Leptadenia hastata
Uses
Burkina Faso (Piéla, Chagna Province). The Gourmantché people prepare the leaves in cous-cous. They are first chopped and mixed with millet flour; then the mixture is steamed. Salt and butter made from the seeds of Butyrospermum parkii (G.Don) Kotschy (Synonym: Vitellaria paradoxa C. F. Gaertn.[SAPOTACEAE]] are added. Nigeria (Kano State, northern): leaves eaten.Niger (Tillaberi Region, Tabala Sarey, Zinder). Leaves used primarily as a condiment and in soups. Protein content = 19.1% and β-carotene = 50mg/g. Niger (Tillaberi Region, Tabala Sarey, Zinder). Leaves used primarily as a condiment and in soups. Protein content = 19.1% and β-carotene = 50mg/g.
Nutrient values (Niger sample): Mn = 52.84mcg/g Fe = 950.73mcg/g Ca = 117753mcg/g
Mg = 4361mcg/g Cu = 4.13mcg/g Zn = 18.01mcg/g
Additional Information
- Name Authority:
- (Pers.) Decne.
- Vernaculars:
- Hausa: Ya 'diya. Kanuri: Njera. Burkina Faso (Goumantché): Nallangou.
- Misc:
- Chemical composition (after Paton & Dunlop) (grams per 100g): Protein = 14.62g. Fat = 7.60g. Carbohydrate (soluble) = 41.08g. Fibre = 23.50g. Ash = 4.50g. Water = 8.70g. Calories = 299.
