@article{ajfn20251331,
author={{Latran, OSSOKO Jean Paul and Yves, OKANDZA and Fanny, TONI n¨¦e GANONGO- PO and Henrina, DELLAU and Michel, DZONDO Gadet and Didace, MVOULA TSIERI Michel},
title={Biochemical Characterization and Nutritional Value of Peanut (<i>Arachis</i><i> </i><i>Hypogaea</i> L.) Leaves, Taro (<i>Colocasia</i><i> </i><i>Esculenta</i> L. Schott) and Pigeon Pea (<i>Cajanus</i><i> </i><i>Cajan</i> L. Huth)},
journal={American Journal of Food and Nutrition},
volume={13},
number={3},
pages={74--79},
year={2025},
url={https://pubs.sciepub.com/ajfn/13/3/1},
issn={2374-1163},
abstract={Among the least consumed local vegetables in Congo are peanut leaves (<i>Arachis</i><i> </i><i>hypogea</i> L.), pigeon pea leaves (<i>Cajanus</i><i> </i><i>cajan</i> L.Huth), and taro leaves (<i>Colocasia</i><i> </i><i>esculenta</i> L. Schott). Thus, the general objective of this study, which is to establish the biochemical characterization and nutritional value of peanut (<i>Arachis</i><i> </i><i>hypogaea</i>), pigeon pea (<i>Cajanus</i><i> </i><i>cajan</i>) and taro (<i>Colocasia</i><i> </i><i>esculenta</i>) 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: <i>A.</i><i> </i><i>hypogaea</i>: Water: 80.93¡À1.83%; Lipids: 1.46¡À0.12%; Proteins: 1.83¡À0.08%; Carbohydrates: 15.40¡À1.84%; Ash: 0.62¡À0.001%; Energy: 81.26¡À5.86 Kcal/100g. <i>C.</i><i> </i><i>esculenta</i>: Water: 84.89¡À0.57%; Fat: 1.32¡À0.07%; Protein: 0.88¡À0.01%; Carbohydrates: 11.54¡À0.57%; Ash: 1.37¡À0.01%; Energy: 61.55¡À2.43 Kcal/100g. <i>C.</i><i> </i><i>cajan</i>: Water: 68.13¡À0.46%, Fat: 0.38¡À0.13%; Protein: 23.00¡À0.33%; Carbohydrates: 6.44¡À0.67%; Ash: 2.16¡À0.02%; Energy: 120.94¡À1.56 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.},
doi={10.12691/ajfn-13-3-1}
publisher={Science and Education Publishing}
}