BIOACTIVE COMPOUNDS IN UNDERUTILIZED WEST AFRICAN LEAFY VEGETABLES AND LEGUMES: A SYSTEMATIC REVIEW OF EXTRACTION, PROCESSING, BIOACCESSIBILITY, AND FOOD APPLICATION EVIDENCE (2015– 2025)
DOI:
https://doi.org/10.66811/eijrihs.vol1.no6.106Keywords:
phytochemicals, green extraction, gastrointestinal digestion, food processing, underutilized speciesAbstract
Background: Indigenous and underutilized leafy vegetables and legumes are part of West Africa’s diverse food systems and contain compounds of potential nutritional and functional value. Evidence on their bioactive profiles, extraction, processing, digestion, and food uses, however, is spread across different species and study designs. Objective: This review examined primary studies published from 2015 to 2025 on bioactive compounds in selected underutilized or indigenous West African leafy vegetables and legumes. The review focused on compound profiles, extraction and processing methods, bioaccessibility, and food applications. Methods: PubMed/MEDLINE, Google Scholar, and African Journals Online were searched in July 2026. Three reviewers screened records against predefined criteria using the PRISMA 2020 framework. The protocol was registered prospectively in PROSPERO (CRD420261429099). The search yielded 51 records; six duplicates were removed, 45 records were screened, 29 full texts were assessed, and 17 primary studies met the inclusion criteria. Results: Phenolics and flavonoids were the most commonly reported compound groups. Most studies used conventional solvent extraction; ultrasound-assisted and pressurized liquid extraction appeared less often. Few studies directly examined bioaccessibility through digestion, as many measured phytochemical content or biological activity without assessing gastrointestinal release. Plant part, genotype, and processing conditions influenced reported phytochemical profiles and antioxidant outcomes. Food-related applications included beverage formulation and the use of plant extracts as preservatives. Conclusion: Selected underutilized West African plant foods may be useful sources of bioactive compounds, but differences in methods and the limited number of digestion studies constrain comparisons and conclusions about health effects. Future work should use standardized extraction and digestion methods and assess safety and performance in food matrices.
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