Nutritional Potential of Cajanus cajan Leaves: Assessment of Their Contribution to Human Dietary Needs
Mélila Mamatchi *
Department of Biochemistry, Faculty of Sciences, University of Lomé, Togo.
Mensah Labité Komlan
Department of Pharmaceutical Sciences, Faculty of Health Sciences, University of Lomé, Togo.
Lawson-Drackey Afua Massan Enyae Mamy
Department of Food Science and Agri-Food Technology, Higher School of Biological and Food Techniques, University of Lomé, Togo.
Awesso Essowaza
School of Medical Assistants, University of Lomé, Togo.
Dégbé Mlatovi
Department of Biochemistry, Faculty of Sciences, University of Lomé, Togo.
Awili Tètouwalla
Department of Pharmaceutical Sciences, Faculty of Health Sciences, University of Lomé, Togo.
Paka Essodolom
Togolese Institute of Agricultural Research, Lomé, Togo.
Amouzou Kou’santa
Department of Life and Earth Sciences, Faculty of Science and Technology, University of Kara, Togo.
*Author to whom correspondence should be addressed.
Abstract
Introduction: Despite Togo's rich agrobiodiversity, acute food insecurity remains a critical challenge, affecting approximately 386,000 people during the lean season. This highlights the need for sustainable nutritional strategies, such as the valorization of Neglected and Underutilized Species (NUS).
Objective: This study aimed to conduct a comprehensive bromatological and mineral analysis of Cajanus cajan (pigeon pea) leaves grown in Togo to evaluate their potential contribution to human nutritional requirements.
Materials and Methods: Fresh leaves were harvested, air-dried, and pulverized. Proximate composition was determined using standard AOAC methods, while mineral content was analyzed via Flame Atomic Absorption Spectrophotometry. Anti-nutritional factors (phytates, oxalates, saponins, tannins) were also quantified.
Results: The leaves exhibited high nutritional density on a dry matter (DM) basis, specifically containing 29.14 ± 1.09 g/100g crude protein and 13.45 ± 1.32 g/100g dietary fiber. Mineral analysis revealed exceptionally high calcium levels (3537 ± 133.30 mg/100g), contributing significantly to RDAs. Key findings highlight the potential for C. cajan leaves to serve as a basis for functional foods and plant-based therapies.
Conclusion: C. cajan leaves represent a nutrient-dense resource capable of addressing specific dietary deficiencies in Togo. While their potential is significant, adequate processing methods are required to minimize anti-nutritional factors and ensure nutrient bioavailability.
Keywords: Cajanus cajan leaves, nutritional value, proximate composition, mineral content, anti-nutritional factors, food security