Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable <i>Lactuca capensis</i>

Abstract

Leafy vegetables, for the most part unconventional, are endowed with nutritional and therapeutic virtues. This study aimed at assessing the knowledge level in the Mifi division (Western Region of Cameroon) and the nutritional potential of <i>Lactuca capensis </i>leaves, a leafy vegetable consumed in West Cameroon. A nutritional survey was first carried out in 136 households using direct interview. Analysis of nutrient contents and phyto-chemical screening were carried out using standard methods of the AOAC. Results showed that <i>Lactuca Capensis</i> is known as wild vegetable by people over 40 years old (75.00%) and increasingly little known by youth. This vegetable is consumed in cooked (62.69%) or cooked and raw (37.31%) form. More than 94% of the amount need is harvested and more often during the rainy season (96.96%). The water content was 87.87%, crude protein, total fat, crude fibre, total carbohydrate and ash were 20.44%, 4.14%, 12.37%, 50.46% and 13.33% respectively compared to dry matter. Potassium with a content of 2200.67mg/100g, is the most abundant mineral. Average contents of vitamine C and total carotenoids were respectively 0.23g/100g and 1174µg/g. Analysis also revealed the presence of secondary metabolites namely condensed tannins, steroids, terpenes and saponins. <i>Lactuca Capensis </i>is therefore a source of nutrients and secondary metabolites essential for nutrition and health benefits for consumers.