Abstract

Background: Leafy vegetables (Abelmoschus esculentus, Vigna unguiculata, Corchorus olitorius, Ipomea batatas, Solanum melongena.) are sold on markets to people who consume them in different forms. Studies have shown their nutritional value but there is little information on the amino acids and fatty acids of these leafy vegetables. The objective of this study was to evaluate the composition in the micronutrients of these leafy vegetables. Method: These leafy vegetables were washed and dried to determine protein and lipid levels. An evaluation of the amino acid levels and the fatty acid profile was performed on these samples. Results: Statistical analysis showed that leaves of Vigna unguiculata (18.31 ± 0.29 g / 100 g) and Corchorus olitorius (19.15 ± 0.32 g / 100 g) contained more protein (p> 0). , 05). The amino acid percentages of Solanum melongena leaves were significantly (p> 0.05) higher than other leafy vegetables. Overall, the essential fatty acid profiles of the five leafy vegetables studied were characterized by high levels of oleic acid (17.06-22.70%), linoleic acid (15.19-43, 90%) and α- linolenic acid (0.70 - 39.20%). Conclusion: All these results show that leafy vegetables are excellent sources of micronutrients for both humans and animals.

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