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Journal articles on the topic 'African indigenous leafy vegetables'

Author: Grafiati

Published: 10 March 2023

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1

Onyango, Bethwell O., and Ekisa Olaimer-Anyara. "The Value of Leafy Vegetables: An Exploration of African Folklore." African Journal of Food, Agriculture, Nutrition and Development 7, no. 14 (May 28, 2007): 01–13. http://dx.doi.org/10.18697/ajfand.14.ipgri1-10.

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Indigenous Leafy Vegetables foods have an exceptional place in African cuisine. It is commonly argued that vegetable consumption reflects cultural backgrounds and their value transcends a biological one, as food, to symbolism enhancing the functioning of society and promoting social order. This study set to determine species use, folkloric dimensions and taste preferences in a rural East African setting. A bio-cultural approach reinforced by ethno-botanical tools conducted over a three-year period and recourse to a corpus of Luo ethnic food plant literature and gathering of folklore elements from a conversational context was used to study socio-cultural elements of vegetables foods of people in Migori and Suba districts of Kenya. Seventy-four respondents, 56 female and 18 males, of mean age 43years and ranging between 16 and 84 years participated in focus group discussions and research interviews. Herbarium specimens of 34 leafy edible plant species in seventeen plant families are deposited at the University of Nairobi and the Catholic University of Eastern Africa herbaria. This study documents 17 sayings (folkloristic products) of different genre: mantras, traditional beliefs, customs, practices, folk stories/ tales, songs, jokes and lexical phrases. Their sociolinguistic analysis reveals they address issues appropriate to Luo ritual, social status, nutrition, taste preferences, cooking habits and conflict resolution. Though Luo folklore indicates aversion for bitter vegetables, the body of folkloric wisdom sustains vegetable dish consumption. The preference and craving for bitter tasting herbs by elder women was because of an understanding of both food and medicinal values. This paper concludes that vegetable consumption reflects cultural backgrounds and experiences. Folklore defines how Africans perceive, define, and value indigenous Leafy Vegetables in their own terms and presents a stable platform for cultural analysis of oral food culture. Indigenous Leafy Vegetables are symbolic "sources of illumination" that orient African people persistently with the system of meaning in their culture.

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2

Smith, Francisca I., and P. Eyzaguirre. "African Leafy Vegetables: Their Role in the World Health Organization’s Global Fruit and Vegetables Initiative." African Journal of Food, Agriculture, Nutrition and Development 7, no. 14 (May 28, 2007): 01–17. http://dx.doi.org/10.18697/ajfand.14.ipgri1-1.

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The increased awareness of the health protecting properties of non-nutrient bio-active compounds found in fruits and vegetables, has directed immense attention to vegetables as vital components of daily diets. For sub-Saharan African (SSA) populations, this attention on vegetables as vital dietary component s is significant, as leafy vegetables have long been known to be indispensable ingredients in traditional sauces that accompany carbohydrate staples. African indigenous and traditional leafy vegetables thus have a pivotal role in the success of the World Health Organization’s (WHO) global initiative on fruits and vegetables consumption in the sub-continent. The joint WHO/FAO 2004 report on a Global Strategy on Diet, Physical Activity and Health, recommended a minimum daily intake of 400g of fruits and vegetables. Also, at their 2004 joint Kobe workshop, the WHO and FAO developed a framework that proposes ways to promote increased production, availability and access, and adequate consumption of fruits and vegetables. This framework is expected to guide the development of cost-efficient and effective interventions for the promotion of adequate consumption of fruits and vegetables at the national and sub-national level. This paper explores ways to integrate African indigenous leafy vegetables into the global fruit and vegetable programme initiative, and identifies some existing barriers to their effective mobilization. African Leafy Vegetables are increasingly recognized as possible contributors of both micronutrients and bio-active compounds to the diets of populations in Africa. Available data on the more commonly consumed varieties point to antioxidants containing leafy vegetables that can also provide significant amounts of beta carotene, iron, calcium and zinc to daily diets. How can the successful Nairobi leafy vegetable experience, be mainstreamed across the sub- continent to ensure their mobilization and integration in WHO’s fruit and vegetable initiative? The Kobe framework recommends that fruit and vegetable promotion interventions should consider the process from production to consumption. Very little is known about the production and consumption of African Leafy Vegetables. An expert report on patterns of vegetable consumption in the sub- continent lists common vegetables as onions , carrots, tomatoes and cabbage. Clearly, information on production, processing, distribution and marketing, preparation and consumption of vegetable species relevant to SSA, are vital and constitute the prop on which intervention programmes can be developed. Through its long collaboration with national governments, Bioversity International is well placed to catalyze the process of data generation and dissemination by countries in the sub-continent.

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3

Willem, Jansen van Rensburg, Voster H. J. Ineke, Van Zijl J.J.B, and Venter Sonja L. "Conservation of African Leafy Vegetables in South Africa." African Journal of Food, Agriculture, Nutrition and Development 7, no. 15 (July 7, 2007): 01–13. http://dx.doi.org/10.18697/ajfand.15.ipgri2-5.

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The nutritional and cultural importance of African Leafy Vegetables has become very important in South Africa in the past few years. Recent research has also confirmed these issues, leading to the incorporation of African Vegetables into the core business of the ARC. ARC -Roodepl aat wants to improve the distribution and conservation status of African Leafy Vegetables. Geographical collection data on Amarant, Cleome gynandra, Corchorus olitorius and Vigna inguiculata was obtained from the National Botanical Institute and the data w as analyzed with DIVA and Flora map. Ecogeographical distribution maps were drawn to predict the possible distribution of the species. Germplasm of African Leafy Vegetables was collected during routine visits and the conservation status was discussed with participants in the study areas of Arthurstone in Bushbuckridge, Watershed near Ladysmith and Mars/Glenroy near Polokwane. Germplasm of various species were also collected in collaboration with the Plant Genetic Resource Centre (NPGRC) of the Department of Agriculture in Arthurstone and Watershed. The NPGRC included leafy vegetables in their mandate since this trip. Seed flow diagrams were used to discuss the Watershed com munity’s seed exchange systems. It was clear when discussing African leafy vegetable s in communities that their conservation and utilization are declining. Also looking at the trendlines of African Vegetables availability and utilization it is clear that the use and availability of African Leafy vegetables are declining due to various rea sons. Two major reasons are the negative image of the African Leafy Vegetables and the increased use of “exotic” vegetables like spinach and carrots. The active promotion, use and conservation of African Leafy Vegetables are important if we want to increase the production potential and potential contribution towards food security in South Africa. This will ensure that the status of these crops is enhanced, specifically their contributing towards sustainable nutrition as well as sustainable production. Resul ts from promotion activities in the project (reported in another paper) indicated that the negative image of African Leafy Vegetables could be reversed and also had an affect on the roll -out of the project to other areas of research such as plant protection, nutritional analysis and food safety, crop science and indigenous knowledge systems.

