Studies on the Nutritional, Mineral Composition, Mineral Ratio and Anti-nutritional Molar Ratio of Six Underutilized Wild Edible Vegetables in Ado-Ekiti, Ekiti State, Nigeria

Aim: Fruits and common vegetables are now becoming too expensive for the poor consumers in Nigeria. The search for cheap, readily available and (locally sourced for the people in need of) nutritious food prompted this research work. Study Design: Six underutilized wild vegetables (Solanum microcarpon, Strichium sparganophora, Crassocephalum crepidiodes, Solanum nigrum, Myrianthus arboreus and Sterculia tragacantha) from Ado- Ekiti, Ekiti State, Nigeria were evaluated for their nutritional, mineral and anti-nutritional potentials. Place and Duration of Study: The collection of the samples were done in the month of December, 2020 in Ado Ekiti, Ekiti State, Nigeria and air dried for three weeks. Methodology: Young shoots of five indigenous vegetables were collected, washed thoroughly, air dried, pulverized and analysed using standard methods of AOAC. Results: The proximate analyses of the vegetables indicated that the moisture content, ash, fat, crude fiber, crude protein and carbohydrates ranged as follows: 6.17-8.85%, 4.73-6.59 %, 2.00-3.13%, 3.89-7.27%, 7.77-12.23% and 63.84-70.61% respectively. The total energy ranged from 1,367.85 to 1,467.85KJ/100g with low Coefficient of Variation (CV%) of 2.22. Mineral contents are of the following order K>Mg>Ca> P>Na>Fe>Zn. The result of the mineral ratio showed that the calculated mineral ratio for Na/K, K/ Na, Ca/P, Ca/Mg, Ca/K, Zn/Cu and [K/(Ca+Mg)] were below the critical level. The calculated mineral safety indexes (MSI) were lower than the tabulated values. The anti-nutrient contents (Cyanide, Saponins, and Oxalate) were below the threshold levels, Conclusion: Low MSI means that the vegetables could not pose health risk when consumed. The low anti-nutrient contents of the samples is an indication that the consumer would not suffer from mineral overload. The nutrition and mineral potentials of these vegetables could suggest their uses as nutritional supplements and are highly promising for food security and sustainability for the populace.

Antioxidant and Anti-Obesity Potentials of Korean-Native Wild Vegetables (Allium species)

Four Korea-native wild vegetables belonging to the Allium genus (Allium tuberosum Rottl., Allium senescens L., Allium thunbergii G. Don., and Allium sacculiferum Maxim.) were investigated for their antioxidant and anti-obesity potential, in order to promote the utilization of wild edible plants for the development of potential new crops. In this study, we compared the antioxidant activity of the plant extracts by ABTS+ and DPPH scavenging method. We then compared the anti-adipogenic effects of the extracts in adipocytes. We quantified the phenolics in the extracts using high-performance liquid chromatography (HPLC) to identify the bioactive compounds. A. tuberosum and A. sacculiferum had a higher total phenolic content (19.0 ± 0.3 and 19.6 ± 0.7 mg GA/g extract, respectively) than A. senescens and A. thunbergii (16.0 ± 0.2 and 14.5 ± 0.7 mg GA/g extract). Caffeic acid, an antioxidant and anti-adipogenic compound, was detected in A. tuberosum and A. sacculiferum, but not in A. senescens and A. thunbergii. A. tuberosum, and A. sacculiferum showed superior antioxidative and anti-adipogenic activities compared to A. senescens and A. thunbergii. Therefore, A. tuberosum and A. sacculiferum, both of which contain antioxidant and anti-adipogenic phenolics, such as caffeic acid, present a therapeutic potential against obesity. Various phenolic compounds, which have been found to differ among Allium spp., may partially account for differences among the Allium spp. with respect to their antioxidant and anti-obesity effects.

