Nutritional Characterization of Hibiscus asper and Adenia cissampeloïdes Leaves Used in "Tchonron" Sauce, Côte d’Ivoire

Abstract

Spontaneous leafy vegetables play an important role in the diet of the world's populations, particularly in Africa. They contribute to poverty reduction due to their relatively low cost and their ability to generate income in a relatively short period compared to cereals. In addition, they represent important nutritional sources for the African population, particularly for the Ivorian population. However, these spontaneous leafy vegetables are less frequently consumed than cultivated ones in the diet of the Ivorian populations. This study focused on Hibiscus asper and Adenia cissampeloïdes leaves, which are used for the preparation of the sauce "Tchonron", a traditional dish prized by the Senoufo people. The objective of this study is to evaluate the nutritional potential of these two spontaneous leafy vegetables. To achieve this, the leaves of H. asper and A. cissampeloïdes were dried and crushed; the powder was used for biochemical analysis. The results showed significant differences (p < 0.05). However, the H. asper leaves (pH 2.5 ± 0.26) were more acidic and energetic (340.2 ± 3.07 mg/100g) than those of A. cissampeloïdes, which had a higher ash content (14.42 ± 1.46 mg/100g). The leaves of A. cissampeloïdes have a high content of potassium (202.46 ± 3.52 mg/100g), sodium (140.47 ± 5.06 mg/100g) and phosphorus (61 ± 1.71 mg/100g). On the other hand, the leaves of H. asper had an appreciable content of calcium (376.91± 9.13 mg/100g) and iron (44.39 ± 0.68 mg/100g). Furthermore, the H. asper leaves have a high content of phytic acid (62.25 ± 5.28 mg/100g) while those of A. cissampeloïdes have the highest rate of oxalates (170.67 ± 6.66 mg/100g). The nutritional qualities of these two leafy vegetables are practically similar, and their consumption could improve the nutritional status of the Ivorian population.