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4

Kimiywe, Judith, Judith Waudo, Dorcus Mbithe, and Patrick Maundu. "Utilization and Medicinal Value of Indigenous Leafy Vegetables Consumed in Urban and Peri-Urban Nairobi." African Journal of Food, Agriculture, Nutrition and Development 7, no. 15 (July 7, 2007): 01–15. http://dx.doi.org/10.18697/ajfand.15.ipgri2-4.

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Indigenous African leafy vegetables have recently been attracting research attention not only in terms of their inherent nutrition quality but also the healing power of some of these plants. Diversification of diets through increased utilization and consumption of these vegetables would go along way in alleviating hidden hunger and malnutrition. The main objective of this survey was to determine the consumption patterns and medicinal use of indigenous African leafy vegetables by the residents of urban and peri -urban Nairobi. A descriptive cross -sectional survey was conducted and the survey subjects included populations from all socio -economic strata and income levels. Probability proportional to size stratified sampling was used to select a representative sample of 800 households (600 urban and 200 peri -urban). Data were collected through structured questionnaires, focus group discussions and an observation checklist guide. A picture guide consisting of all foods available on the Nairobi markets was prepared, and used by the researchers to help the respondents to identify the vegetables they consumed. Ethnic origin was found to greatly influence consumption of indigenous African leafy vegetables. There was no significant relationship between household income and education level and choice or use of indigenous leafy vegetables. Some of the reasons for not consuming the vegetables included prohibitive costs and not knowing how to cook them especially those from other tribes. More than 60 percent of the respondents reported that the vegetables had a medicinal value attached to it and some were said to cure more than one disease. About half of those who used them also said the vegetables were healthy. It was concluded that dietary diversity of indigenous African leafy vegetables in addition to providing essential nutrients presumably offers broad benefits to health. The findings support interventions to promote use of indigenous African leafy vegetables as a food - based initiative towards alleviation of micronutrient deficiencies and poverty through premium value addition incentive strategies.

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5

Abukutsa-Onyango, Mary. "The Diversity of Cultivated African Leafy Vegetables in Three Communities in Western Kenya." African Journal of Food, Agriculture, Nutrition and Development 7, no. 14 (May 28, 2007): 01–15. http://dx.doi.org/10.18697/ajfand.14.ipgri1-3.

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High poverty levels in western Kenya that are manifested in malnutrition and poor health prevail yet the region is endowed with high agricultural biodiversity like African Leafy Vegetables (ALVs). The vegetables have high micronutrient content, medicinal properties, several agronomic advantages and economic value yet their potential in alleviating poverty and ensuring household food and nutrition security in the rural areas has not been exploited. Despite all the above advantages, these vegetables have been neglected and face several constraints hampering optimal production such that if the situation is left unchecked it may result in loss of this biodiversity. It is because of this that a study was conducted with the objectives of documenting the diversity of African Leafy Vegetables and to collect indigenous knowledge on production, agronomic and cultural practices in three communities of Western Kenya. A survey was conducted between January 2002 and March, 2003, in six districts in Western and Nyanza provinces representing the Luhya, Luo and Kisii communities. A structured questionnaire was administered to eighty purposively sampled respondents distributed in the ratio of 30:20:30 for Luhya, Luo and Kisii communities respectively. One focus group discussions per community was held and two key informants per community were interviewed. Over 90% of the respondents indicated that there was an increase in the cultivation of African Leafy Vegetables. Ten African Leafy Vegetables were found in the three communities representing eight botanic families. All the communities cultivated the ALVs at a subsistence level in home gardens, with organic sources of manure and under an intercrop system. Broadcasting was practiced by 20%, 40% and 60% of the respondents from the Luhya, Luo and Kisii communities respectively. Harvesting was done by first uprooting at thinning then ratooning. The major constraints facing production of African Leafy Vegetables included lack of quality seed, pests and diseases, drought, poor marketing strategies and lack of technical packages. In conclusion, the study showed that all the three communities studied had a high diversity of cultivated African Leafy Vegetables covering eight botanic families; respondents in all the communities cultivate African leafy vegetable in a subsistence, home gardening, intercrop system where the use of chemical fertilizers and chemicals was minimal and the major constraints of production of African Leafy Vegetables included, poor quality seed, drought and poor marketing systems and infrastructure. The identified species should be promoted and improved as commercial crops.

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6

George, G., F. Ganjifrockwalla, and BM Gqaza. "Health Promoting Potentials of Selected South African Indigenous Leafy Vegetables." International Proceedings of Chemical, Biological and Environmental Engineering 95 (2016): 39–43. http://dx.doi.org/10.7763/ipcbee.2016.v95.7.

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7

Gogo, Elisha Otieno, Arnold Opiyo, Christian Ulrichs, and Susanne Huyskens-Keil. "Loss of African Indigenous Leafy Vegetables along the Supply Chain." International Journal of Vegetable Science 24, no. 4 (January 3, 2018): 361–82. http://dx.doi.org/10.1080/19315260.2017.1421595.

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8

Tumwet, TN, EK Kang’ethe, W. Kogi-Makau, and AM Mwangi. "Diversity and immune boosting claims of some African indigenous leafy vegetables in Western Kenya." African Journal of Food, Agriculture, Nutrition and Development 14, no. 61 (March 12, 2014): 8529–44. http://dx.doi.org/10.18697/ajfand.61.12945.

