Vol. 11, Issue 3 (2023)

Leafy vegetables are vitally important foods because they provide micronutrients essential for human health. Vigna unguiculata and Ficus exasperata are species used in the preparation of traditional dishes food, particularly in the North of Côte d'Ivoire. However, their nutritional importance is not well known by consumers. This study aims to evaluate the nutritive value of these two leafy vegetables. Powders of V. unguiculata and F. exasperata were prepared for biochemical analyzes. Results revealed significant differences at the 5% level. Ficus exasperata powder has a higher content of ash (16.79±0.17%) and carbohydrates (51.47±0.20%), compared to V. unguiculata which is richer in protein (30.71±0.03%), fibre (17.59±0.01%) and vitamin C (31.67±1.44 mg/100 g). Ficus exasperata leaves contain more polyphenols (845.28±0.71 mg/100 g), while V. unguiculata leaves contain the highest level of oxalate (62.33±3.67 mg/100 g). The nutritional quality of these two leafy vegetables could improve the nutritional status of the Ivorian people.