Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable <i>Lactuca capensis</i>

Mekam Tamdie Armelle; Ekwala Misse Ngangue Roland Jethro; Tuem Somon Regine; Manz Koule Jules Christophe; Nombo Josée Rebecca; Nsoga Jean Valery François; Bekwankoa Fofou Georges Steve; Mathieu Ndomou

doi:doi:10.11648/j.ijnfs.20251404.11

Research Article |

| Peer-Reviewed

Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis

Mekam Tamdie Armelle

, Ekwala Misse Ngangue Roland Jethro^*

, Tuem Somon Regine

, Manz Koule Jules Christophe

, Nombo Josée Rebecca

, Nsoga Jean Valery François

, Bekwankoa Fofou Georges Steve

, Mathieu Ndomou

Published in International Journal of Nutrition and Food Sciences (Volume 14, Issue 4)

Received: 31 May 2025 Accepted: 16 June 2025 Published: 8 July 2025

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Leafy vegetables, for the most part unconventional, are endowed with nutritional and therapeutic virtues. This study aimed at assessing the knowledge level in the Mifi division (Western Region of Cameroon) and the nutritional potential of Lactuca capensis leaves, a leafy vegetable consumed in West Cameroon. A nutritional survey was first carried out in 136 households using direct interview. Analysis of nutrient contents and phyto-chemical screening were carried out using standard methods of the AOAC. Results showed that Lactuca Capensis is known as wild vegetable by people over 40 years old (75.00%) and increasingly little known by youth. This vegetable is consumed in cooked (62.69%) or cooked and raw (37.31%) form. More than 94% of the amount need is harvested and more often during the rainy season (96.96%). The water content was 87.87%, crude protein, total fat, crude fibre, total carbohydrate and ash were 20.44%, 4.14%, 12.37%, 50.46% and 13.33% respectively compared to dry matter. Potassium with a content of 2200.67mg/100g, is the most abundant mineral. Average contents of vitamine C and total carotenoids were respectively 0.23g/100g and 1174µg/g. Analysis also revealed the presence of secondary metabolites namely condensed tannins, steroids, terpenes and saponins. Lactuca Capensis is therefore a source of nutrients and secondary metabolites essential for nutrition and health benefits for consumers.

Published in	International Journal of Nutrition and Food Sciences (Volume 14, Issue 4)
DOI	10.11648/j.ijnfs.20251404.11
Page(s)	185-192
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Lactuca capensis, Leafy Vegetable, Nutritional Value

1. Introduction

Food and nutrition are important factors for promotion and maintenance of health and well-being of all living beings throughout their live

[1]

. To cover qualitative and quantitative nutritional needs, from a biological point of view, it is recommended to have a healthy and balanced diet. Nutritional needs, as well as the available food resources, vary and depend on food preferences and habits from one population to another and even within a region. This may limit the diversity of food systems. The absence of a diversified diet can lead to deficiencies or overabundance of nutrients or shortage of others causing low immunity and chronic diseases (CVD, infectious diseases)

[2, 3]

. Developing countries and the countries of sub-Saharan Africain particularly, are facing food insecurity problems, exposing populations to malnutrition

[4]

. Strategic action to tackle malnutrition also implies food fortification to improve the nutritional composition of foods

[5]

. But other foods well indicated for their nutritional and therapeutic virtues as vegetables remain under-exploited. In Cameroon, each ethnic group, guided by their culture and history, has developed specific strategies and made specific choices among available food resources

[6]

Lactuca capensisis is an edible vegetable commonly known as «titche» in the West Region of Cameroon. It is a lettuce widely distributed in Tropical Africa, South Africa, Madagascar and Yemen. Leaves of Lactuca capensis are used in infusions in northern Nigeria. Crushed with natron, the leaves is served as vermifuge for horses. The boiled roots are used for threatment of venereal diseases in Kenya or ulcers, wounds and eczema in R. D Congo. They are also used in the treatment of chronic diseases in Kenya

[7]

. Some studies on therapeutic and neuropharmacological effects of methanolic extract of Lactuca capensis leaves has been reported

[8, 9]

but fewer works were reported on their nutritional value. In order to find out alternative sources of nutrients for human or animal consumption, we have study nutritional value of the leaves of Lactuca capensis consumed in the western region of Cameroon.

2. Material and Methods

2.1. Study Site

The study was carried out in Bafoussam, master city of West region located on the Highlands of Cameroon between 10°20’ and 10°41’67’’East longitude; the latitude 5°46’67 and 5°24’north. Thanks for his rich land, Bafoussam is once of the agricultural cities of the Country.