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A survey was carried out to document the diversity and immune boosting claims of African indigenous leafy vegetables (AILVs) in Western Kenya. Both qualitative and quantitative methods of data collection were used. The results showed that there is diversity of AILVs in the study area with nine popular and frequently consumed, but cassava leaves, stinging nettle and russian comfry are not popular. Seven of these are cultivated but two, stinging nettle (Urtica massaica) and vine spinach (Basella alba) grow wildly. The AILVs are cultivated at subsistence level on home gardens with minimal inputs and only excess of this is sold. The religion one belonged to was significant (p<0.05) in determining consumption or not of some of the vegetables. The vegetables are rain fed and the process of harvesting is by first uprooting during thinning followed by breaking the main stem and finally plucking off the leaves with maturity. Vegetable preparation in most households was mainly by women. The elderly women were keen in this process and spent more time in preparing the vegetables which were believed to be ‘nutritious’. There was no processing and preservation of the AILVs for use during the dry season. The communities rely on wild weeds during such seasons. The AILVs though consumed for good nutrition are also associated with various medicinal and immune boosting claims. Out of the nine, five are known for various health benefits, African nightshade and spider plant for good nutrition by 31.8% and 25.1% of the respondents, respectively, slender leaf for healing power by 34%, cowpea leaves and slender leaf for anti-aging by 50% and 43.8%, respectively, and cowpea leaves (43.6%) and amaranthus (53%) for smooth skin and adding blood, respectively. Chi square analysis indicated that African night shade, spider plant and amaranthus are statistically significant (p<0.05) in contributing to good nutrition, healthy functioning of the body and immune boosting. Further analysis showed that spider plant and amaranthus are significant (p<0.05) for immune boosting.

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9

Nkobole, N., A. Hussein, and G. Prinsloo. "Metabolomics profile of wild versus cultivated South African indigenous/traditional African leafy vegetables." South African Journal of Botany 103 (March 2016): 339. http://dx.doi.org/10.1016/j.sajb.2016.02.135.

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10

Ejoh, Richard A., Joseph T. Dever, Jordan P. Mills, and Sherry A. Tanumihardjo. "Small quantities of carotenoid-rich tropical green leafy vegetables indigenous to Africa maintain vitamin A status in Mongolian gerbils (Meriones unguiculatus)." British Journal of Nutrition 103, no. 11 (April 23, 2010): 1594–601. http://dx.doi.org/10.1017/s0007114509993588.

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Leafy vegetables are important sources of provitamin A carotenoids. Information on their ability to provide vitamin A is often misleading because of the methodology used to assess bioefficacy. Mongolian gerbils were used to evaluate the bioefficacy of provitamin A carotenoids in tropical leafy vegetables (i.e. Solanum nigrum, Moringa oleifera, Vernonia calvoana and Hibiscus cannabinus) that are indigenous to Africa. Gerbils (n 67) were vitamin A-depleted for 5 weeks. After a baseline kill (n 7), the gerbils were weight-matched and assigned to six treatment groups (n 10; four vegetable groups; negative and positive controls). For 4 weeks, the treatments included 35 nmol vitamin A (theoretical concentrations based on 100 % bioefficacy) in the form of vegetables or retinyl acetate. In addition to their diets, the control and vegetable groups received daily doses of oil, while the vitamin A group received retinyl acetate in oil matched to prior day intake. Serum and livers were analysed for vitamin A using HPLC. Serum retinol concentrations did not differ among groups, but total liver vitamin A of the vitamin A and vegetable groups were higher than that of the negative control group (P < 0·0001). Liver β-carotene 15,15′-monooxygenase-1 expression levels were determined for two vegetable groups and were similar to the positive and negative controls. Conversion factors for the different leafy vegetables were between 1·9 and 2·3 μg β-carotene equivalents to 1 μg retinol. Small quantities of these vegetables maintained vitamin A status in gerbils through efficient bioconversion of β-carotene to retinol.

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11

Wafula, Eliud, Josiah Kuja, Tofick Wekesa, and Paul Wanjala. "Isolation and Identification of Autochthonous Lactic Acid Bacteria from Commonly Consumed African Indigenous Leafy Vegetables in Kenya." Bacteria 2, no. 1 (January 5, 2023): 1–20. http://dx.doi.org/10.3390/bacteria2010001.

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African indigenous leafy vegetables (AILVs) are plants that have been part of the food systems in Sub-Saharan Africa (SSA) for a long time and their leaves, young shoots, flowers, fruits and seeds, stems, tubers, and roots are consumed. These vegetables are high in vitamins, minerals, protein, and secondary metabolites that promote health. This study aimed at isolating, characterizing, and identifying dominant lactic acid bacteria (LAB) from naturally fermenting commonly consumed AILV in Kenya. A total of 57 LAB strains were isolated and identified based on phenotypic and 16S rRNA gene analyses from three AILVs (23 nightshade leaves, 19 cowpeas leaves, and 15 vegetable amaranth). The highest microbial counts were recorded between 48 h and 96 h of fermentation in all AILVs ranging from approximately log 8 to log 9 CFU/mL with an average pH of 3.7. Fermentation of AILVs was dominated by twenty eight Lactobacillus spp. [Lactiplantibacillus plantarum (22), Limosilactobacillus fermentum (3), Lactiplantibacillus pentosus (2) and Lactiplantibacillus casei (1)], eleven Weissella spp. (Weissella cibaria (8), W. confusa (2), and W. muntiaci) six Leuconostoc spp. [Leuconostoc mesenteroides (3), Leuc. citreum (2) and Leuc. lactis (1)], six Pediococcus pentosaceus, four Enterococcus spp. [Enterococcus mundtii (2), E. faecalis (1) and E. durans (1)] and, finally, two Lactococcus garvieae. These bacteria strains are commonly used in food fermentation as starter cultures and as potential probiotics.

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12

Towns, Alexandra M., and Charlie Shackleton. "Traditional, Indigenous, or Leafy? A Definition, Typology, and Way Forward for African Vegetables." Economic Botany 72, no. 4 (December 2018): 461–77. http://dx.doi.org/10.1007/s12231-019-09448-1.

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13

Gido, Eric Obedy, Oscar Ingasia Ayuya, George Owuor, and Wolfgang Bokelmann. "Consumer Acceptance of Leafy African Indigenous Vegetables: Comparison Between Rural and Urban Dwellers." International Journal of Vegetable Science 23, no. 4 (February 14, 2017): 346–61. http://dx.doi.org/10.1080/19315260.2017.1293758.

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14

Onyambu, Zipporah M., Mildred P. Nawiri, Hudson N. Nyambaka, and Naumih M. Noah. "In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables." Journal of Food Quality 2021 (June 25, 2021): 1–8. http://dx.doi.org/10.1155/2021/5540724.

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Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing ( p < 0.001 ). The in vitro digestion resulted in a significant increase ( p < 0.001 ) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency.

