Assessment of the Nutritional Value of Spontaneous Leafy Vegetables of Interest from the Marahoué (Côte D'ivoire) Region and Their Traditional Home Made Sauces

Local plant resources with high nutritional potential including wild leafy vegetables are an essential link in strategies to promote food security for low-income populations. However, little attention is paid to them, even in localities where their consumption is limited to the lean season. Thus, the evaluation of the nutritional contribution of five major spontaneous leafy vegetables (Acalypha ciliata – AC, Celosia trygina – CT, Cleome gynandra – CG, Solanum nigrum – SN, and Sesammum radiatum – SR) from the Marahoué region (Côte d'Ivoire) and their sauces was carried out. Biochemical properties were investigated. The five spontaneous leafy vegetables very rich in water contained carotenoids (251 for CG and 48.71 for SR), total polyphenols (5138.31 for CT and 1483.51 for SR), flavonoids (44.21 for CT and 7.86 for AC), and tannins (874.85 for CT and 356.00 for AC), in mg/100g DM, respectively in high concentrations. Protein, ash, lipid and fiber contents were similar to those of cultivated leafy vegetables. Only, the traditional method allowed a retention rate of 9.10 to 30.11% of micronutrients with antioxidant potential. The residual contents are sufficient to cover the needs of children and women. Spontaneous leafy vegetables are therefore good sources of molecules with antioxidant value to be valued in the context of the prevalence of diseases related to oxidative stress