[10]

. The main crops are cereals, vegetables, tubers and fruit

[11]

2.2. Economics and Demographics Characteristics of the Participants

The survey took place from August to September 2019 in 136 randomly selected households of bafoussam city. They were choosed because of their knowledge of the plant. The survey was conducted either in french or in the traditional language of local population. The questionnaire was analysed according to the Chardon Protocol (1981)

[12]

2.3. Plant Material

Lactuca capensis (figure 1) locally known as 'titche' in Bafoussam was harvested during the month of June 2019 in Bafoussam. Identification was done at the Cameroon National Herbarium under the reference number N°27743 (SRF) Cam, in comparison to the plant material to the Letonzey specimen.

Lactuca capensis leaves were convened to the laboratory and dried at room temperature for three weeks. They were then crushed using an Electronic blender brand robomixer. Powder were later introduced in small plastic bags for furthen analysis.

Download: Download full-size image

Figure 1. Lactuca capensis plant.

2.4. Chemical Analysis

Water, protein, fat, ash, crude fibre and mineral contents were determined using AOAC methods

[13]

. Total carbohydrates levels were obtained by difference according to the following formula:

%Carbohydrates = Dry matter -% protein -% fat -% ash

The specific coefficient of Merrill and Watt for carbohydrates, proteins, and lipids was used to determine the total energy according to the following formula

[14]

Energy Value (Kcal) = (4 x Q Carbohydrate) + (4 x Q Protide) + (9 x Q Lipid)

Q = Amount of nutrient in grams (g). Phyto-chemical screening was done by colorimetric methods. Carotenoids were measured by photometer and vitamin C by iodometry according to Dongho et al.

[15]

2.5. Statistical Analysis

All physico-chemical analysis were performed in triplicate and the results were expressed as means± standard deviation. Analysis of variance and multiple-range test were used to discriminate between means that differed significantly. All analyses were performed using.

Statgraphics Centurion software version 17.1.12. Probability was estimated at the traditional 5% threshold.

3. Results

3.1. Economics and Demographics Characteristics of the Participants

Table 1 shows socio-demographic and socio-economic characteristics of respondents. It was found that 93.3% of the respondents were women. More than 75% of the participants were more than 40 years old and live in Bafoussam City. They were mostly engaged in informal activities: 43.38% were farmers; 19.11%, traders and 33.08% for others activities.

Table 1. Distribution of participants according to their socio-demographic and socio-economic status.

	Responses	Participants	Percentages (%)
Gender	Female	127	93.38
Gender	Male	09	6.62
Ages (Years)	11-19	3	2.20
	20-29	6	4.41
	30-39	21	15.44
	40-49	37	27.21
	≥50	65	47.79
Main activities	No response	4	2.94
	Agriculture	59	43.38
	Trading	26	19.11
	Tailoring	6	4.41
	No response	45	33.08

Table 2 shows the participants’ knowledge of Lactuca capensis’ plant. Indeed, 95.60% of the participants know Lactuca capensis as a wild leafy vegetable and for 94.12% of them, Lactuca capensis is more abundant in the rainy season.

Table 2. Knowledge of Lactuca capensis by the participants.

	Responses	Participants	Percentage (%)
Type of plant	Wild	130	95.60
Type of plant	Wild and cultivated	6	4.40
Harvesting period	Rainy season	128	94.12
	Dry season	2	1.47
	Intermediary season	2	1.47
	No response	4	2.94
Source	Gathering in farms	129	94.85
Source	Buying	7	5.14

Lactuca capensis is consumed by 98.52% of participants, wether as food for 57.46% of participants or either for food and therapeutic usage for 42.54%. 62.69% of the consumers eat Lactuca capensis leaves in cooked form, while 37.31% consumed it both cooked and raw forms. Lactuca capensis leaves are regularly consumed during the rainy season (60.45%) with fufu, tubers. Theses results are resumed in the below table 3.

Table 3. Consumption of Lactuca capensis leaves.

	Responses	Participants	Percentage (%)
Consumed	Yes	134	98.53
Consumed	No	2	1.47
Use	Only as food	77	57.46
Use	Food + therapeutic usage	57	42.54
Form of consumption	Cooked	84	62.69
Form of consumption	Cooked or raw	50	37.31
Frequence of consumption	Rarely	53	39.55
Frequence of consumption	Regularly during the rainy season	81	60.45
Complements	Fufu, Tubers, starches	121	99.30
Complements	Others	13	9.70

Concerning the therapeutic usages, Lactuca capensis leaves are used by people of Bafoussam in the treatment of many diseases. The main deseases treated are diabetes (12.28%), hypertension (7.01%), gastric pain (7.02%) and prostatitis (7.02%), etc. In these cases, leaves are used mainly in macerated or infused form or rather eaten as salad. The below table 3 resumes theses results.

Table 4. Some diseases relived by Lactuca capensis leaves.

