CONSUMPTION LEVEL AND PROPERTIES ATTRIBUTED TO SOUMBARA FROM NÉRÉ (Parkia biglobosa) AND TO THE LEAVES OF Moringa oleifera IN CÔTE D’IVOIRE

Leafy vegetables, like oilseed plants, are a major dietary source of micronutrients and phytonutrients required to counteract micronutrient deficiencies and metabolic diseases. The aim of this study was to determine the consumption level and to identify the properties attributed to soumbara from néré (Parkia biglobosa) and to the leaves of Moringa oleifera. A structured questionnaire was designed and administered using a cluster sampling method. Results showed that soumbara was most widely consumed in Korhogo (97.47%), whereas leaves of Moringa oleifera were most consumed in Bouaké (69.74%) and Abidjan (67%). Both soumbara and Moringa leaves were mainly consumed as sauce, at 58.62% and 65.86% respectively. Moringa leaves were consumed because they were perceived to prevent disease (47.89%) and to exert a laxative effect (32.46%). In addition, respondents consumed soumbara because of the improved digestion it was believed to promote (33.94%) and for its fortifying properties (25.84%). Regarding therapeutic properties, soumbara from néré was consumed for its hypotensive properties (33.7%) and Moringa leaves for their antidiabetic properties (31.7%). Overall, soumbara and Moringa leaves are consumed for their perceived health benefits.