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Nutritional and Functional Properties of Wild Leafy Vegetables for Improving Food Security in Southern Angola
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Orientador(es)
Resumo(s)
In Southern Angola, numerous non-woody forest products are sold at local markets,
namely in Lubango (Huíla Province). Such is the case of herbaceous wild plants, locally
known as lombi, which are sold fresh throughout the year and cooked as a vegetable.
Although these wild leafy vegetables are commercialized and widely used in local food,
there is still a lack of scientific knowledge about their properties. Thus, this study aimed
to identify and characterize the species sold, and to determine their nutritional and
functional properties. Our results revealed that three species—Amaranthus hybridus,
Bidens pilosa, and Galinsoga parviflora—are usually sold at Lubango markets and
consumed by local populations. These are annual exotic plants, native to Southern
America, and usually occur spontaneously in croplands or disturbed areas, but can
also be cultivated, particularly A. hybridus. Physico-chemical analyses of lombi species
and mixtures sold at the markets included measurements of moisture, protein, lipid,
and mineral content, as well as total phenolic content, antioxidant activity, and levels of
heavymetal contaminants. The results revealed that lombi contain a significant amount of
protein (20–28 g/100 g, dry basis), high values of macronutrients and micronutrients, as
well as of phenolic compounds (10–40mg GAE/g) and a good antioxidant capacity. Given
the availability of lombi throughout the year, our study demonstrated the importance of
wild edible plants in Angola, both as a valuable natural resources and as a complementary
food sources, as well as additional sources of income for many families
Descrição
Original Research
Palavras-chave
ethnobotany nutritional composition Southern Africa traditional leafy vegetables wild edible plants bioactive properties
Contexto Educativo
Citação
Kissanga R, Sales J, Moldão M, Alves V, Mendes H, Romeiras MM, Lages F and Catarino L (2021) Nutritional and Functional Properties of Wild Leafy Vegetables for Improving Food Security in Southern Angola. Front. Sustain. Food Syst. 5:791705
Editora
Frontiers