A comprehensive review on the uses and nutritional potentials of wild edible plants species for food security in sub-Saharan Africa

Wild edible plants that provide non-timber forest products for food are a source of subsistence for people in sub-Saharan Africa, particularly in rural areas. However, the uses and nutritional potentials of these wild plants are poorly documented. This study aims to summarize the scope of knowledge on wild edible plants in sub-Saharan Africa. Scientific articles related to plant uses and nutritional potential were searched on Google Scholar, Web of Science, ScienceDirect, Scopus and PubMed using various keywords. A total of 420 species belonging to 215 genera and 69 families were identified as contributing to food security. Adansonia digitata L., Balanites aegyptiaca (L.) Delile, Bombax costatum Pellegr. & Vuillet, Annona senegalensis Pers. and Tamarindus indica L. were the most represented according to the relative importance index. Eight edible parts were listed, among which fruits, flowers, seed oil and leaves were the most widely used. Fruits and flowers were the most used in drinks and condiments. Amino acids, lipids, glucids, fibres, water content, fatty acids, minerals, vitamins, energy value and proteins were the nutrients recorded in the parts of edible plants. Vitamins are more commonly found in fruits while proteins are found in seed oil, leaves and flowers. The wild edible plants species contain food properties such as aroma, sweetness, acidity and sourness, as well as nutritional value. Acidifying/souring properties are found in leaves while aroma is found in flowers. Identifying plants with high nutritional value could help guide conservation efforts and their inclusion in nutritional programs for sustainable food and nutritional security in sub-Saharan Africa. The results obtained on the nutritional potentials of different parts of plants open the prospects for the formulation of new food products to improve the diet of local people.