Mezajoug Kenfack Laurette Blandine, Ngangoum Eric Serge, Nzali Horliane Ghomdim, Djiazet Stève, Mekongo Otabela Joseph Pascal, Tchiégang Clergé
Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon.
School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O. Box 563, Buea, Cameroon.
Heliyon. 2023 Jul 22;9(8):e18542. doi: 10.1016/j.heliyon.2023.e18542. eCollection 2023 Aug.
spp is a green creeper plant abundantly found in the Central African forests. Their leaves are eaten as vegetable by inhabitants. In order to valorize this vegetable in modern gastronomy, a survey was carried out in three towns of Cameroon to evaluate its importance in the feeding habits. The leaves were also sliced in two different forms, precooked, spin-dried and used for tarts and salads production. 50, 100 and 150 g of thin sliced precooked leaves were used to prepare three salads and three tarts, keeping the other ingredients constant. Three additional tarts were prepared similarly using thinnest sliced precooked leaves. The final products were analyzed in terms of physiochemical, nutritional and sensorial properties. More than 96.9% of people investigated eat leafy vegetables at least once per month. The survey study indicates that the transformation of is mostly done by people within the age of 20 to 40 years old. Results of the physicochemical analyses showed that the total protein, lipid and carbohydrate contents increased in general with the increasing of the leaf quantities used for preparation. The crude fiber contents of salads and tarts ranged from 52.00 ± 0.68 to 62.66 ± 1.26 and 29.33 ± 0.67 to 33.66 ± 0.47 g/100 g DW respectively. They were positively correlated with the quantity of leaves used. The total phenolic contents, also increased significantly (p < 0.05) with the quantity of leaves, from 182.45 ± 1.69 to 493.52 ± 2.10 mg/100 g DW for the salad and from 86.69 ± 4.08 to 283.21 ± 6.79 mg/100 g DW for the tart. The calculated energy density of tarts and salads permitted to classify these food products as low and high energy density foods respectively. The nutritional densities of produced tarts oscillated from 0.27 to 0.3 and that of salads from 0.58 to 0.71. With their nutritional values and the significant amount of fibers, tarts and salads could be good new recipes to valorize the leafy vegetables.
spp是一种绿色攀缘植物，在中非森林中大量存在。当地居民将其叶子当作蔬菜食用。为了在现代美食中推广这种蔬菜，在喀麦隆的三个城镇开展了一项调查，以评估其在饮食习惯中的重要性。叶子还被切成两种不同的形状，预煮后进行离心干燥，用于制作蛋挞和沙拉。分别用50克、100克和150克薄片预煮叶制作三种沙拉和三种蛋挞，其他配料保持不变。同样用最薄的薄片预煮叶制作另外三种蛋挞。对最终产品进行了理化、营养和感官特性分析。超过96.9%的被调查者每月至少吃一次叶菜类蔬菜。调查研究表明，这种蔬菜的加工主要由20至40岁的人群完成。理化分析结果表明，随着制作时所用该种蔬菜叶量的增加，总蛋白、脂质和碳水化合物含量总体上呈上升趋势。沙拉和蛋挞的粗纤维含量分别为52.00±0.68至62.66±1.26克/100克干重和29.33±0.67至33.66±0.47克/100克干重。它们与所用该种蔬菜叶的量呈正相关。总酚含量也随着该种蔬菜叶量的增加而显著增加（p<0.05），沙拉的总酚含量从182.45±1.69毫克/100克干重增加到493.52±2.10毫克/100克干重，蛋挞的总酚含量从86.69±4.08毫克/100克干重增加到283.21±6.79毫克/100克干重。计算得出的蛋挞和沙拉的能量密度分别使这些食品被归类为低能量密度食品和高能量密度食品。所制作蛋挞的营养密度在0.27至0.3之间波动，沙拉的营养密度在0.58至0.71之间波动。鉴于其营养价值和大量的纤维，蛋挞和沙拉可能是推广该种叶菜类蔬菜的良好新食谱。