Disease	Number of citation	Forms of utilisation	Frequency (%)
Diabetes	7	Macerate, infusion, salad	12.28
Hypertension	4	Macerate, salad	7.02
Gastric pain	4	Macerate	7.02
Prostatitis	4	Infusion	7.02
Stomach ache	3	Macerate	5.26
Nerve ache	2	Macerate	3.51
Bite	2	/	3.51
Others diseases	31	/	54.37

3.2. Bromatological Analysis of Leaves of Lactuca capensis

Table 5 shows bromatologic composition and energy value of Lactuca capensis leaves. Water content was high, 87.87±1.13%. Carbohydrates was the most abundant macronutrients, 38.09±1.13%, followed by proteins and lipids with contents of 20.44 ±1.2% and 4.14 ± 0.5% respectively for an average energy value of 271.38 Kcal.

Table 5. Bromatological composition of the leaves of Lactuca capensis.

Moisture (g/100g FM)	Ash (g/100g DM)	Proteins (g/100g DM)	Lipids (g/100g DM)	Carbohydrate (g/100g DM)	Fiber (g/100g DM)
87.87±1.13^a	13.33±1.15^b	20.44±1.20^c	4.14±0.50^d	38.09 ±1.50^e	12.37±3.01^b

Values are expressed as means ± standard deviation, n = 3. FM: Fresh mater; DM: Dry mater.

Mean values with different letter in the same line are statistically different (p˂0.05).

Micronutrients composition (table 6) showed that potassium is the most abundant mineral in the leaves of Lactuca capensis with a content of 2200, 67±47, 003 mg/100g DM, while the least abundant mineral was iron 14.09±0.68 mg/100g DM. In addition, total carotenoids and vitamin C are respectively 1.174±0.01g and 0.23±0.01 mg/100g FM.

Table 6. Micronutriments composition of Lactuca capensis leaves.

	Micronutrients	Content (mg/100g DM)
Mineral elements	K	2200.67±47.00^a
	Ca	889.33 ±130.86^b
	Mg	364.66±30.28^c
	Na	277.00 ±42.50^d
	P	200.10±31.07^e
	Zn	21.66±0.70^f
	Fe	14.09±0.68^g
Vitamins	Total carotenoid (g/100g FM)	1.174±0.01
Vitamins	Vitamin C (g/100g FM)	0.23±0.01

Values are expressed as means ± standard deviation, n = 3. DM: Dry mater; FM: Fresh mater.

Mean values with different letter in the same column are statistically different (p˂0.05).

Phytochemical screening of Lactuca capensis leaves powder revealed presence of sterols, terpenes, condensed tannins and saponins but alkaloids and flavonoids were absent.

4. Discussion

The survey revealed that Lactuca Capensis vegetable is well known by women than men. This could be justify by the fact that women are mainly concerned with family choice of foods dishes. A comparable result was also found by Vodouhe et al

[16]

in a study of a few local leafy vegetables produced in the coastal zone of southern of Benin. Lactuca capensis has been neglected by population throughout ages. This can explain why the majority of respondents are more than 40 years old. This result corroborates that of Effoe et al

[17]

where 74.25% of respondents were between 40-80 years old. Indeed, according to Kahane et al, traditional leafy vegetables in Africa suffer from competition with exotic vegetables

[18]

The majority of respondents were farmers. Indeed, according to Bélanger (2020)

[19]

, availability of food depends on agricultural system especially in poor countries. Lactuca capensis is harvested mainly in the rainy season. This seasonality may explain the fact that Lactuca capensis leaves are more eaten during the rainy season. This result differs from that of Randrianatoandro

[20]

which showed that leafy vegetables are produced and present on Madagascar markets throughout the year, even during difficult times. The single consumption of leaves of this vegetable in bafoussam city could be justify by the fact that it is a vegatable leaf

[21]

. But this result differs from Postu et al

[8]

which reported that pulverized roots of this plant were used to treat ulcers in R. D Congo. The leaves of Lactuca capensis leaves are consumed in cooked form, and in raw and cooked form. These leaves are used in different local recipes. These results corroborate those of Effoe et al

[17]

who noted that culinary recipes can be made of decoction of raw materials of food plants used in traditional medicine in the Maritime region of Togo.

Leaves of Lactuca capensis are suitable for the preparation a dish locally known as 'Tenue militaire' and are often accompanied by tubers or fufu corn. This result is consistent with that of Mananga et al.

[22]

who found that the Tiliacora funifera leaves are suitable for making Saka-saka dishes but also often accompany bread, cassava, foufou.

Some respondents pointed out activity of leaves extracts of Lactuca capensis against diseases such as hypertension, diabetes, prostatitis and stomach ache. These results are consistent with those of Effoe et al

[17]

who showed the health importance of leafy vegetables for local populations.

