eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2025-05-23 13 3 74 79 10.12691/ajfn-13-3-1 AJFN20251331 article OSSOKO Jean Paul Latran jplatran@yahoo.fr 1 2 OKANDZA Yves 2 TONI n¨¦e GANONGO- PO Fanny 3 DELLAU Henrina 3 DZONDO Gadet Michel 3 MVOULA TSIERI Michel Didace 3 4 Laboratoire de Contr?le et Qualit¨¦ des Aliments (ENSAF, Universit¨¦ Marien NGOUABI) Ecole Nationale Sup¨¦rieure Polytechnique (ENSP) Among the least consumed local vegetables in Congo are peanut leaves (Arachis hypogea L.), pigeon pea leaves (Cajanus cajan L.Huth), and taro leaves (Colocasia esculenta L. Schott). Thus, the general objective of this study, which is to establish the biochemical characterization and nutritional value of peanut (Arachis hypogaea), pigeon pea (Cajanus cajan) and taro (Colocasia esculenta) leaves, among other things, was to use the standards established by the AOAC to achieve this objective, namely: the oven to determine the water content, the Soxhlet method to extract the fat, the Kjeldahl method to determine the total protein content, the muffle furnace to know the ash content, we deduced the carbohydrates content and finally we used spectrometry to identify the minerals in the ash. We obtained the following results: A. hypogaea: Water: 80.93±1.83%; Lipids: 1.46±0.12%; Proteins: 1.83±0.08%; Carbohydrates: 15.40±1.84%; Ash: 0.62±0.001%; Energy: 81.26±5.86 Kcal/100g. C. esculenta: Water: 84.89±0.57%; Fat: 1.32±0.07%; Protein: 0.88±0.01%; Carbohydrates: 11.54±0.57%; Ash: 1.37±0.01%; Energy: 61.55±2.43 Kcal/100g. C. cajan: Water: 68.13±0.46%, Fat: 0.38±0.13%; Protein: 23.00±0.33%; Carbohydrates: 6.44±0.67%; Ash: 2.16±0.02%; Energy: 120.94±1.56 Kcal/100g. Among the minerals sought, magnesium, calcium, potassium, and sodium are the most abundant in all the leaves studied. Pigeon pea leaves are the richest in protein and can be used more widely outside of their use as a forage plant. https://pubs.sciepub.com/ajfn/13/3/1/ajfn-13-3-1.pdf Study Edible Leaves Nutritional Value Congo Mineral Fraction