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15

Mahlangu, Sandile Alexandra, Abenet Belete, Jan J. Hlongwane, Usapfa Luvhengo, and Ndumiso Mazibuko. "Identifying Potential Markets for African Leafy Vegetables: Case Study of Farming Households in Limpopo Province, South Africa." International Journal of Agronomy 2020 (December 8, 2020): 1–8. http://dx.doi.org/10.1155/2020/8819295.

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Indigenous crops, through their high nutritional value and hardy attributes, offer potential trade opportunities for rural farmers. There is a niche market that can be explored for these indigenous crops particularly with the growing demand for high nutritional value food in the country. These crops are mostly produced by rural households or gathered from the wild by rural farmers. Thus, the purpose of this study was to identify potential markets for African leafy vegetables (ALVs) by farmers in Limpopo Province. Sixty households producing ALVs were selected with the composition of 54 women and six men, with this selection done using a purposive sampling procedure. Of the total production, 50–60% of the produce was sold in the informal market. It was evident that local rural markets constituted a greater portion of the total market at 73% and 20% allocated to hawkers in town. As a result, urban and periurban consumers present potential buyers since these areas are populated with the middle-class population which is susceptible to changing consumption trends. Because of this potential, supermarkets and township hawkers are proposed as the potential channel for ALVs targeting the identified population. Thus, it is suggested that, in order to create a synergy between economic improvement of rural farmers and trending consumer demands, the Department of Agriculture in Limpopo Province creates a conducive environment through which ALV farmers can be connected with supermarkets and township marketers.

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Yulianti, Nani, Edi Santosa, and Anas Dinurrohman Susila. "Production of Fruits and Leafy Vegetables Solanum nigrum Linn under Different Shade Levels." Journal of Tropical Crop Science 5, no. 2 (June 1, 2018): 64–72. http://dx.doi.org/10.29244/jtcs.5.2.64-72.

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Fruits and young shoot of Solanum nigrum Linn are harvested and consumed as indigenous vegetables by different Indonesian ethnics. Preharvest factors and harvesting methods to maximize the quality of S. nigrum produce is still unknown. In this study S. nigrum was grown in full irradiance and under shading and assessed for their growth, and fruit and shoot yields. The experiment was conducted at the Leuwikopo Experimental Farm in Bogor Agricultural University, Indonesia from April-July 2017. The results demonstrated that plants produced more fruits and shoots in full irradiance, i.e., 687.9 g and 211.1 g per plant, whereas only 331.1 g and 116.9 g per plant were produced in 50% shading. Although fruit and shoot production were superior under full irradiance, shoot-harvested plants had healthier leaves and life span of about 2 months longer thus facilitating longer availability. Canopy of shoot-harvested plants formed a columnar shape with 23 to 45 cm in height, in contrast to spherical shape with 48 to 203 cm in height of the fruit-harvested plants. It is likely that shading level might contribute to farmers’ decision to harvest the shoots or fruits of S. nigrum. Further studies are needed to determine the effects of shading levels on nutritional quality of the shoots and fruits of S. nigrum. Keywords: African nightshade, canopy architecture, harvesting method, indigenous vegetable, intercropping

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17

Djuikwo, Viviane Nkonga Djuikwo, Richard Aba Ejoh, Inocent Gouado, Carl Moses Mbofung, and Sherry A. Tanumihardjo. "Determination of Major Carotenoids in Processed Tropical Leafy Vegetables Indigenous to Africa." Food and Nutrition Sciences 02, no. 08 (2011): 793–802. http://dx.doi.org/10.4236/fns.2011.28109.

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18

Imathiu, Samuel. "Neglected and Underutilized Cultivated Crops with Respect to Indigenous African Leafy Vegetables for Food and Nutrition Security." Journal of Food Security 9, no. 3 (August 16, 2021): 115–25. http://dx.doi.org/10.12691/jfs-9-3-4.

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19

Gogo, E. O., A. M. Opiyo, K. Hassenberg, Ch Ulrichs, and S. Huyskens-Keil. "Postharvest UV-C treatment for extending shelf life and improving nutritional quality of African indigenous leafy vegetables." Postharvest Biology and Technology 129 (July 2017): 107–17. http://dx.doi.org/10.1016/j.postharvbio.2017.03.019.

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Gogo, E. O., A. M. Opiyo, Ch Ulrichs, and S. Huyskens-Keil. "Nutritional and economic postharvest loss analysis of African indigenous leafy vegetables along the supply chain in Kenya." Postharvest Biology and Technology 130 (August 2017): 39–47. http://dx.doi.org/10.1016/j.postharvbio.2017.04.007.

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21

Neugart, Susanne, Susanne Baldermann, Benard Ngwene, John Wesonga, and Monika Schreiner. "Indigenous leafy vegetables of Eastern Africa — A source of extraordinary secondary plant metabolites." Food Research International 100 (October 2017): 411–22. http://dx.doi.org/10.1016/j.foodres.2017.02.014.

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22

Nyonje, Winnie A., Ray-Yu Yang, Dyness Kejo, Anselimo O. Makokha, Willis O. Owino, and Mary O. Abukutsa-Onyango. "Exploring the Status of Preference, Utilization Practices, and Challenges to Consumption of Amaranth in Kenya and Tanzania." Journal of Nutrition and Metabolism 2022 (June 18, 2022): 1–11. http://dx.doi.org/10.1155/2022/2240724.

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African leafy vegetables such as amaranth have been utilized since time immemorial both as food and as medicine. These vegetables grew naturally in most rural environments, but currently most of them are cultivated both for home consumption and for sale. The aim of this study was to identify the most preferred amaranth species and cooking and utilization practices, as well as the beliefs and attitudes that encourage or discourage use of this vegetable. The study was carried out in seven counties of Kenya and in three regions in Tanzania. Twenty Focus Group Discussions (FGDs) with members of the community and twenty Key Informant Interviews (KIIs) with agricultural and nutrition officers were conducted in the study areas to obtain information on preferred varieties, sources of amaranth vegetables, common cooking methods, alternative uses, beliefs and taboos surrounding amaranth consumption, and the challenges experienced in production and consumption. The findings of the study showed that amaranth is one of the most commonly consumed indigenous vegetables in Kenya and Tanzania. The preference for varieties and cooking habits differs depending on the community and individuals. Amaranthus dubius and Amaranthus blitum were most common in Kenya, while Amaranthus dubius and Amaranthus hypochondriacus were most common in Tanzania. Most people consumed these vegetables because they were affordable and available or because of circumstance of lacking other foods. Regarding cooking, final taste was mostly considered rather than nutritional attribute. Several alternative uses of amaranth such as uses as medicine and livestock feed were also reported, as well as some beliefs and taboos surrounding the vegetable. Training on nutritional attributes and promotion of food preparation practices that ensure maximum nutrient benefits from amaranth is needed at the community level to realize the nutritional importance of the vegetables. Hands-on training and demonstrations were the most preferred modes of passing information.

