Nutritional and Functional Properties of Wild Leafy Vegetables for Improving Food Security in Southern Angola

Fernanda Lages,Luís Catarino,Raquel Kissanga,Margarida Moldão,Herose Mendes,Maria Manuel Romeiras,Vitor Alves,Joana Sales

doi:10.3389/fsufs.2021.791705

Fernanda Lages, Luís Catarino + Show 6 more

Open Access

https://doi.org/10.3389/fsufs.2021.791705

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Abstract

In Southern Angola, numerous non-woody forest products are sold at local markets, namely in Lubango (Huíla Province). Such is the case of herbaceous wild plants, locally known aslombi, which are sold fresh throughout the year and cooked as a vegetable. Although these wild leafy vegetables are commercialized and widely used in local food, there is still a lack of scientific knowledge about their properties. Thus, this study aimed to identify and characterize the species sold, and to determine their nutritional and functional properties. Our results revealed that three species—Amaranthus hybridus, Bidens pilosa, andGalinsoga parviflora—are usually sold at Lubango markets and consumed by local populations. These are annual exotic plants, native to Southern America, and usually occur spontaneously in croplands or disturbed areas, but can also be cultivated, particularlyA. hybridus. Physico-chemical analyses oflombispecies and mixtures sold at the markets included measurements of moisture, protein, lipid, and mineral content, as well as total phenolic content, antioxidant activity, and levels of heavy metal contaminants. The results revealed thatlombicontain a significant amount of protein (20–28 g/100 g, dry basis), high values of macronutrients and micronutrients, as well as of phenolic compounds (10–40 mg GAE/g) and a good antioxidant capacity. Given the availability oflombithroughout the year, our study demonstrated the importance of wild edible plants in Angola, both as a valuable natural resources and as a complementary food sources, as well as additional sources of income for many families.

Highlights

Wild edible plants (WEP) and mushrooms are important resources commonly used by rural communities around the world, and often traded in urban markets, particularity in Africa (Ambrose-Oji, 2009; Uusiku et al, 2010; Cernansky, 2015)
The terms African Indigenous Vegetables or Traditional African Vegetables refer those vegetables originating from the African continent and those with a long history of cultivation and domestication adapted to African conditions, due to their frequent and traditional use (Maundu et al, 2009)
Wild leafy vegetables are sold in the markets exclusively by women, who sell other fresh food products

Summary

Introduction

Wild edible plants (WEP) and mushrooms are important resources commonly used by rural communities around the world, and often traded in urban markets, particularity in Africa (Ambrose-Oji, 2009; Uusiku et al, 2010; Cernansky, 2015). Wild edible plants are important in rural communities as they are cheap and easy to obtain by families, allowing a more diversified diet and representing a source of sufficient macroand micronutrients, reducing vulnerability to diseases (Shackleton and Shackleton, 2004; Shackleton et al, 2007; Garekae and Shackleton, 2020). These plants can be very resistant to environmental changes and are an alternative for local communities during droughts or food shortages (Ohiokpehai, 2003). The terms African Indigenous Vegetables or Traditional African Vegetables refer those vegetables originating from the African continent and those with a long history of cultivation and domestication adapted to African conditions, due to their frequent and traditional use (Maundu et al, 2009)

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