The studied leaves showed had a high water content (87.87±1.36%). Similar results were obtained by Bogmis et al

[23]

with leaves of African nightshade (about 85%), Itoua et al

[24]

with leaves of Lagenaria siceraria (87.07± 0.52). According to Kouame et al

[25]

, water contents of leafy vegetables are generally high and varies between 85 and 95%. This character could explain their high susceptibility to degradation. Protein content was 20.44±1.2% which is comparable to that of meat (17 to 24g/100g)

[26]

. The leaves of Lactuca capensis could therefore be used as a dietary supplement in the fight against protein malnutrition that prevails in this part of the Country. With a protein content more than 12%, a plant can be used as good source of protein and can contribute to the food balance of poor populations (sheetal et al., 2005 quoted by Ocho-anin et al

[27]

Lactuca. capensis leaves are low in lipids (4.14 ± 0.50%) which is a characteristic of leafy vegetables

[28]

. It could else where enrich the repertory of low calorie foods for obese patients. Fiber content value was 12.37±3.01% which is higher than in Amaranthus Sp leaves (1.94±0.73%)

[29]

; suggesting that Lactuca capensis leaves could be used to solve digestion problems in constipated people. The ash content (13.33 ±1.15%) was higher than that obtained by Tchiegang and Aissatou

[30]

with the leaves of Amaranthussp commonly consumed in Western Cameroon. This suggests that this vegetable could be an important source of minerals. The most abundant mineral in this leaves was potassium (2200.67±47.003mg/100g ash). The potassium content was significantly higher than the other mineral contents (p˂0.05). This mineral is generally abundant in plant product

[31]

. According to Munganga

[32]

, high potassium content protects consumers from developing high blood pressure, especially due to excessive sodium intakes

[33]

. High levels of potassium may explain hypotensive effect of these leaves as reported by the ethnonutritional survey. The recommended daily intake of potassium is 2000 mg. It appear that 100g of Lactuca capensis leaves could cover approximately 13.34% of the recommended daily intake.

Magnesium plays a key role in the regulation of insulin

[34]

and body temperature. This may explain his use by population to relieve diabetics and fever as confirmed by the survey. Magnesium level obtained was 364.66±30.28003mg/100g. The recommended daily intake is 350 mg. This means that 100g of Lactuca capensis leaves could cover 12,63% of the recommended daily intake of this mineral.

The mean iron content of Lactuca capensis leaves was 14.09 mg. It was low compared to that of nightshade harvested in West region of Cameroon which is more than 50 mg/100 g

[22]

; so with vitamin C, these leaves could contribute to the formation of hemoglobin and fighting against iron-fringed anemia

[34]

. The recommended daily intake of iron is 14mg. 100g of Lactuca capensis leaves would cover approximately 12,20% of recommended daily intake.

Ca/P ratio of Lactuca capensis leaves was 4.44. This suggests significant calcium absorption during consumption

[34]

. A Ca/P ratio greater than 1 in a food is of nutritionally advantage because it favors absorption of calcium

[35]

. The recommended daily intake of calcium and phosphorus for adult is 800mg. Consumption of 100g of Lactuca capensis would cover 13,5% and 3,05% of recommended daily needs of calcium and phosphorus respectively.

According to Lestienne

[36]

, as long as the iron/zinc molar ratio is less than or equal to 2,5; the iron content cannot interfere with the zinc intakes. The recommended daily intake of zinc is 10 mg. Fe/Zn ratio of Lactuca capensis leaves was 0.65 and 100g of the plant would cover 26.3% recommended daily intake.

The ratio Na/K (0.12) was less than 1; this situation is favorable to the smooth functioning of the body. According to HE and Mac (2008) quoted by Mobouna and Malaisse

[34]

, when this ratio in a food is less than 1, there is a decrease in blood pressure, reduction of cardiovascular mortality, increase prevention of urinary lithiasis and osteoporosis and increase in kidney function.

According to interviewees, Lactuca capensis leaves have an antihypertensive effect. That could be explained by tannins presence. Similarly, their use in fight against filaria would be due to saponins presence. These secondary metabolites may not pose a deleterious risk to the bioavailability of nutrients in the leaves of Lactuca capensis. For example, condensed tannins whose biological effect is their ability to complex proteins in foods containing up to 10% protein and significantly reduce their in vivo digestibility may not have an effect in the case of Lactuca capensis leaves because their protein content is 20% and according to Li et al., 2003 quoted by Mezajoug

[37]

at this percentage of protein in a food, the tannins effect is absent.

5. Conclusion

This study permitted to determine the importance of Lactuca capensis in the mifi division of the western region of Cameroon as well as its nutritional value. It is a wild leaf vegetable used as food and medicine to relieve certain ailments. However it is becoming increasingly absent from the diet due to its wild nature, therefore very little cultivated and the pressure of modern agriculture through the use of chemical herbicides.

Lactuca capensis leaves have good nutritional values thanks to their high content of proteins, minerals, carotenoids. These results could contribute to the development of this wild leaf vegetable in order to preserve biodiversity; to diversify the diet and meet nutritional needs.