Overcoming Tribal Boundaries: The Biocultural Heritage of Foraging and Cooking Wild Vegetables among Four Pathan Groups in the Gadoon Valley, NW Pakistan

The foraging and consumption of wild food plants is a long-standing tradition in many parts of the world and their importance in promoting food security has become more widely debated in recent years. The current study aimed to document, analyze, and interpret the traditional knowledge of non-cultivated vegetables among four Pathan tribes (Alisher Khel, Hadarzai, Haji Khel, and Umarzai) living in the Gadoon Valley, Swabi District, Khyber Pakhtunkhwa, NW Pakistan, and to evaluate how these practices vary among the considered tribal communities. A total of 104 informants were interviewed via a semi-structured, open-ended questionnaire and group discussions. The field survey was conducted from October 2018 to November 2020. Information about local names, growth habit, used plant parts, food/cooking details, medicinal perceptions, availability season, and market prices were collected. The field survey recorded 51 non-cultivated vegetables belonging to 24 botanical families, for which the frequently used plant parts included young leaves, stems, and flowers. The greatest number of use reports was recorded for Colocasia and the highest cultural index value was recorded for Rumex dentatus; the dominant botanical families were Asteraceae and Fabaceae (six species each). Seven species were found to be sold at local and regional markets. Cross-cultural analysis among the four considered tribes showed that the largest number of species was reported by members of the Hadarzai and Umarzai tribes, although most of the quoted wild vegetables were homogenously gathered among all considered communities, with some more idiosyncratic plant uses among the Umarzai group, who have likely been less affected by the erosion of traditional knowledge or possibly have had less access to traded cultivated vegetables. The novelty of the data was assessed by comparing it with the previously published wild food ethnobotanical literature of Pakistan, which showed fifteen new wild vegetables not yet reported in the NW of the country. The recorded food biocultural heritage should be seriously considered in future local development projects aimed at fostering environmental sustainability and food security.

Physicochemical, nutritional and functional properties, rate of polyphenols and flavonoids of the Stenochlaena tenuifolia (BLECHNACEAE) leaves

The general objective of this study is to contribute to the promotion of edible wild vegetables available in Madagascar. Its specific objective is to determine the physicochemical, nutritional and functional properties and the polyphenols and flavonoids contents of the Stenochlaena tenuifolia (BLECHNACEAE) leaves. Physical, physicochemical and biochemical methods have been used to characterize the powder from the leaves of this plant. The results obtained showed that the powder of the Stenochlaena tenuifolia leaves has a pH equal to 5.25±0.04 and an acidity equal to 2.57±0.23%. Its water and dry matter contents are respectively equal to 3.35±0.03% and 95.65±0.01%. Its macronutrient content, such as proteins, crude fat and carbohydrates, expressed in grams per 100 grams of dry matter, are respectively 32.30±0.17; 4.27±0.06 and 49.71±0.01. The metabolizable energy provided by this powder (in kcal per 100g) is 292.02±0.01. Its crude ash content is 10.35±0.04%. Its mineral elements content, such as calcium, magnesium, potassium, iron, phosphorus, zinc and copper (in mg per 100 g) of this powder are respectively 81.78±0.29; 287.15±6.60; 3140.59±24.64; 15.64±0.16; 540.90±7.71; 4.91±0.13 and 2.85±0.03. The potential renal acid load of this plant is –52.88. The functional properties, such as water and oil retention capacities, the hydrophilic-lipophilic ratio and the solubility index of the powder produced are respectively 486.29±8.44%; 170.00±8.16%; 2.86 and 20.36±0.20%. Its total polyphenols and total flavonoids contents are respectively 457.01±0.15mg pyrogallol equivalent per gram of dry matter and 15.12±0.23mg quercetin equivalent per gram of dry matter. Therefore, this plant has important nutritional, functional and phytochemical properties. Thus, this wild leaf vegetable can be used to fight against malnutrition and especially protein-energy malnutrition which affects almost the entire population in Madagascar.

The Importance of Keeping Alive Sustainable Foraging Practices: Wild Vegetables and Herbs Gathered by Afghan Refugees Living in Mansehra District, Pakistan

The issue of foraging for wild food plants among migrants and relocated communities is an important one in environmental studies, especially in order to understand how human societies rearrange their practices linked to nature and how they adapt to new socioecological systems. This paper addresses the complexity of Traditional/Local Environmental Knowledge (LEK) changes associated to wild vegetables and herbs across four different groups of Afghan refugees living in Mansehra District, NW Pakistan, since 1985. Via interviews with eighty study participants, forty-eight wild vegetables and herbs were recorded, representing both the past and present wild plant gastronomic heritage. The majority of the quoted wild plant ingredients were only remembered and no longer actively used, thus suggesting an important erosion of LEK. Moreover, the number of wild vegetables and herbs currently used by Afghan Pashtuns engaged in farming activities is much higher than those reported by the other groups. The findings indicate that practiced LEK, i.e., knowledge that is continuously kept alive via constant contact with the natural environment, is essential for the resilience of the biocultural heritage, which is, however, also influenced by the rearrangement of social life adopted by refugees after relocation.