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23

Mathibela, K. M., and M. J. Potgieter. "Leafy vegetables consumed by indigenous people around the Blouberg area, Limpopo Province, South Africa." South African Journal of Botany 109 (March 2017): 350. http://dx.doi.org/10.1016/j.sajb.2017.01.109.

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Mumbi, J., R. Wanjau, and J. Murungi. "Effect of cooking methods on levels of folates and ascorbic acid in cowpea (Vigna unguiculata L. Walp) from Nairobi, Kenya." African Journal of Pure and Applied Sciences 2, no. 1 (January 23, 2021): 53–60. http://dx.doi.org/10.33886/ajpas.v2i1.187.

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Folate (vitamin B9,5-methyltetrahydrofolate) and ascorbic acid (AA) (vitamin C) play a key role in human health and wellbeing. It is greatly established that AA is beneficial in preventing scurvy while folate helps in prevention of neural tube defects and congenital malformations. The main sources of these vitamins are fruits and vegetables especially green leafy vegetables including the African Indigenous Vegetables (AIVs). However, these vegetables are consumed after cooking which leads to loss of the vitamins through oxidation, thermal degradation, and leaching. The study aimed at determining the effect of different cooking methods on the retention of AA and folate in cowpea (Vigna unguiculata L. Walp) as affected by different cooking methods. Folate and AA were determined using high pressure liquid chromatography with ultra UV-visible detection, HPLC-UV after extraction of the vitamins from raw and cooked samples. Analysis of Variance (ANOVA) was used to determine difference in nutrients retention by various cooking methods. Significance was imputed at p<0.05. Raw V. unguiculata ontained 45.516±0.649 mg/100g AA and 91.736±0.586 μg/100g folate. The cooked samples of the vegetable contained folate ranging from 40.713±0.081 to 65.128±0.007 μg/100g and AA ranging from 0.719±0.063 to 24.181±0.051 mg/100g of the edible portion of the vegetable. Cooking the vegetable significantly reduced both folate and AA concentration compared to the raw vegetable samples, p<0.05. Frying raw vegetables with onions and tomatoes was found to retain significant folate and AA than boiling the vegetables, p<0.05. Addition of milk resulted in significant retention of folate and significant loss of AA than boiling, p<0.05. Both lye and sodium bicarbonate significantly reduced folate and AA concentration than boiling, with lye causing significant reduction of both vitamins than sodium bicarbonate p<0.05. It is concluded that cooking reduces folate and AA concentration in cowpea (V. unguiculata L. Walp). Additive such as lye and bicarbonate also reduce the concentration of the vitamins. Cooking cowpea leaves with addition of milk and frying with onion and tomatoes retains more folate than boiling. However, AA is significantly lost in the process than when the vegetable is just boiled.

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Bello, Muibat, Tomilayo Amusan, and Oluwole Oladeji. "Proximate, vitamin assays and anti-oxidant properties of an underutilised indigenous vegetable Heliotropium indicum L. (Lamiales: Boraginaceae) in West Africa in enhancing diet diversification." Revista Brasileira de Gestão Ambiental e Sustentabilidade 3, no. 6 (2016): 337–53. http://dx.doi.org/10.21438/rbgas.030608.

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Green leafy vegetables are important component of human diets, providing fibre, minerals and vitamins. Recently, non-conventional food plants are incorporated in diet to provide not only nutrient but also traditional treatment for various ailments. In a way to combat the devastating effect of malnutrition, there should be a long term intervention such as dietary diversification which can be achieved by increasing the production of locally produced foods and non-conventional vegetables. This study analysed the nutritional composition and anti-oxidant potential of Heliotropium indicum L. (Lamiales: Boraginaceae). The proximate analyses were carried out using the methods described by the Association of Official Analytical Chemist (AOAC). Vitamins were quantified by high performance liquid chromatography (HPLC). Mineral content were determined by Atomic Absorption Spectrophotometric (AAS) technique. The anti-oxidant activity was tested spectrophotometrically using ascorbic and gallic acid as standards. The nutrient constituents revealed that the fat content ranged between 0.67% +/- 0.05% and ash content ranged between 15.7% +/- 0.04%. Varying levels of vitamins like ascorbic acid, retinol, tocopherols, riboflavin, thiamine and niacin was quantified in the samples. Ascorbic acid content ranged between 622.6 mg/100 g. The aqueous extracts of the samples significantly (P < 0.05) inhibited DPPH radical with an IC50 value of 38 ug/mL. It is evident from this study that these indigenous leafy vegetable which are not widely known and consumed are of high nutritional quality and anti-oxidant potential. This vegetable can contribute significantly to the nutrient requirement of man and could complement the conventional ones in enhancing food security and sustainable livelihood. Hence, their cultivation and consumption should be encouraged.

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M., T. Seeiso, and A. Materechera S. "Biomass yields and crude protein content of two African indigenous leafy vegetables in response to kraal manure application and leaf cutting management." African Journal of Agricultural Research 9, no. 3 (January 9, 2014): 397–406. http://dx.doi.org/10.5897/ajar2013.7139.

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Cheptoo, Grace, W. Owino, and G. Kenji. "Nutritional quality, bioactive compounds and antioxidant activity of selected African indigenous leafy vegetables as influenced by maturity and minimal processing." African Journal of Food Agriculture Nutrition and Development 19, no. 03 (June 25, 2019): 14769–89. http://dx.doi.org/10.18697/ajfand.86.17835.

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Seeiso, T. M., and S. A. Materechera. "IS THE EFFECT OF SOWING DEPTH ON EMERGENCE AND EARLY SEEDLING DEVELOPMENT SIMILAR IN AFRICAN INDIGENOUS AND EXOTIC LEAFY VEGETABLES?" Acta Horticulturae, no. 979 (March 2013): 703–11. http://dx.doi.org/10.17660/actahortic.2013.979.79.

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Nyarko, G., and A. Quainoo. "POTENTIAL OF BIOTECHNOLOGY AND APPLICATION OF GENOMICS TO INDIGENOUS AND TRADITIONAL LEAFY VEGETABLES IN WEST AFRICA." Acta Horticulturae, no. 979 (March 2013): 489–98. http://dx.doi.org/10.17660/actahortic.2013.979.53.

