Assessment of the Nutritional Value of Spontaneous Leafy Vegetables of Interest from the Marahoué (Côte D'ivoire) Region and Their Traditional Home Made Sauces

Local plant resources with high nutritional potential including wild leafy vegetables are an essential link in strategies to promote food security for low-income populations. However, little attention is paid them, even localities where their consumption limited the lean season. Thus, evaluation of contribution five major spontaneous (Acalypha ciliata – AC, Celosia trygina CT, Cleome gynandra CG, Solanum nigrum SN, and Sesammum radiatum SR) from Marahoué region (Côte d'Ivoire) sauces was carried out. Biochemical properties were investigated. The very rich water contained carotenoids (251 CG 48.71 SR), total polyphenols (5138.31 CT 1483.51 flavonoids (44.21 7.86 AC), tannins (874.85 356.00 mg/100g DM, respectively concentrations. Protein, ash, lipid fiber contents similar those cultivated vegetables. Only, traditional method allowed a retention rate 9.10 30.11% micronutrients antioxidant potential. residual sufficient cover needs children women. Spontaneous therefore good sources molecules value be valued context prevalence diseases related oxidative stress.