate, fat, fibre, calcium, phosphorus, iron, riboflavin, β-carotene, ascorbic acid, thiamin and niacin. Lettuce (Lactuca sativa L.) is among the most widely grown and consumed leafy vegetables worldwide. Lettuce has low content of fat, sodium and calories. Also, lettuce is a good source of fibre, iron, foliate and vitamin C (Kim et al., 2016). It is commonly consumed raw in salad mixes. China is the largest producer of lettuce worldwide, followed by USA and Western Europe (Kim et al., 2016). Bell pepper is consumed for its bioactive compounds and dietary antioxidants. Bell pepper can be used fresh, dried and fermented as colourant, flavourant and as source of pungency in food preparation. A review by Nadeem et al. (2011) on antioxidant potential of bell pepper (Capsicum annum L.), reported that bell pepper has both nutritional and nutraceutical importance. Also, it contains anticoagulant that helps in prevention of blood clot that can cause heart attack. In addition, bell pepper is a good source of vitamin C and important polyphenols (Nadeem et al., 2011). Cabbage is one of the oldest grown vegetables in the world. Globally, cabbage is among the top twenty vegetables and essential source of food. Previous study by Verma et al. (2023) investigated the interaction effect of plant spacing and varieties on growth, yield and quality of cabbage and reported that cabbage is an excellent source of vitamin C, protein, carbohydrate, calcium, iron and sodium. Also, a report by FAO (2000) has stated that cabbaged is rich in vitamin A and C. In addition, Baslam et al. (2011) has reported a rise in demand by consumers for foods that go beyond nutritional needs but also promote well-being, reduce diseases, and increase life span. Furthermore, epidemiological studies have reported a correlation between increased vegetable consumption and reduced risks of chronic diseases, including cancer, cardiovascular disease and age-related functional decline (Hung et al., 2004; Morris et al., 2006; Pavia et al., 2006). All these health benefits are thought to be influenced by macronutrients, micronutrients and bioactive compounds present in vegetables (Kris-Etherton et al., 2002; Soetan et al., 2010).

Pesticide residues, both natural and synthetic have been reported in vegetables and other food commodities (Essumang et al., 2008; Donkor et al., 2016). Pesticides are classified as insecticides, fungicides, nematicides, acaricides, and herbicides depending on their use in agriculture (Donkor et al., 2016). The presence of resistant pests and diseases has resulted in overdose use of pesticides by farmers in agricultural production. The use of higher dosage than recommended may be the cause of high accumulation of pesticide residues in vegetables including garden eggs, okra, bell pepper, lettuce and cabbage (Kariathi et al., 2016). The accumulation of pesticide residues in vegetables and excessive use of pesticides in agricultural production is a public health concern to consumers because pesticides have potential harmful effect on non-targeted organisms. The effect of chronic exposure to organophosphate pesticide residues include metabolic disorders such as genotoxicity, carcinogenesis, neurological disorders, and endocrine disruption (Engel et al., 2017; Muñoz-Quezada et al., 2016; Philippe et al., 2021 and Rani et al., 2021). Chen et al. (2011) investigated pesticide residues in fruits and vegetables sampled from Xiamen in China and reported Acephate concentration ranging from < DL – 4. 082 mg/kg), Chlorpyrifos (< DL –2.545 mg/kg) and Dimethoate (< DL – 4.210 mg/kg) in cabbage, eggplant and lettuce. According to Chen et al. (2011), cabbage recorded a mean Acephate concentration of 0.0008 mg/kg, Chlorpyrifos (0.0175 mg/kg) and Dimethoate (0.0019 mg/kg); eggplant obtained mean Acephate content of 0.0009 mg/kg, Chlorpyrifos (0.0004 mg/kg) and Dimethoate (0.0004 mg/kg); lettuce recorded mean Acephate concentration of 0.029 mg/kg, Chlorpyrifos (0.0052 mg/kg) and Dimethoate (0.0051 mg/kg).