Abbreviation

Q	Amount of Nutrient (Gram)
DM	Dry Matter
FM	Fresh Matter

Acknowledgments

The authors wish to thanks Mr Ebah Oben Brandon for proofreading this article.

Author Contributions

Mekam Tamdie Armelle: Conceptualization, Data curation, Formal Analysis, Investigation, Methodology, Writing – original draft.

Ekwala Misse Ngangue Roland Jethro: Conceptualization, Investigation, Software, Writing – review & editing.

Tuem Somon Regine: Formal Analysis, Investigation, Methodology, Writing – review & editing.

Manz Koule Jules Christophe: Methodology, Writing – review & editing.

Nombo Josée Rebecca: Methodology, Writing – review & editing.

Nsoga Jean Valery François: Data curation, Formal Analysis, Investigation, Visualization.

Bekwankoa Fofou Georges Steve: Methodology, Writing – review & editing.

Mathieu Ndomou: Conceptualization, Methodology, Supervision, Validation, Writing – original draft, Writing – review & editing.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, ornot-for-profit sectors.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Union interparlementaire. Uip., Organisation des nations unies pour l’alimentation et l’agriculture. FAO. La nutrition et les systèmes alimentaires. Guide à l’usage des parlementaires. 32(2021) 78 P. Rome. https://doi.org/10.4060/cb2005fr
[2]	Cahiers de nutrition et de dietetique. Nutrition and infectious deseases: a real challenge. Elsevier Masson France. 55(2020). 1-2.
[3]	Zohra B., AdilNqjdi et Nisrin el mlili. La nutrition et la fonction immunitaire. Journal of nursing and biomedicals sciences. Vol 1 N1 (2022).
[4]	Millogo et Roch M. Insécurité alimentaire en milieu urbain Africain: les évidences de l'observatoire de population de Ouagadougou. Revue Espace, Territoires, Sociétés et Santé. 3(5) (2020) 109-124.
[5]	Politique nationale d'alimentation et de nutrition 2015-2035. Draft final. République du cameroun. (2015) 28 p.
[6]	Hakou T. D. P. Aliments et société en pays bamiléké: (XXème - XXIème siècle) mémoire de Diplôme d’Etudes Approfondies. Lettres et Sciences. Faculté des arts et lettres, université de Ngaoundéré (2008) 61 P. S.
[7]	Wambugu S., Mathiu P., Gakuya D., Kanui T., Kabasa J., Kiama S. Médicinal plants used in the management of chronic joint pains in Machakos and Makueni countries, kenya. Journal of ethnopharmacology. 137(2011) 945-955.
[8]	Postu P. A., Noumedem J. A. K., Oana C., Hancianu M., Mihasan M., Ciorpac M., Gorgan D. L., Petre B. A., Hritcu L. Lactuca capensis reverses memory deﬁcits in Ab1-42-induced an animal model of Alzheimer’s disease, Journal of Cellular and Molecular Medicine published by John Wiley & Sons Ltd and Foundation for Cellular and Molecular Medicine (2017).
[9]	Mpondo M. E., Dibong S. D., and Pouha M. Ethnobotany Study of medicinal plants used in the department of haut-nkam (south of Cameroon). International journal of innovation and applied studies. 21(4) (2017) 574-595.
[10]	Samuel L. Analyse des déterminants socioéconomiques de l'arboriculture fruitière dans la Menoua - Région de l’Ouest du Cameroun. Mémoire. Université LAVAL (2017) 134 P.
[11]	Abdoul A., Houssou M., Akoulong C. J. Diagnostic du système national de recherche et de vulgarisation agricoles du Cameroun et stratégies de renforcement des capacités pour la dissémination des connaissances et des technologies agricoles. SNRVA-Cameroun: renforcement des capacités institutionnelles et sécurité alimentaire (2008).
[12]	Chardon P. A. Méthodes pratiques de dépouillement des questionnaires. Thèse de doctorat en Sciences économiques. Université de Neuchatel. (1981) 21 P.
[13]	AOAC, Official Methods of Analysis (15 ème edition). Washington DC,(1990) 222-245.
[14]	Merrill Al, Watt BK. Energy value of Food, Basis. United States Department of Agriculture: Washington, DC (1955) 74 p.
[15]	Dongho D. F. F., Ngono, N. A., Demasse, M. A., Schweigert F., & Gouado, I. Effect of heating and of short exposure to sunlight on carotenoids content of crude palm oil. Journal of Food Processing and Technology, 5(4)(2014) 314.
[16]	Vodouhe S. E., Tossou R. C. et Soumanou M. M. Perception des consommateurs sur la qualité nutritionnelle et sanitaire de quelques légumes feuilles locaux produits dans la zone côtière du Sud-Bénin. Bulletin de la Recherche Agronomique du Bénin (BRAB). Available on http://www.slire.net:1025-2355 (08 January 2025).
[17]	Effoe S., Gbekley E. H., Mélila M., Aban A., Tchacondo T., Osseyi E., Karou D. S., et Kokou K. Étude ethnobotanique des plantes alimentaires utilisées en médecine traditionnelle dans la région Maritime du Togo International Journal of Biological and Chemical Science. 14(8) (2020) 2837-2853.