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Misci, Chiara, Eren Taskin, Margherita Dall’Asta, Maria Chiara Fontanella, Francesca Bandini, Samuel Imathiu, Daniel Sila, Terenzio Bertuzzi, Pier Sandro Cocconcelli, and Edoardo Puglisi. "Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp." Food Microbiology 99 (October 2021): 103820. http://dx.doi.org/10.1016/j.fm.2021.103820.

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Aura, S. "THE DIVERSITY OF INDIGENOUS AFRICAN LEAFY VEGETABLES THAT ARE PRODUCED, CONSUMED AND SOLD IN VARIOUS HOUSEHOLDS IN VIHIGA DISTRICT, WESTERN KENYA." Acta Horticulturae, no. 979 (March 2013): 249–54. http://dx.doi.org/10.17660/actahortic.2013.979.25.

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Omondi, Emmanuel O., Christof Engels, Godfrey Nambafu, Monika Schreiner, Susanne Neugart, Mary Abukutsa-Onyango, and Traud Winkelmann. "Nutritional compound analysis and morphological characterization of spider plant ( Cleome gynandra ) - an African indigenous leafy vegetable." Food Research International 100 (October 2017): 284–95. http://dx.doi.org/10.1016/j.foodres.2017.06.050.

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Njume,, C., N. I. Goduka,, and G. George,. "Indigenous leafy vegetables (imifino, morogo, muhuro) in South Africa: A rich and unexplored source of nutrients and antioxidants." African Journal of Biotechnology 13, no. 19 (May 7, 2014): 1933–42. http://dx.doi.org/10.5897/ajb2013.13320.

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Mahlangu, S. "Production and Commercialisation Potential of Indigenous Leafy Vegetables: Case Study of Capricorn District in the Limpopo Province, South Africa." Asian Journal of Agricultural Extension, Economics & Sociology 3, no. 6 (January 10, 2014): 580–94. http://dx.doi.org/10.9734/ajaees/2014/7895.

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Mayekiso, A., A. Taruvinga, and A. Mushunje. "Rural Household Food Security Status among Indigenous Leafy Vegetables Producers and Non Producers: Evidence from Coffee Bay, South Africa." Journal of Advanced Agricultural Technologies 4, no. 2 (2017): 190–95. http://dx.doi.org/10.18178/joaat.4.2.190-195.

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Otang-Mbeng, Wilfred, and Madonna Ngwatshipane Mashabela. "A review of beneficial phytochemicals and postharvest studies on some indigenous leafy vegetables from the Mpumalanga Province of South Africa." Medicinal Plants - International Journal of Phytomedicines and Related Industries 12, no. 4 (2020): 533–44. http://dx.doi.org/10.5958/0975-6892.2020.00066.0.

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Taruvinga, B., P. Ndou, T. D. Ramusandiwa, K. Seetseng, and C. P. du Plooy. "A Stepwise Analysis of Production Returns and Cost Distribution for Chinese Cabbage Produced Under Irrigation in South Africa." Journal of Agricultural Science 13, no. 1 (December 15, 2020): 88. http://dx.doi.org/10.5539/jas.v13n1p88.

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Cultivation of indigenous crops for food and nutritional security has emerged as a topic of interest in South Africa. Commercial cultivation of indigenous crops is promoted especially among smallholder farmers because of their nutritional value and their ability to adapt to marginal soil and climatic conditions. Support for commercial production of specific crops among farmers necessitates the need for optimum use of inputs in production. In order to evaluate optimum input use in production, this study established the profitability and production costs of one of the indigenised leafy vegetables in South Africa, Chinese cabbage, using gross margin analysis. Production costs and profitability evaluations are fundamental tools for analysing cash flow and investment options. The study was based on field trials on different levels of fertilizer (NPK application). The results of the study show that at low production level (10.1 t ha-1), gross income is less than total variable costs (TVC), resulting in a negative gross margin. A movement from low production to medium production (26.1 t ha-1) results in an increase in gross margin, from -R16,664.19 to R29,091.99. The highest gross margin of R82,807.07 is obtained at high production level (44.5 t ha-1). The study supports an interdisciplinary evaluation approach (agronomy and economics) when analysing field trials.

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Ronoh, Regina, Noella A. Ekhuya, Marcus Linde, Traud Winkelmann, Mary Abukutsa-Onyango, Fekadu Fufa Dinssa, and Thomas Debener. "African nightshades: genetic, biochemical and metabolite diversity of an underutilised indigenous leafy vegetable and its potential for plant breeding." Journal of Horticultural Science and Biotechnology 93, no. 2 (August 3, 2017): 113–21. http://dx.doi.org/10.1080/14620316.2017.1358112.

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Kamau, Elijah Heka, Julius Maina Mathara, and Glaston Mwangi Kenji. "Characterization of the Chemical and Phytochemical Profiles during Fruit Development and Ripening in Selected Cultivars of African Nightshade (Solanum Nigrum Complex) Edible Berries." Journal of Agricultural Studies 8, no. 2 (June 17, 2020): 806. http://dx.doi.org/10.5296/jas.v8i2.16873.

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Solanum nigrum complex is a green, indigenous leafy vegetable that grows in many parts of the world and its utilization can deliver more nutrients and phytochemicals into the diet. Even though it can help in alleviating the burden of hidden hunger, only the leafy part is utilized whereas the plant has edible berries. This study sought to address the problem of underutilization by looking at the benefits that can be derived from the berries. Four varieties of the plant were harvested through four stages; green, colour break, ripe and at senescence. Chemical analyses of the berries were done to determine the content and changes in macro and micro-nutrients and the phytochemical content of the berries as they ripened. Analysis of Variance (ANOVA) was used to determine the significant difference between nutrient and phytochemical composition of the different S. nigrum varieties at different ripening stages. The results show that fibre, ash and protein increased at senescence while carbohydrates decreased. Magnesium was the most abundant mineral. As berries ripened, oxalates, total phenols, flavonoids and phytates decreased while Vitamin C, tannins and total carotenoids increased. Conclusively, the berries in this study have comparable nutritional value with other commonly consumed fruits and could, therefore, be incorporated into the family pot.

