Abstract
Wild vegetables contribute immensely to the culinary basket and livelihoods of rural communities in sub-Saharan Africa, especially among the people of Lebialem highlands of south western Cameroon where at least 26 such species are consumed as vegetables. To promote the consumption of these vegetables, the nutritional quality of five preferred species in this area, Amaranthus dubius Mart. Ex Thell., Gnetum africanum Welw., Lomariopsis guineensis (Unerw.) Alston, Pennisetum purpureum Schumach and Vernonia amygdalina Del., was assessed using standard methods. L. guineensis had the highest carbohydrate, protein, calorific value and ash content, and the lowest fat content of 4.05%, very rich in K, Ca and Mg and the amino acids leucine, arginine, lysine, phenylalanine and histidine. The amino acid content was generally higher than 25 mg/100g. Steroids, flavanoids and tannins occurred in moderate to high levels in all five species. Alkaloids and saponins occurred at very low levels, while triterpenes only occurred at very low levels in P. purpureum. The quality of Lomariopsis guineensis, a fern recently reported for the first time as edible is very promising. Pennisetum purpureum, popular as a forage plant, has now been shown to be valuable in the human diet. The study has established the safe and rich nutritional value of these vegetables and that their consumption could combat malnutrition and prevent some of the common nutritionally-related ailments.
Highlights
The carbohydrate content of the vegetables ranged from 7.02% ± 0.03% in A. dubius to 55.64% ± 0.32%, in L. guineensis (Table 2)
Lomariopsis guineensis ranked highest in protein content (45.34%) and ash (27.42%), but had the lowest total fat
Total fat ranged from 4.05% in L. guineensis to 14.82% in P. purpureum
Summary
Mih et al 648 cluding species harvested in agricultural areas, uncultivated areas, or forestland [1]. These foods are especially important for the poorest members of user communities, rural populations and women, during critical food shortages. Green leafy vegetables have numerous dietary and health benefits, being very rich sources of essential bio-chemicals and nutrients such as carbohydrates, proteins, vitamins, calcium, iron and palpable concentration of trace minerals [2] [3]. Trace elements that have been implicated in combating a variety of human ailments are found mainly in wild plants especially vegetable [2]. Indigenous communities have dietary additives of wild plant material that contain antioxidants to degrade cholesterol from their traditional foods of carbohydrate staples, meat and milk [9]
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