An overview of nutritive potential of leafy vegetables consumed in western Côte d’Ivoire. | [Pakistan Journal of Nutrition • 2013]

Author(s):

1. Armel F. Zoro: Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582, Abidjan 22, Côte d’Ivoire

2. Lessoy T. Zoue: Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582, Abidjan 22, Côte d’Ivoire

3. Sévérin A. K. Kra: Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582, Abidjan 22, Côte d’Ivoire

4. Arnaud E. Yepie: Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582, Abidjan 22, Côte d’Ivoire

5. Sébastien L. Niamke: Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582, Abidjan 22, Côte d’Ivoire

Abstract:

In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. Nevertheless, scientific report on their nutritive potential is scanty. In order to contribute to their wider utilization and valorization, leafy vegetables consumed in Western Côte d’Ivoire (Abelmoschus esculentus, Celosia argentea, Ipomea batatas, Manihot esculenta and Myrianthus arboreus) have focused our attention. The physicochemical and nutritive properties of these leafy vegetables were investigated and the results obtained were as follow: moisture (66.51-85.40%), crude proteins (9.04-24.10%), crude fibres (11.46-32.44%), ash (6.91-25.69%), carbohydrates (34.92-61.77%), crude lipids (1.45-4.11%) and food energy (159.22-266.95 kcal/100 g). The mineral elements contents were high with remarkable amount of K (516.46-7740.35 mg/100 g), Ca (1249.76-4740 mg/100 g), Mg (564.24-2060.30 mg/100 g), P (718.53- 2111.71 mg/100 g) and Fe (30.05-110 mg/100 g). The Ca/P ratio was desirable and ranged from 1.69 to 6.58. These leafy vegetables also contained appreciable levels of vitamin C (43.17-60.00 mg/100 g) and polyphenols (162.72-268.14 mg/100 g). The studied leafy vegetables highlighted antioxidant activity varying from 70.06 to 77.66%. All these results suggest that the studied leafy vegetables if consume in sufficient amount would contribute greatly to the nutritional requirement for human health and to the food security of Ivorian population.

Page(s): 949-956

DOI: DOI not available

Published: Journal: Pakistan Journal of Nutrition, Volume: 12, Issue: 10, Year: 2013

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