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Mayekiso, A., A. Taruvinga, and A. Mushunje. "Perceptions and determinants of smallholder farmers’ participation in the production of indigenous leafy vegetables: The case of Coffee Bay, Eastern Cape province of South Africa." African Journal of Science, Technology, Innovation and Development 9, no. 3 (May 4, 2017): 281–87. http://dx.doi.org/10.1080/20421338.2017.1322748.

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Mabuza, Ntombifuthi Msewu, Sydney Mavengahama, and Motlogeloa Mokolobate. "Agronomic, Genetic and Quantitative Trait Characterization of Nightshade Accessions." Plants 11, no. 11 (May 31, 2022): 1489. http://dx.doi.org/10.3390/plants11111489.

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Nightshades are among many underutilized and neglected African indigenous leafy vegetable (AILVs) species, and if adequately exploited, they could improve food, nutrition and income among the rural population. Morphological characterization of available accessions is key for the breeder to identify and select superior accessions as parents for utilization in breeding programs. Fifteen accessions of nightshade were evaluated for morpho-agronomic variation in an open field trial implemented in a randomized complete block design with three replicates across the two growing seasons. The accessions exhibited significant (p < 0.0001) differences in all quantitative traits. The data analysis showed that Scabrum (805.30 g/plant) followed by Ncampus (718.60 g/plant) produced the highest fresh leaf yield; for fruit fresh yield, the accession NigSN18 (1782.00 g/plant) recorded the highest, followed by ManTown (1507.90 g/plant). The accession N5547 had the tallest plants (66.83 cm), followed by accession Timbali (62.31 cm). The first four principal components (PCs) accounted for 86.82% of the total variation, which had an eigenvalue greater than 1. The cluster analysis grouped the accessions into 14 clusters based on their genetic similarity. Results of genetic studies revealed that phenotypic coefficient variation was higher than genotypic coefficient of variation for all parameters evaluated, indicating the environmental influence on the expression of these traits. Both GCV and PCV were higher for the largest leaf area, moderate to high for the remaining characters and low for leaf fresh yield per plant. High heritability coupled with genetic advance as a mean percentage (H2-70.59%, GAM-142.4%), indicating the presence of additive gene effects. Hence, selection can be employed for the improvement of this trait in nightshades. The study revealed sufficient genetic variability in the nightshade accessions, which can be exploited for crop improvement.

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Jansen van Rensburg, W. S., W. Van Averbeke, R. Slabbert, M. Faber, P. Van Jaarsveld, I. Van Heerden, F. Wenhold, and A. Oelofse. "African leafy vegetables in South Africa." Water SA 33, no. 3 (December 6, 2018): 317. http://dx.doi.org/10.4314/wsa.v33i3.180589.

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OKELLO, ODHIAMBO PETER, JOSEPH P. ONYANGO GWEYI, MILDRED PAULINE NAWIRI, and WINFRED MUSILA. "Effects of water stress on phenolic content and antioxidant activity of African nightshades." Biofarmasi Journal of Natural Product Biochemistry 15, no. 2 (August 1, 2017): 79–95. http://dx.doi.org/10.13057/biofar/f150204.

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Okello OP, Gweyi JPO, Nawiri Mp, Musila W. 2017. Effects of water stress on phenolic contents and antioxidant activity of African nightshades. Biofarmasi J Nat Prod Biochem 15: 79-95. This study aimed at mapping out the distribution of different African Nightshade species in Siaya and Kisii Counties of Kenya and to determine water stress effect on total antioxidant capacity and total phenolic content of two selected African nightshade namely, giant nightshade (Solanum scabrum) and black nightshade (Solanum villosum). Before selection of the two varieties, the study involved farmer field visits, mapping of nightshades present and administration of semi-structured questionnaires to farmers to determine the indigenous vegetables being grown, the nightshade species grown and factors affecting their production. The experiments were conducted both in the field and greenhouse conditions. Watering intervals were at 15 cbars, 50 cbars, and 85 cbars. Data on the number of secondary buds, leaf area, shoot height, shoot and root dry weights were gathered. The total antioxidant capacity and the total phenolic content were recorded using DPPH radical scavenging method and Folin-Ciolcalteu method, respectively. The data collected were subjected to ANOVA. In both counties where production was 100% under small scale, Solanum scabrum was the main variety grown is Siaya County (36%) while in Kisii the main variety was Solanum villosum (32%). There were significant differences (Pâ‰¤0.05) among treatments in leaf area, plant height, shoot biomass, number of secondary buds, leaf and root total phenolic content and leaf and root antioxidant activity. At all stress levels, Solanum scabrum exhibited the tallest plants with a maximum height of 45.17cm at 15cbars, while Solanum villosum had the shortest plants at all stress levels, with the shortest one being recorded at 16.65 cm at 85 cbars. S. scabrum also had the highest root dry weight (7.78g), shoot dry weight (50.78g) and highest leaf area of (304.45cm2). However, Solanum villosum had the highest number of secondary buds at all stress levels with the highest being 24 at 15 cbars. Concerning phytochemicals, Solanum villosum had a higher concentration of both the total phenolics and antioxidant activity in the shoots (46.41g GAE/Kg DM total phenolic content and 52.68% total antioxidant activity). Meanwhile, Solanum scabrum had a higher concentration in the roots (25.06gGAE/Kg DM total phenolic content and 27.18% total antioxidant activity). Water stress cause a decline in all growth parameters but increased phytochemical accumulation in nightshade accessions grown. It is therefore suggested that for better yields, irrigation should be performed at every 15 cbars, however for adequate phytochemical accumulation, the irrigation should be carried out at 50 cbars. Further research to explore and quantify other phytochemical components as affected by different watering regimes need to be undertaken.

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Ndunge Benard, Dorcas, J. P. O. Obiero, and D. O. Mbuge. "Contribution of Superabsorbent Polymers to Growth and Yield of African Leafy Vegetables." Advances in Agriculture 2022 (August 25, 2022): 1–8. http://dx.doi.org/10.1155/2022/8020938.

