African Leafy Vegetables: A Review of Status, Production and Utilization in South Africa

Abstract

African leafy vegetables (ALVs) are mostly gathered from the wild, with few selected species being cultivated, usually as part of a mixed cropping system in home gardens or smallholder plots. They have important advantages over exotic vegetable species, because of their adaptability to marginal agricultural production areas and their ability to provide dietary diversity in poor rural communities. Despite their significance in food and nutrition security, there is limited availability or access to these crops leading to underutilisation. The objective of this review was to document the state of utilisation and production of ALVs in South Africa. A qualitative systematic approach review of online sources, peer reviewed papers published in journals, books and other publications was conducted. There is lack of suitable production systems, innovative processing, and value-adding techniques that promote utilisation of ALVs. Furthermore, there is a perception that ALVs are food for the poor among the youth and urban folks, while, among the affluent, they are highly regarded as being nutritious. To promote ALVs from household consumption and commercialisation, further research on agronomy, post-harvest handling, storage and processing is required in South Africa.

Evaluation of nutritional value of Asystasia mysorensis and Sesamum angustifolia and their potential contribution to human health

“…Moreover, vitamin C is a potent antioxidant which plays an important role as an electron donor for enzymes involved in collagen hydroxylation, tyrosine metabolism, and carnitine biosynthesis (Prockop & Kivirikko, ). The high vitamin C content of A. mysorensis and S. angustifolia makes the two vegetables compatible to use with starchy staples because they contain ascorbic acid, which enhances iron absorption (Maseko et al, ). Ascorbic acid promotes absorption of soluble nonheme iron through chelation or by maintaining the iron in the reduced form.…”

“…Many communities in developing countries, such as Kenya, consume wild edible plants that have a much higher nutrient content than globally known varieties or species but they are often underutilized (Durst & Bayasgalanbat, ). These indigenous green leafy vegetables are climate tolerant; hence, they are less damaging to the environment, address cultural needs, and assist in the preservation of the culture of local communities and they have been reported to be good sources of macro‐ and micronutrients (Maseko et al, ; Uusiku, Oelofse, Duodu, Bester, & Faber, ). However, there is still a high prevalence of malnutrition, especially micronutrient deficiencies among low‐ or marginal‐income bracket of the population (Maseko et al, ).…”

“…These indigenous green leafy vegetables are climate tolerant; hence, they are less damaging to the environment, address cultural needs, and assist in the preservation of the culture of local communities and they have been reported to be good sources of macro‐ and micronutrients (Maseko et al, ; Uusiku, Oelofse, Duodu, Bester, & Faber, ). However, there is still a high prevalence of malnutrition, especially micronutrient deficiencies among low‐ or marginal‐income bracket of the population (Maseko et al, ). The use of indigenous vegetables has been proposed as part of the solution to the problems of micronutrient malnutrition among these populations (Durst & Bayasgalanbat, ).…”

“…However, there is still a high prevalence of malnutrition, especially micronutrient deficiencies among low-or marginal-income bracket of the population (Maseko et al, 2017). The use of indigenous vegetables has been proposed as part of the solution to the problems of micronutrient malnutrition among these populations (Durst & Bayasgalanbat, 2014).…”

Issues and Prospects for the Sustainable Use and Conservation of Cultivated Vegetable Diversity for More Nutrition-Sensitive Agriculture

“…Several indigenous leafy vegetables of Africa present an optimal source of nutrients such as β-carotene, folate, iron, calcium, zinc, proteins and dietary fibre [46][47][48][49], while showing lower water use and higher water use efficiency compared to introduced vegetables such Swiss chard (Beta vulgaris subsp. Vulgaris L.) [50]. Chaya (Cnidosculus aconitifolius (Mill.)…”