Profile healthy and low-calorie nutritional value and organoleptic properties of sauces made from powders of cooked young Myrianthus arboreus leaves from the region of the Me and the Gôh

Leafy vegetables, widely consumed in sub-Saharan Africa, are an important nutritional asset. They are generally consumed in the form of sauces. The aim of this study is to establish the SAIN and LIM nutritional profile of cooked Myrianthus arboreus leaf powders and to assess the influence of cooking methods and times on the organoleptic characteristics of young Myrianthus arboreus leaves. This study shows that cooking times and methods affect the sensory characteristics of Myrianthus arboreus leaves. The development of the nutritional profile using the SAIN and LIM markers made it possible to classify all leaf powders in group 1, which is recommended for consumer health. Sauces made from leaf powders steamed for 10 minutes received overall ratings of 5.55 ± 0.55 and 5.14 ± 0.33 and were the most appreciated by the panelists.