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A matured flowering Solanum torvum plant. Photo credit: Emmanuel Kwadwo Sekyere.
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The fruits and leaves of Solanum torvum are good sources of nutrients and minerals for the prevention of nutrient deficiencies. However, there is limited information on the effect of boiling on the nutrients, minerals and phytochemicals in the fruits and leaves. This study sought to assess the mineral, macronutrient and phytochemical compositions o...
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Citations
... These foods do not support immune defence, growth and metabolic functioning but only provide energy (Meenakshi et al., 2022). S. torvum and S. nigrum locally referred to Ekwanho nsusua and nsusua respectively are rich in minerals and vitamins (Abraham et al., 2022). Traditionally they are used to boost the haemoglobin levels of pregnant mothers and children because of their high iron content (Agyei-Poku, 2017). ...
... Melila et al. (2021) found that the moisture content of freeze-dried S. torvum berries was 79.28 ± 0.06%. Furthermore, it was found by Abraham et al. (2022) and Essuman et al. (2015) that the moisture content of freeze-dried S. torvum berries was 79.89 ± 0.49 % and 86.23%, respectively. ...
... Furthermore, Melila et al. (2021) reported 0.06 ± 0.004%, 8.81 ± 1.46%, 10.72 ± 0.51% and 25.12 ± 1.92 % as total ash, crude fat, crude protein and crude fibre respectively for freeze dried berries of S. torvum. In a similar study, 84.43 ± 1.11%, 0.06 ± 0.01%, 5.25 ± 0.98%, 17.05 ± 1.08% and 16.27 ± 2.21% were the moisture content, total ash, crude fat, crude protein and crude fibre respectively for freeze dried leaves of S. torvum (Abraham et al. 2022). Except for % crude protein and moisture content, results for all other proximate parameters in this study were higher than those reported by Melila et al. (2021) for dried berries and leaves of S. torvum. ...
... This plant is native to tropical and subtropical regions of Africa, Asia, and the Americas. Turkey berry has a long history of use in various culinary and traditional medicinal practices across different cultures [3,25,68]. ...
This chapter aims to discuss the phytomedicinal value of turkey berry (Solanum torvum Sw.). The shrub or small tree, turkey berry, is native to tropical and subtropical regions of Africa, Asia, and the Americas and has a long history of use in various culinary and traditional medicinal practices across different cultures. However, it is highly adaptable to different ecological niches, which allows it to grow in a variety of habitats, from coastal areas to highlands. The eggplant or tomato-like fruits of S. torvum have a unique aroma, sweet taste, and high phenolic contents that are essential to the dietary and medicinal properties of the plant. The plant is rich in vitamins, minerals, dietary fiber, protein, and secondary phytochemicals like flavonoids, alkaloids, tannins, saponins, essential oils, glycosides, and steroids. It is used to prepare curry and gravy dishes, stir fries, pickles and chutneys, soups and stews, sauces and sambals, fried snacks, stuffed dishes, rice-based dishes, and other traditional dishes. The ethnobotanical values of S. torvum include rituals and symbolism, culinary traditions, economic uses, and traditional medicine. The plant is used to aid digestion as well as an anti-inflammatory, antioxidant, antimicrobial, immune modulation, cardiovascular health maintenance, wound healing, antidiabetic, weight management, and fever reduction. Clinical research on turkey berry is ongoing, and there is still much to learn and explore regarding the potential health benefits and therapeutic
applications of the plant. Some herbal products containing turkey berry include herbal teas, herbal powders, herbal tinctures and extracts, capsules, herbal blends, and infusions. Turkey berry is generally considered safe for consumption when used in moderation as a food or traditional herbal remedy. However, like many botanicals, excessive or improper use can potentially lead to adverse effects.
