Proximate, Minerals, and Vitamin C Contents of Selected Wild Edible Plants in Lasta District, Northeastern Ethiopia

Abstract

Wild edible plants (WEPs) are the natural food source that can help to mitigate food insecurity and improve starvation in low income countries including Ethiopia. Despite the widespread use of WEPs in Ethiopia, studies on the nutritional contents of Ethiopian WEPs are limited. The objective of the current study is to evaluate the nutritional value (proximate, mineral, and vitamin C contents) of the most consumed seven wild edible plants collected from Lasta District, Northeastern Ethiopia. The nutritional parameters including proximate, macro and micronutrients, and also vitamin C contents of the selected seven wild edible plants were evaluated using standard food analysis methods (moisture by dry-oven method, ash by high-temperature incineration in an electric muffle furnace, fat by Soxhlet extraction procedure, protein by Kjeldahl process, minerals by Atomic absorption spectrometer and atomic emission spectrometry and vitamin C by using a spectrophotometer). One-way ANOVA was used to analyze the nutritional content variations of selected WEPs. The proximate composition of the 7 WEPs came in the respective ranges of moisture (6.50–9.77 g/100 g); ash (6.99–26.35 g/100 g); crude protein (13.1–33.63 g/100 g); crude fat (1.08–9.83 g/100 g); crude fiber (6.21–43.77 g/100 g); utilizable carbohydrate (30.11–66.25 g/100 g) and gross energy (213.05–414.80 Kcal/100 g). The mineral composition of WEPs (mg/100 g dry weight) for macronutrients ranged from 25.53–37.99 Na, 56.65–72.79 Mg, 14.40–43.57 K, 44.35–60.14 Ca, and for micronutrients it ranged from 10.51–27.96 Fe, 8.35–23.87 Zn, 14.08–23.20 Cu, and 7.99–19.08 Mn. The vitamin C contents of WEPs (mg/100 g dry weight) ranged from 2.16–70.42 except in Haplocarpha rueppelii leaves in which its vitamin C content is below the detection limit. The outcome of the investigation indicates that the proximate, mineral and vitamin C contents of the WEPs included in the analysis were higher than those of some common crops (sorghum, rice, wheat, barley and maize), indicating their nutritional contribution to the human diet in the studied area. These wild food sources make up a good part of the traditional subsistence system of the people of Lasta District alongside their common food crops and other food sources.