[18]	Kahane R., Temple L., Brat P., De bon H. Les légumes feuilles des pays tropicaux: diversité, richesse économique et valeur sante dans un contexte très fragile, Colloque Angers (2005) 03-14.
[19]	Bélanger E. Vers un système alimentaire durable et territorialisé: le cas de la MRC de memphrémagog. Mémoire de maîtrise en environnement. Université de Sherbrooke (2020) 133 P.
[20]	Randrianatoandro V. A. Identification et caractérisation des plats sources en micronutriments consommés en milieu urbain (Manjakaray, Madagascar): étude des plats à base de légumes-feuilles. Thèse de doctorat en sciences de la vie, Option: Biochimie appliquée aux Sciences de l’Alimentation et à la Nutrition, Université d’Antananarivo. (2010) 150P.
[21]	Rabia L. Valorisation des légumes-feuilles et introduction de Moringa oleifera chez les maraîchers de Toliara. projet de Mémoire de DEA. Université de Toliara. (2015). 13 P.
[22]	Mananga V., Itoua O. S., Moukassa W., Boukou G. J., Elenga M. Evaluation de la consommation et caractérisation nutritionnelle des feuilles de Tiliacora funifera. Journal of Applied Biosciences 154(2020) 15888 – 15904.
[23]	Bogmis M. N. N., Ngwa F. A. et Manga G. A. Evaluation nutritionnelle de la morelle africaine au Cameroun. International Journal of Biological and Chemical Science. 12(1) (2018) 62-74.
[24]	Itoua O. Y. S., Mananga V., Elenga M. et Adialo L. S. Caracterisation alimentaire et nutritive du légume traditionnel Lagenaria ciseraria à brazzaville congo). International Journal of Biological and Chemical Science. 13(2) (2019) 972-982.
[25]	Kouame C., Batchep R. et Kamga R. T. (2013). Evaluation des pertes post-récolte dans la chaine de production et de commercialisation des légumes feuilles traditionnels à Yaoundé (Cameroun). Journal identifiers el SSN: 1015-2288. Agronomie Africaine 25(1): 61 - 70 (2013).
[26]	Duchene C.. La viande aujourd’hui: point d’actualité. interbev. (2017). 24 P. 1.
[27]	Ocho-anin A. L., Soro L. C., Kouame C., Agbo A. E. et Kouadio Armand. Valeur nutritionnelle des légumes feuilles consommés en Côte d’Ivoire International Journal of Biological and Chemical Science. 6(1) (2012) 128-135.
[28]	Itoua O. Y. S., Elenga M., Moutsamboté J. M. Évaluation de la consommation et de la composition nutritionnelle des légumes-feuilles de Phytolaccadodecandra consommés par les populations originaires des districts d’Owando. Journal of animal and plant sciences 27(1) (2015) 4207-4218.
[29]	Achou B. S., Metsatedem T. Q., Tchuenchieu A. D., Etame E. N., Atud E. S., Feumba D. R., Medoua N. G., Tanya A. Nutritional potential of three lesser-consumed wild leafy vegetables of the North-West region of Cameroon. International Journal of Agronomy and Agricultural Research (IJAAR) 14(6) (2019) 8-15.
[30]	Tchiégang C. and Kitikil A. Données ethno-nutritionnelles et caractéristiques physico-chimiques des légumes-feuilles consommés dans la savane de l’Adamaoua (Cameroun). Tropicultura, 22(1) (2004) 11-18.
[31]	Gueguen L. et Rombauts P. Dosage du sodium, du potassium, du calcium et du Magnésium par spectrophotométrie de flamme dans les aliments, le lait et les excréta. EDP Sciences, disponible sur le site http://dx.doi.org/10.1051/rnd19611080 (Consulté le 12-08-2025).
[32]	Munganga M. E. Contribution à l’analyse chimique et nutritionnelle de deux plantes alimentaires sauvages consommées dans le district de la tshopo (Piper guinéensis et Grassocephalum bumbense). Travail de fin de cycle. Faculté des Sciences. Université de Kissangani. (2013) 63 p.
[33]	Zubiria L. Sodium: attention à l’excès (les aliments les plus riches) passeportsanté. net (2018).
[34]	Kacem H. F., Boujelben K., Marrakchi R., Elleuch M., Ben S D., Mnif M., Mnif F., Charﬁ N., Rekik N., K. Jammousi; Abid M. Magnésium et sensibilité à l’insuline. SFE Marseille/Annales d’Endocrinologie 81(2004) 408–456.
[35]	Mobouna M. G. and Malaisse F. Socio-economical study of the consumption of cassava leaves (Manihot esculenta Crantz) in the town of Brazzaville (Congo Republic). GeoEcoTrop Journal. 45(1) (2021) p 9-29.
[36]	Adeyeye E. I., Aye P. A. Chemical composition and the effect of salts on the food properties of Triticum durum whole meal flour. Pakistan Journal of Nutrition. 2005. P 187-196.
[37]	Lestienne I. Contribution à l’étude de la biodisponibilité du fer et du zinc dans le grain de mil et conditions d’amélioration dans les aliments de complément. Thèse en Sciences des Aliments. Université Montpellier II. (2004) 245 P.

