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Evaluation of Nutritive Value of Two Traditional African Vegetables (Corchorus olitorus and Hibiscus sabdariffa) Commonly Consumed in Côte d’Ivoire

Dogni Kouassi Dappah, Denis Yao N’Dri, Nestor Kouakou Kouassi, Georges N’Guessan Amani

International Journal of Biochemistry Research & Review · pp. 1–8 · Published 19 Oct 2018

10.9734/IJBCRR/2018/43796

Abstract

Aims: Leafy vegetables play an important role as essential components of diet for rural populations in tropical Africa. The aim of this study was to evaluate the nutritive value of two leafy         vegetable species (Corchorus olitorus and Hibiscus sabdariffa) consumed widely as sauces in Côte d’Ivoire. Methodology: The proximate composition, minerals, nutritive and anti-nutritional components of fresh leafy vegetables were determined according to standard methods for nutritional guidelines. Results: The results obtained were as follows: moisture (85.75 - 86.29% Fresh basis), proteins (13.13 - 21.00% Dry basis), ash (7.00 - 9.14% Dry basis), carbohydrates (26.03 - 42.97% Dry basis) and lipids (4.35 - 4.74% Dry basis). The mineral contents were Phosphorus (0.44 – 0.62 g/100 g), Calcium (0.71 – 1.41g/100 g), Magnesium (1.31 – 2.00 g/100 g), and high amount of Iron (4.96 – 5.41 g/100 g). The result of computed antinutrient to mineral molar ratios suggest that Iron and Calcium bioavailability may not be impaired when the two leafy vegetables were consumed. These leafy vegetables were good sources of polyphenols (80.00 - 103.00 mg/100 g). Conclusion: The leaves of Corchorus olitorus and Hibiscus sabdariffa contain appreciable amount of nutrients and minerals which could participate in the maintenance of a good nutritional status of the people in Côte d’Ivoire.

African leafy vegetable physicochemical composition nutritional status Côte d’Ivoire

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