Wild edible plants play an essential role in enhancing diets, particularly in developing nations. Macaranga peltata, a member of the Euphorbiaceae family and one of the 300 species within the genus Macaranga, has significant culinary and medicinal value. Traditionally, it has been utilized to address various health conditions such as fever, headaches, stomach disorders, and skin issues. Research highlights its potent antioxidant and anti-cancer properties. The leaves of Macaranga peltata are versatile, often cooked or steamed for consumption as a vegetable, while also finding applications in various culinary preparations. Meanwhile, the fruits are underutilized in Kerala. Even though, M. peltata has several culinary uses, scientific validation regarding the proximal composition is not available. In this context, the present study aims to analyse and compare the nutritive and anti-nutritive potentiality of Macaranga peltata (Roxb.) fruits and leaves. Proximate composition of M. peltata leaves and fruits were analyzed in terms of Moisture, ash content, fibre content, amino acid, protein, carbohydrate, vitamins, phenol, tannin and phytic acid using standard protocols. The results showed that the leaves and fruits contain appreciable amount of the basic food nutrients such as protein, amino acid, carbohydrates, vitamins and fiber. Anti-nutritional factors like tannin and phytic acid were below the tolerable value. From the results it can be concluded that M. peltata leaves and fruits can supply substantial amount of the required daily intake. Integrating modern processing techniques such as drying, fermentation, and extraction methods with traditional knowledge has the potential to establish a strong foundation for the commercial utilization of this plant. This approach could facilitate the development of innovative food products and broaden its applications in the pharmaceutical sector.
amino acid, ash, carbohydrate, fibre, Macaranga, nutrition, phenol, phytic acid, protein, tannin, vitamins
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