Cite This Article

Plain Text BibTeX RIS

APA Style

Armelle, M. T., Jethro, E. M. N. R., Regine, T. S., Christophe, M. K. J., Rebecca, N. J., et al. (2025). Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis. International Journal of Nutrition and Food Sciences, 14(4), 185-192. https://doi.org/10.11648/j.ijnfs.20251404.11

Copy | Download

ACS Style

Armelle, M. T.; Jethro, E. M. N. R.; Regine, T. S.; Christophe, M. K. J.; Rebecca, N. J., et al. Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis. Int. J. Nutr. Food Sci. 2025, 14(4), 185-192. doi: 10.11648/j.ijnfs.20251404.11

Copy | Download

AMA Style

Armelle MT, Jethro EMNR, Regine TS, Christophe MKJ, Rebecca NJ, et al. Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis. Int J Nutr Food Sci. 2025;14(4):185-192. doi: 10.11648/j.ijnfs.20251404.11

Copy | Download

@article{10.11648/j.ijnfs.20251404.11,
  author = {Mekam Tamdie Armelle and Ekwala Misse Ngangue Roland Jethro and Tuem Somon Regine and Manz Koule Jules Christophe and Nombo Josée Rebecca and Nsoga Jean Valery François and Bekwankoa Fofou Georges Steve and Mathieu Ndomou},
  title = {Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {14},
  number = {4},
  pages = {185-192},
  doi = {10.11648/j.ijnfs.20251404.11},
  url = {https://doi.org/10.11648/j.ijnfs.20251404.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251404.11},
  abstract = {Leafy vegetables, for the most part unconventional, are endowed with nutritional and therapeutic virtues. This study aimed at assessing the knowledge level in the Mifi division (Western Region of Cameroon) and the nutritional potential of Lactuca capensis leaves, a leafy vegetable consumed in West Cameroon. A nutritional survey was first carried out in 136 households using direct interview. Analysis of nutrient contents and phyto-chemical screening were carried out using standard methods of the AOAC. Results showed that Lactuca Capensis is known as wild vegetable by people over 40 years old (75.00%) and increasingly little known by youth. This vegetable is consumed in cooked (62.69%) or cooked and raw (37.31%) form. More than 94% of the amount need is harvested and more often during the rainy season (96.96%). The water content was 87.87%, crude protein, total fat, crude fibre, total carbohydrate and ash were 20.44%, 4.14%, 12.37%, 50.46% and 13.33% respectively compared to dry matter. Potassium with a content of 2200.67mg/100g, is the most abundant mineral. Average contents of vitamine C and total carotenoids were respectively 0.23g/100g and 1174µg/g. Analysis also revealed the presence of secondary metabolites namely condensed tannins, steroids, terpenes and saponins. Lactuca Capensis is therefore a source of nutrients and secondary metabolites essential for nutrition and health benefits for consumers.},
 year = {2025}
}

Copy | Download

TY - JOUR
T1 - Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis
AU - Mekam Tamdie Armelle
AU - Ekwala Misse Ngangue Roland Jethro
AU - Tuem Somon Regine
AU - Manz Koule Jules Christophe
AU - Nombo Josée Rebecca
AU - Nsoga Jean Valery François
AU - Bekwankoa Fofou Georges Steve
AU - Mathieu Ndomou
Y1 - 2025/07/08
PY - 2025
N1 - https://doi.org/10.11648/j.ijnfs.20251404.11
DO - 10.11648/j.ijnfs.20251404.11
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 185
EP - 192
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20251404.11
AB - Leafy vegetables, for the most part unconventional, are endowed with nutritional and therapeutic virtues. This study aimed at assessing the knowledge level in the Mifi division (Western Region of Cameroon) and the nutritional potential of Lactuca capensis leaves, a leafy vegetable consumed in West Cameroon. A nutritional survey was first carried out in 136 households using direct interview. Analysis of nutrient contents and phyto-chemical screening were carried out using standard methods of the AOAC. Results showed that Lactuca Capensis is known as wild vegetable by people over 40 years old (75.00%) and increasingly little known by youth. This vegetable is consumed in cooked (62.69%) or cooked and raw (37.31%) form. More than 94% of the amount need is harvested and more often during the rainy season (96.96%). The water content was 87.87%, crude protein, total fat, crude fibre, total carbohydrate and ash were 20.44%, 4.14%, 12.37%, 50.46% and 13.33% respectively compared to dry matter. Potassium with a content of 2200.67mg/100g, is the most abundant mineral. Average contents of vitamine C and total carotenoids were respectively 0.23g/100g and 1174µg/g. Analysis also revealed the presence of secondary metabolites namely condensed tannins, steroids, terpenes and saponins. Lactuca Capensis is therefore a source of nutrients and secondary metabolites essential for nutrition and health benefits for consumers.
VL - 14
IS - 4
ER -