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Superabsorbent polymers (SAPs) have been used as water-saving materials for limited irrigation water resources in arid and semi-arid areas. The purpose of this study was to optimize SAP application dosage and irrigation intervals on the growth of African leafy vegetables (ALVs) under greenhouse conditions. A factorial experiment was conducted under greenhouse conditions to determine the optimal SAP application, dosage, and irrigation intervals for the growth and production of African leafy vegetables. Two species of African leafy vegetables were studied: cowpea (Vigna unguiculata) and African nightshade (Solanum scabrum). The experiment was performed in a randomized complete block design comprising 25 treatments: a factorial combination of five superabsorbent polymer application doses (0 g, 0.5 g, 1 g, 1.5 g, and 2 g) SAP/Kg of soil substrate and five irrigation intervals (3 days, 4 days, 5 days, 6 days, and 7 days) with three replications. Statistical analysis of the results showed that the use of SAP in irrigation can significantly promote the growth and yield of African leafy vegetables. SAP, irrigation, and their interactions significantly affected ( P < 0.005 ) the plant height, stem diameter, leaf area, number of mature leaves/plant, and dry weight of leafy vegetables. Treatment with SAP showed higher growth parameters and yield of vegetables compared to the treatments. Treatment with 1 g SAP/kg of soil substrate and 5-day irrigation interval recorded the highest plant growth and yield, with 24%, 11.7%, 11.1%, and 85.9% increase in cowpea plant height, leaf area, number of mature leaves, and dry weight/plant, respectively. The treatment with 1 g SAP/kg of soil substrate and 5-day irrigation interval was observed as the best for the optimal production of African leafy vegetables under greenhouse conditions. Hence, SAP could be a good strategy for food production within arid and semi-arid lands where water resources are scarce.

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Kinyi, Hellen W., Michael Tirwomwe, Herbert Izo Ninsiima, and Conrad O. Miruka. "Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda." International Journal of Food Science 2022 (January 19, 2022): 1–7. http://dx.doi.org/10.1155/2022/2088034.

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Indigenous green leafy vegetables are known to contain high levels of antioxidants and are recommended in the management of chronic diseases. However, their consumption has received lower patronage. This is partly attributed to farmers replacing the growing of indigenous green leafy vegetables with their exotic counterparts and scarce information on their nutritional benefits. This study explored the effect of cooking methods (boiling and steaming for 10 minutes) on the antioxidant activity of Amaranthus dubius, Solanum nigrum, and Curcubita maxima. Spectrometry was used to evaluate the reducing power and antihemolytic activity. Titration via the 2,6-indophenol method was used for measuring vitamin C and replacement titration for hydrogen peroxide scavenging activity. Cooking the vegetables by steaming or boiling caused up to 99% reduction in the vitamin C concentration of the cooked vegetables. The antioxidant activity of the cooked vegetables varied across the species assessed and cooking method used. Steaming retained and in some instances promoted the antioxidant activity of the vegetables. The study concludes that cooking by either steaming or boiling alters the antioxidant activity of indigenous vegetables.

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Thangiah, Anthoney Swamy, Aldrich Titus Anthoney, and Wilai Laolee. "SPECTROPHOTOMETRIC DETERMINATION OF IRON CONTENT IN SIX INDIGENOUS GREEN LEAFY VEGETABLES CONSUMED IN MUAK LEK, THAILAND." Rasayan Journal of Chemistry 15, no. 01 (2022): 197–203. http://dx.doi.org/10.31788/rjc.2022.1516446.

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This study was undertaken to determine the iron and moisture content of six popular green leafy vegetables (GLV) consumed in Muak Lek, Thailand. The six different green leafy vegetables were Holy basil (Bai Kaprow), Sweet basil (Bai horapa), Amaranthus spinosus (Pak khoum), Lettuce (Pak Salad), Chinese kale (Pak khana), Coccinia (Pak tumlun). The spectrophotometric method was used to determine the concentration of iron from uncooked (raw), cooked, and their pot liquor at 480 nm. Among these green leafy vegetables, the pot liquor of Coccinia (21.41 ppm) had the highest iron content, whereas the least concentration was found in cooked Lettuce (0.235 ppm). Besides, raw Lettuce showed the highest moisture content of 94.74%, and raw Amaranthus appeared to have the least moisture content, 66.18%. All the investigated GLV samples contain iron; however, there were variations among the uncooked, cooked, and pot liquor. Moreover, the GLV pot liquor had a higher concentration of iron than cooked and uncooked (raw) green leafy vegetables. Therefore, cooked GLV with its pot liquor consumption would be the best option to obtain large iron quantities.

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Punchay, Kittiyut, Angkhana Inta, Pimonrat Tiansawat, Henrik Balslev, and Prasit Wangpakapattanawong. "Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand." Foods 9, no. 12 (November 26, 2020): 1748. http://dx.doi.org/10.3390/foods9121748.

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Wild food plants are commonly used in the traditional diets of indigenous people in many parts of the world, including northern Thailand. The potential contribution of wild food plants to the nutrition of the Karen and Lawa communities remains poorly understood. Wild food plants, with a focus on leafy vegetables, were ranked by the Cultural Food Significance Index (CFSI) based on semi-structured interviews. Twelve wild plant species were highly mentioned and widely consumed. The importance of the wild vegetables was mainly related to taste, availability, and multifunctionality of the species. Their contents of proximate and minerals (P, K, Na, Ca, Mg, Fe, Mn, Zn, and Cu) were analyzed using standard methods. The proximate contents were comparable to most domesticated vegetables. The contents of Mg (104 mg/100 g FW), Fe (11 mg/100 g FW), and Zn (19 mg/100 g FW) in the wild leafy vegetables were high enough to cover the daily recommended dietary allowances of adults (19–50 years), whereas a few species showed Mn contents higher than the tolerable upper intake level (>11 mg/100 g edible part). The wild leafy vegetables, therefore, are good sources of minerals and we recommend their continued usage by indigenous people. Further research on these wild leafy vegetables’ contents of antioxidants, vitamins, heavy metals, anti-nutrient factors, and food safety is recommended.

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Van der Maesen, L. J. G. "OPPORTUNITIES FOR INDIGENOUS AFRICAN VEGETABLES." Acta Horticulturae, no. 752 (September 2007): 391–96. http://dx.doi.org/10.17660/actahortic.2007.752.69.

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Agbo, E., C. Kouame, A. Mahyao, J. C. N'zi, and L. Fondio. "NUTRITIONAL IMPORTANCE OF INDIGENOUS LEAFY VEGETABLES IN CÔTE D'IVOIRE." Acta Horticulturae, no. 806 (January 2009): 361–66. http://dx.doi.org/10.17660/actahortic.2009.806.45.

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Oboh, G., S. I. Oyeleye, and A. O. Ademiluyi. "The food and medicinal values of indigenous leafy vegetables." Acta Horticulturae, no. 1238 (April 2019): 137–56. http://dx.doi.org/10.17660/actahortic.2019.1238.15.

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