Author(s)

Afui Mathias Mih^*, Abwe Mercy Ngone, Lawrence Monah Ndam

Department of Botany and Plant Physiology, University of Buea, Buea, Cameroon.

Wild vegetables contribute immensely to the culinary basket and livelihoods of rural communities in sub-Saharan Africa, especially among the people of Lebialem highlands of south western Cameroon where at least 26 such species are consumed as vegetables. To promote the consumption of these vegetables, the nutritional quality of five preferred species in this area, Amaranthus dubius Mart. Ex Thell., Gnetum africanum Welw., Lomariopsis guineensis (Unerw.) Alston, Pennisetum purpureum Schumach and Vernonia amygdalina Del., was assessed using standard methods. L. guineensis had the highest carbohydrate, protein, calorific value and ash content, and the lowest fat content of 4.05%, very rich in K, Ca and Mg and the amino acids leucine, arginine, lysine, phenylalanine and histidine. The amino acid content was generally higher than 25 mg/100g. Steroids, flavanoids and tannins occurred in moderate to high levels in all five species. Alkaloids and saponins occurred at very low levels, while triterpenes only occurred at very low levels in P. purpureum. The quality of Lomariopsis guineensis, a fern recently reported for the first time as edible is very promising. Pennisetum purpureum, popular as a forage plant, has now been shown to be valuable in the human diet. The study has established the safe and rich nutritional value of these vegetables and that their consumption could combat malnutrition and prevent some of the common nutritionally-related ailments.

Nutritional Value, Wild Vegetables, Lomariopsis guineensis, Lebialem Highlands

Mih, A.M., Ngone, A.M. and Ndam, L.M. (2017) Assessment of Nutritional Composition of Wild Vegetables Consumed by the People of Lebialem Highlands, South Western Cameroon. Food and Nutrition Sciences, 8, 647-657. doi: 10.4236/fns.2017.86046.