Copy | Download

Author Information

Mekam Tamdie Armelle

Laboratory of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Contact Email

http://orcid.org/0009-0000-2769-2025
Ekwala Misse Ngangue Roland Jethro

Laboratory of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Contact Email

http://orcid.org/0000-0003-0690-1443
Tuem Somon Regine

Laboratory of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Contact Email

http://orcid.org/0009-0001-1385-7236
Manz Koule Jules Christophe

Laboratory of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Contact Email

http://orcid.org/0000-0001-9725-8996
Nombo Josée Rebecca

Laboratory of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Contact Email

http://orcid.org/0009-0009-1162-3020
Nsoga Jean Valery François

Laboratory of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Contact Email

http://orcid.org/0009-0003-1389-0890
Bekwankoa Fofou Georges Steve

Laboratory of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Contact Email

http://orcid.org/0009-0003-7223-0438
Mathieu Ndomou

Laboratory of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

Contact Email

http://orcid.org/0000-0001-5856-3613

Download PDF

Figure 1

Figure 1. Lactuca capensis plant.

Plain Text BibTeX RIS

APA Style

Armelle, M. T., Jethro, E. M. N. R., Regine, T. S., Christophe, M. K. J., Rebecca, N. J., et al. (2025). Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis. International Journal of Nutrition and Food Sciences, 14(4), 185-192. https://doi.org/10.11648/j.ijnfs.20251404.11

Copy | Download

ACS Style

Armelle, M. T.; Jethro, E. M. N. R.; Regine, T. S.; Christophe, M. K. J.; Rebecca, N. J., et al. Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis. Int. J. Nutr. Food Sci. 2025, 14(4), 185-192. doi: 10.11648/j.ijnfs.20251404.11

Copy | Download

AMA Style

Armelle MT, Jethro EMNR, Regine TS, Christophe MKJ, Rebecca NJ, et al. Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis. Int J Nutr Food Sci. 2025;14(4):185-192. doi: 10.11648/j.ijnfs.20251404.11

Copy | Download

@article{10.11648/j.ijnfs.20251404.11,
  author = {Mekam Tamdie Armelle and Ekwala Misse Ngangue Roland Jethro and Tuem Somon Regine and Manz Koule Jules Christophe and Nombo Josée Rebecca and Nsoga Jean Valery François and Bekwankoa Fofou Georges Steve and Mathieu Ndomou},
  title = {Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {14},
  number = {4},
  pages = {185-192},
  doi = {10.11648/j.ijnfs.20251404.11},
  url = {https://doi.org/10.11648/j.ijnfs.20251404.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251404.11},
  abstract = {Leafy vegetables, for the most part unconventional, are endowed with nutritional and therapeutic virtues. This study aimed at assessing the knowledge level in the Mifi division (Western Region of Cameroon) and the nutritional potential of Lactuca capensis leaves, a leafy vegetable consumed in West Cameroon. A nutritional survey was first carried out in 136 households using direct interview. Analysis of nutrient contents and phyto-chemical screening were carried out using standard methods of the AOAC. Results showed that Lactuca Capensis is known as wild vegetable by people over 40 years old (75.00%) and increasingly little known by youth. This vegetable is consumed in cooked (62.69%) or cooked and raw (37.31%) form. More than 94% of the amount need is harvested and more often during the rainy season (96.96%). The water content was 87.87%, crude protein, total fat, crude fibre, total carbohydrate and ash were 20.44%, 4.14%, 12.37%, 50.46% and 13.33% respectively compared to dry matter. Potassium with a content of 2200.67mg/100g, is the most abundant mineral. Average contents of vitamine C and total carotenoids were respectively 0.23g/100g and 1174µg/g. Analysis also revealed the presence of secondary metabolites namely condensed tannins, steroids, terpenes and saponins. Lactuca Capensis is therefore a source of nutrients and secondary metabolites essential for nutrition and health benefits for consumers.},
 year = {2025}
}

Copy | Download