“Neglected But Nutritious, Functional and Dietary Potential of Amaranthus Spinosus and Amaranthus Hybridus”

Indigenous leafy vegetables contribute significantly to food security, particularly among low-income households in both urban and rural areas. Amaranthus spinosus and Amaranthus hybridus are widely distributed underutilised plants often regarded as weeds. This study assessed their nutritional and non-food values to evaluate their potential as a vegetable source for vulnerable populations. The study was conducted in Chilanga District, Mpamba area, Lusaka Province, from December 2023 to February 2024. Ten samples of each species were collected from small-scale farms and analysed at the University of Zambia Plant Science Laboratory. Moisture content was determined using the oven-dry method, crude protein via the Kjeldahl method, and crude fibre, fat, ash, and carbohydrate through standard proximate analysis. Results indicated that A. spinosus contained 84.44% moisture, 4.18% protein, 0.63% fat, 3.4% fibre, 2.15% ash, and 7.01% carbohydrate, while A. hybridus had 85.0% moisture, 4.26% protein, 0.68% fat, 2.8% fibre, 2.36% ash, and 7.36% carbohydrate. Crude protein content of both species was significantly higher than that of cabbage, rape, and tomato (p < 0.05). Questionnaire data indicated notable non-food benefits, particularly in health and medicinal uses. However, popularity was low among young consumers due to negative perceptions of indigenous vegetables as “old-fashioned”. These findings demonstrate that Amaranthus spinosus and A. hybridus are rich sources of essential nutrients and possess important functional benefits. Enhancing awareness of their nutritional and health value could increase consumption, contributing to improved dietary diversity and reduction of hunger and malnutrition.

Macronutrients, Amaranthus spinosus and hybridus, Indigenous leafy vegetable, non-food value.

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