Research Article | OPEN ACCESS
Physical Features and Nutritional Value of the Traditional Picking Vegetable, Cuervea isangiensis (De Wild.) N. Halle in Congo-Brazzaville
1F. Mbemba, 2J.M. Moutsambote, 3J.M. Nzikou, 2M. Mvoula-Tsieri, 1S. Itoua-Okouango, 1I. Nganga, 1Z. Mboungou and 4Th. Silou
1ISEPS-UNMG, Laboratory of Nutrition, Health and Human Motricity, Pole of Excellence
in Nutrition and Food, P.O. Box 69, Brazzaville, Congo
2Department of Farming Development, University Marien, Ngouabi
3Department of Superior and National Polytechnic, Laboratory of Food, Physic Chemistry
and Biotechnology, P.O. Box 69, Brazzaville, Congo
4Multidisciplinary Team of Research in Food and Nutritional, I.R.D. (Department
of Research for the Development), P.O. Box 1286, Pointe-Noire, Congo
Advance Journal of Food Science and Technology 2013 1:72-76
Received: October 12, 2012 | Accepted: November 23, 2012 | Published: January 15, 2013
Abstract
Nsinga kuata or Mbumba kua in local language is a vegetable. It pushes to the wild state. Outside its knowledge on the geographical distribution, one does not arrange the scientific information. The data of this study showed that the name of this vegetable is Cuervea isangiensis (De Wild.) N. Hallé. the physical features are: Length 15.32±0.22 cm; width 5.67±0.17 cm. The nutritional values of the vegetable-leaves are: Protein (9.59±0.41 g/100 g), lipids (4.00±0.06 g/100 g), total carbohydrate (25.75±0.42 g/100 g), caloric contribution (177.36 Kcal or 741.36 Kj/100 g). In conclusion, this vegetable is rich in protein, lipid and in total carbohydrate. Prepared alone or added to some sauces or with peanut dough, it constitutes a good food against the Caloric Protein Malnutrition (MPC).
Keywords:
Caloric value, Cuervea isangiensis (De wild.) N. Halle, nutritional value, physical features, vegetable-picking,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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