Nutritional Value of Two Underutilized Wild Plant Leaves Consumed as Food in Northern Angola: Mondia whitei and Pyrenacantha klaineana
M. Mawunu
Department of Agronomy, Polytechnical Higher School of Uíge, Kimpa Vita University, P.O. Box 77, Republic of Angola, Botanic Garden of Kimpa Vita University, P.O. Box 77, Republic of Angola and Department of Biology, Faculty of Science, University of Kinshasa, P.O. Box 190, Kinshasa XI, Democratic Republic of Congo.
M. Pedro
Department of Agronomy, Polytechnical Higher School of Uíge, Kimpa Vita University, P.O. Box 77, Republic of Angola.
T. Lautenschläger
Department of Biology, Institute of Botany, Faculty of Science, Technische Universität Dresden, 01062 Dresden, Germany.
F. M. Biduayi
Department of Biology, Faculty of Sciences, National Pedagogical University, P.O. Box 8815, Democratic Republic of Congo.
P. M. Kapepula
Department Pharmacognosy and Medicinal Chemistry, Faculty of Pharmaceutical Sciences, University of Kinshasa, P.O. Box 212 Kinshasa XI, Democratic Republic of Congo.
K. N. Ngbolua
Department of Biology, Faculty of Science, University of Kinshasa, P.O. Box 190, Kinshasa XI, Democratic Republic of Congo.
F. L. Luyeye
Department of Biology, Faculty of Science, University of Kinshasa, P.O. Box 190, Kinshasa XI, Democratic Republic of Congo.
N. Luyindula
General Atomic Energy Commisariat/Regional Center for Nuclear Studies of Kinshasa (CGEA/CREN-K), Division of Life Sciences, Department of Biotechnology and Molecular Genetics, P.O. Box 868, Kinshasa XI, Kinshasa, Democratic Republic of Congo.
*Author to whom correspondence should be addressed.
Abstract
Background/Aims: Traditional edible plants are good sources of minerals, fibers, proteins and others useful phytochemicals for human nutrition and health. Mondia whitei and Pyrenacantha klaineana leaves are underutilized, wild edible plants considered as food and spice in habitants in some part of Northern Angola. The aim of this study was to investigate the nutritional value and mineral contents of M. whitei and P. klaineana leaves.
Materials and Methods: The leaves were harvested from a forest. The samples were analyzed for proximate and mineral contents using the standard methods. The results were analyzed statistically using mean and standard deviation.
Results: The proximate composition of M. whitei raw and cooked leaves showed that the samples had ranged of ash, 9.53 - 12.93%, fiber 13.16 - 15.11%, protein 16.48 - 19.24%, fat 2.95 - 4.94%, carbohydrates 51.59 - 54.48% and energy (kcal) 310.39 - 326.10 in 100 g respectively. The proximate composition of P. klaineana raw and cooked leaves showed that the samples had range of ash, 4.13 - 6.74%, fiber 40.45 - 43.56%, protein 14.93 - 18.80%, fat 1.13 - 3.78%, carbohydrates 29.74 - 36.58% and energy (kcal) 217.77 - 227.88 in 100 g respectively. The mineral contents of the P. klaineana raw leaves, K 2459.20 mg, Ca 2126.33 mg, P 239.90 mg, Se 77.86 mg are richer than M. whitei raw leaves, K 1149.83 mg, Ca 844.87 mg, P 175.89 mg, etc. Conversely, the leaves of M. whitei are richer in Se 87.80 mg and Cu 3.14 mg/ 100 g than the P. klaineana (Se 77.86 and Cu 2.84 mg/100 g).
Conclusion: The wild edible leaves are rich in nutritional value and mineral composition such as fiber, protein, Ca, Fe, K, Mn, Mg, P, Se etc. The consumption of M. whitei and P. klaineana leaves should be vulgarized to nutrition, diversity diet and food security.
Keywords: Mondia whitei, Pyrenacantha klaineana, Northern Angola, nutritional value, wild plants