Contribution of Wild Vegetables to meet Nutritional Demand of tribal population of Surgana, District Nashik, Maharashtra, India

In period of crisis, wild vegetables are used for their nutritional values as well as for getting additional food supplements. During present investigation total 44 wild vegetables and fruits were recorded from Surgana Region of Nashik District. Detailed information regarding local name, botanical name, family, habit, utilization of plant part and seasonal availability have been recorded. Most of these wild vegetables have become rare due to erratic rainfall and increasing urbanization in Surgana region. These less known and sometimes rare edible plant species can be promising source of income and nutrition for poor families. So steps are needed to be undertaken for extensive exploration and awareness about wild vegetables. Availability of wild vegetables through online shopping mode is helpful in creating awareness among common civic as well as it encourages cultivation and collection of these wild vegetables.

Nutritional and Phytochemical Composition of Mediterranean Wild Vegetables after Culinary Treatment

Studies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).

Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand

Wild food plants are commonly used in the traditional diets of indigenous people in many parts of the world, including northern Thailand. The potential contribution of wild food plants to the nutrition of the Karen and Lawa communities remains poorly understood. Wild food plants, with a focus on leafy vegetables, were ranked by the Cultural Food Significance Index (CFSI) based on semi-structured interviews. Twelve wild plant species were highly mentioned and widely consumed. The importance of the wild vegetables was mainly related to taste, availability, and multifunctionality of the species. Their contents of proximate and minerals (P, K, Na, Ca, Mg, Fe, Mn, Zn, and Cu) were analyzed using standard methods. The proximate contents were comparable to most domesticated vegetables. The contents of Mg (104 mg/100 g FW), Fe (11 mg/100 g FW), and Zn (19 mg/100 g FW) in the wild leafy vegetables were high enough to cover the daily recommended dietary allowances of adults (19–50 years), whereas a few species showed Mn contents higher than the tolerable upper intake level (>11 mg/100 g edible part). The wild leafy vegetables, therefore, are good sources of minerals and we recommend their continued usage by indigenous people. Further research on these wild leafy vegetables’ contents of antioxidants, vitamins, heavy metals, anti-nutrient factors, and food safety is recommended.

The secret of health in daily cuisine: typical healthy vegetables in local markets in central Myanmar

Background Central Myanmar is located in the Indo-Burma biodiversity hotspot, and the Bamar people are the main ethnic group, which settled there over 1000 years ago. Despite being the core region of the country, central Myanmar has been ignored in previous ethnobotanical studies. Local healthy foods and knowledge are regarded as treasures for resource development and pharmaceutical drug discovery, and market surveys are a good strategy in ethnobotanical research. Thus, we collected and documented typical vegetables and local knowledge in local markets and then analysed the diversity and local knowledge of these vegetables. Materials and methods Observations and interviews were used in the field study, and 10 markets and fairs were selected in central Myanmar. A total of 277 vegetable stalls or shops were visited. We compared the local knowledge we collected with selected important and typical herbal books on traditional Myanmar medicine. Quantitative analysis, including frequency of citation (FC), relative frequency of citation (RFC) and use value (UV), was used to assess the diversity and local knowledge of these vegetables. Results A total of 132 plant taxa from 47 botanical families and 116 genera were collected. Most (106 taxa, 80.3%) of these vegetables were cited by the informants as functional foods that had health benefits, while others were regarded as merely “good for health”. The main health function of the vegetables was treating digestive problems. Sixty-four species were recorded in selected herbal books on traditional Myanmar medicine, and forty-seven taxa were not recorded in these books but were nonetheless used as healthy vegetables by local people. Twenty-eight species of vegetables were collected from wild places. Conclusion The diversity and local knowledge of healthy vegetables in central Myanmar were rich. Nevertheless, the diversity of wild vegetables was seemingly relatively low. The possible reason was that we counted only the vegetables that were from entirely wild sources as “wild vegetables”. The most frequently cited vegetables were commonly cultivated species, which reflects the fact that plants cultivated on a large scale comprise the major source of vegetables. Some lesser known vegetables could reflect the unique food culture of local people, but most of these were cited only a few times by the interviewees, which caused low UV and RFC rankings for them in the league table. In addition, future research should pay more attention to the food safety of these vegetables.