Research Article

Diversity of the Neglected and Underutilized Crop Species of Importance in Benin

Table 5

Known nutritional values of some priority NUS in Benin.

SpeciesNutritional values

Cajanus cajanThe levels of crude protein, crude fiber, K, Ca, P, and Mg reported on pigeon peas by Amarteifio et al. [30] were dry matter 86.6–88.0%, crude protein 19.0–21.7%, crude fat 1.2-1.3%, crude fiber 9.8–13.0%, and ash 3.9–4.3%. Minerals ranges (mg/100 g dry matter) were K 1845–1941, P 163–293, Ca 120–167, Mg 113–127, Na 11.3–12.0, Zn 7.2–8.2, Fe 2.5–4.7, and Cu 1.6–1.8. These data indicate that pigeon peas would positively contribute protein and could be valuable in the diet of the people in Benin.
Ceratotheca sesamoidesAccording to Fasakin [31] the leaves of Ceratotheca sesamoides used as vegetable contain low calories (soluble carbohydrates and fat) as well as high levels of protein (29.35–29.85%) and two of the elemental nutrients needed in large amounts by the human body, that is, calcium (2.60–2.62%) and phosphorus (0.25–0.27%). This vegetable is, therefore, a potent supplement to the starchy staple foods with which it is traditionally consumed and its consumption should be promoted, especially in families that can ill afford the prohibitive cost of animal protein.
Citrullus lanatus The seeds consumed as vegetable is an excellent source of energy, protein, mineral salt, and vitamins. According to Das et al. [32], the composition of dried seed without shell per 100 g is water 5.1 g, energy 2340 kJ (557 kcal), protein 28.3 g, fat 47.4 g, carbohydrate 15.3 g, Ca 54 mg, P 755 mg, Fe 7.3 mg, thiamin 0.19 mg, riboflavin 0.15 mg, niacin 3.55 mg, and folate 58 μg. The seed oil consists of glycosides of linoleic, oleic, palmitic, and stearic acids. It is a rich natural source of lycopene, a carotenoid of great interest because of its antioxidant capacity and potential health benefits [32].
Cleome gynandra100 g edible portion of fresh leaves contain water 9.7 g, energy 34 kcal, protein 4.8 g, fat 0.4 g, carbohydrate 66.6 g, fibre 1.2 g, Ca 288 mg, P 111 mg, Fe 6.0 mg, and ascorbic acid 13 mg. It is a highly recommended meal for pregnant and lactating women [33].
Corchorus olitoriusCorchorus Olitorius leaves are rich sources of potassium, iron, copper, manganese and zinc as well as high energy values essential in human and animal nutrition. Idirs et al. [34] reported for 100 g of leaves: 18.38 g ash, 12.54 g crude protein, 11.99 g crude lipid, 19.56 g available carbohydrate, high energy value of 2 0 0 . 7 8 ± 3 . 5 4  kcal, potassium ( 2 8 1 4 . 1 5 ± 8 . 0 8  mg) and magnesium ( 7 6 . 6 9 ± 0 . 1 3  mg), Na (54.56 mg), Ca (30.55 mg), P (6.68 mg), Cu (2.52 mg), Fe (19.53 mg), Mn (5.95 mg), and Zn (4.71 mg).
Pennisetum glaucumThe grain of pearl millet contains per 100 g edible portion: water 12.0 g, energy 1428 kJ (341 kcal), protein 10.4 g, fat 4.0 g, carbohydrate 71.6 g, fibre 1.9 g, Ca 22 mg, P 286 mg, Fe 20.7 mg, β-carotene traces, thiamin 0.30 mg, riboflavin 0.22 mg, niacin 1.7 mg, and ascorbic acid 3 mg. The content of essential amino acids per 100 g food is tryptophan 189 mg, lysine 332 mg, methionine 239 mg, phenylalanine 467 mg, threonine 374 mg, valine 535 mg, leucine 927 mg, and isoleucine 397 mg [35]. Compared to that of other millets, the protein of pearl millet is rich in tryptophan [35].
Sesamum indicum Proximate composition and physicochemical analyses of the Sesamum seeds [36] used in Benin as frying vegetables showed that the seed contains 5.7% moisture, 20% crude protein, 3.7% ash, 3.2% crude fiber, 54% fat, and 13.4% carbohydrate. The seeds are good sources of minerals. Potassium ( 8 5 1 . 3 5 ± 3 . 4 4  mg/100 g) was the highest, followed in descending order by Phosphorus ( 6 4 7 . 2 5 ± 3 . 5 2  mg/100 g), Magnesium ( 5 7 9 . 5 3 ± 0 . 4 2  mg/100 g), Calcium ( 4 1 5 . 3 8 ± 3 . 1 4  mg/100 g), and Sodium ( 1 2 2 . 5 0 ± 4 . 2 1  mg/100 g). The physical properties of the oil extracts showed the state to be liquid at room temperature. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 38.84%), and linoleic (up to 46.26%). Sesamum indicum L. oil can be classified in the oleic-linoleic acid group. The dominant saturated acids were palmitic (up to 8.58%) and stearic (up to 5.44%). The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.
Sphenostylis stenocarpaAfrican yam bean is a crop with food security potentials for Africa. The average composition of the seeds (whole grains) is as follows: protein 20.51%, fat 12.20%, carbohydrate 50.24%, ash 2.60%, fibre 6.00%, and moisture 8.36%. The seeds are rich in potassium and phosphorus (625.43 mg/100 g), and (206.35 mg/100 g) respectively [36, 37]. The content of crude protein in AYB seeds is lower than that in soybean, but the amino acid spectrum indicated that the level of most of the essential amino acids especially lysine, methionine, histidine, and isoleucine in AYB is higher than those in other legumes including soybean [36]. The seed is rich in minerals. The value of minerals per 100 g is: 4.2 g for P; 0.80 g for Ca; 1.7 g for Mg; 12.0 g for K; 0.06 g for Na; 46.2 mg for Mn; 44.0 mg for Zn; 63.0 mg for Fe 11.8 mg for Cu [36, 38].
Vigna subterraneaFollowing Amarteifio et al. [39] 100 g edible portion of dried seeds contain: water 10.3 g, energy 1537 kJ (367 kcal), protein 18.8 g, fat 6.2 g, carbohydrate 61.3 g, fibre 4.8 g, and ash 3.4 g. The ranges (mg/100 g dry matter) of the macrominerals in bambara groundnut are Ca 37–128, K 1545–2200, Mg 159–335, Na 16–25, and P 313–563. For the microminerals (ppm): Cu 3.0–13.2, Fe 23.0–150 and Zn 13.9–77.0, β-carotene 10 μg, thiamin 0.47 mg, riboflavin 0.14 mg, niacin 1.8 mg and ascorbic acid traces. The content of essential amino acids per 100 g food is tryptophan 192 mg, lysine 1141 mg, methionine 312 mg, phenylalanine 991 mg, threonine 617 mg, valine 937 mg, leucine 1385 mg, and isoleucine 776 mg [40]. This legume is a good source of Ca, K, Mg, P, and Fe and its concentration in minerals indicates that it could be useful in the diets of consumers.