Nutritional Potential of Two Leafy Vegetables &amp;lt;i&amp;gt;Leptadenia hastata&amp;lt;/i&amp;gt; Decne and &amp;lt;i&amp;gt;Senna obtusifolia&amp;lt;/i&amp;gt; Link Consumed in Senegal

Ayessou, Nicolas Cyrille; Cissé, Mady; Gueye, Mamadou; Ndiaye, Cheikh; Diop, Codou Mar

doi:10.4236/fns.2018.92006

Cited by 2 publications

(2 citation statements)

References 18 publications

(13 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, they are a source of cassia gum, a food additive commonly used as a thickener [24]. The young tender leaves of C. obtusifolia used as vegetable in Cameroun, Niger, Nigeria, Ghana, Ethiopia, Senegal, Benin and Burkina Faso [26,2,29,30,5]. The picking season of the leaves of C. obtusifolia is from July to October [5].…”

Section: Obtusifolia As Foodmentioning

confidence: 99%

Production, Nutritional Value and Toxicity of Kawal, a Fermented Product from the Leaves of Cassia obtusifolia (L.): A Review

Fangbo,

Wilfred,

Joseph

et al. 2024

EJNFS

View full text Add to dashboard Cite

Cassia obtusifolia is a plant of the Fabaceae family. Its leaves are eaten as a vegetable in several African countries. In some African countries like Chad and Sudan, the leaves are processed by fermentation in a solid state, called in arabic kawal, which is eaten with cereal couscous. The present study is a literature review on the production of kawal and similar products. The production of kawal remains made by craftsmen. After crushing, the leaves are incubated in a buried jar for a period that varies from 14 to 30 days, sun-dried for 3 to 5 days and are ready for consumption. Kawal has several nutritional benefits. Fermentation of C. obtusifolia leaves increases protein, calcium, magnesium and iron content by 38, 98, 75 and 47% respectively, and reduces the levels of secondary metabolites like polyphenols, tannins and phytic acid by 20, 6 and 47% respectively. Fermentation of C. obtusifolia leaves reduces the levels of secondary metabolites like polyphenols, tannins and phytic acid by 20, 6 and 47% respectively. However, some studies on the effect of kawal on albino rats and chicken’s growth have revealed signs of toxicity manifested through high level of serum transaminases and histopathology of the liver and kidneys. These data show that the fermentation of C. obtusifolia leaves improve nutritional value of this vegetable but does not considerably reduce secondary metabolites which could be considered as antinutrients and might be responsible of the toxicity in albino rats and chickens.

show abstract

Section: Obtusifolia As Foodmentioning

confidence: 99%

Production, Nutritional Value and Toxicity of Kawal, a Fermented Product from the Leaves of Cassia obtusifolia (L.): A Review

Fangbo,

Wilfred,

Joseph

et al. 2024

EJNFS

View full text Add to dashboard Cite

show abstract

“…In Burkina Faso, Capparis corymbosa (Capparidaceae) is a plant with great nutritional importance. The species is used as a dietary supplement, gathering or as a food supplement (Ayessou et al, 2018). In addition, many health benefits such as child care (colic and general tiredness) related to the consumption of C. corymbosa leaves and fruits have been reported (Busson, 1965;Zerbo et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the nutritional and antioxidant potentialities of Capparis corymbosa

Roamba¹,

Dibala²,

Bengaly³

et al. 2020

Afr. J. Food Sci.

View full text Add to dashboard Cite

The study was undertaken with the objective of contributing to the search for new sources of dietary antioxidants. It aimed to assess the dietary potential, bioactive compound levels and antioxidant activities of the leaves and fruits of Capparis corymbosa, a plant food from Burkina Faso. Standard methods were used to assess the nutritional potential of leaves and fruits as well as the levels of bioactive compounds and antioxidant activities of leaf and fruit fractions. Levels of total sugar were 765.40 ± 134.67 mg/100 g for leaves and 2208.65 ± 194.55 mg/100 g for fruits. Protein levels were 22.722 ± 0.95 mg/100 g for leaves and 13.442 ± 0.91 mg/100 g for fruits. Both organs also had interesting contents of minerals and essential amino acids. Total phenolic levels ranged from 18.36 ± 0.90 g GAE/100 g to 16.46 ± 1.15 g GAE/100 g for leaves and from 4.58 ± 0.15 g GAE/100 g to 1.03 ± 0.31 g GAE/100 g for fruits while those of flavonoids ranged from 2.83 ± 0.23 g EQ/100 g to 2.08 ± 0.25 g EQ/100 g and from 1.78 ± 0.25 g EQ/100 g to 0.93 ± 0.41 mg EQ/100 mg, respectively for leaves and fruits. The butanol extraction fractions had the highest levels of polyphenols of both organs. Monitoring antioxidant activities using DPPH, FRAP and ABTS models showed that leaves and fruits displayed high antioxidant activities but leaves had higher antioxidant activities than the fruits. Antioxidant activity was correlated with total phenolic levels. These results reveal that C. corymbosa is an important source of phytonutrients, bioactive compounds and has good antioxidant activity and is therefore an alternative for the fight against diseases linked to oxidative stress and as a food supplement.

show abstract

Nutritional Potential of Two Leafy Vegetables <i>Leptadenia hastata</i> Decne and <i>Senna obtusifolia</i> Link Consumed in Senegal

Cited by 2 publications

References 18 publications

Production, Nutritional Value and Toxicity of Kawal, a Fermented Product from the Leaves of Cassia obtusifolia (L.): A Review

Production, Nutritional Value and Toxicity of Kawal, a Fermented Product from the Leaves of Cassia obtusifolia (L.): A Review

Evaluation of the nutritional and antioxidant potentialities of Capparis corymbosa

Contact Info

Product

Resources

About