# Nutritional, Phytochemical, and Functional Properties of Four Edible Orchid Species from Malawi

## TL;DR

This study analyzes the nutritional and phytochemical content of four edible orchid species from Malawi to support their traditional use in rural diets.

## Contribution

The study provides the first detailed nutritional and phytochemical analysis of four Malawian orchid species.

## Key findings

- Satyrium carsonii and Satyrium trinerve had the highest protein and carbohydrate contents, respectively.
- Disa zombica had the highest total phenolics and water absorption capacity.
- The orchids contain essential nutrients and functional properties useful for food product development.

## Abstract

Terrestrial orchid tubers are an important source of food in some parts of Africa and are traditionally included in the diets of most rural communities in Malawi. However, there is limited information on the nutritional and phytochemical content of the Malawian orchids to substantiate their traditional use. The present study evaluates the nutritional and phytochemical variation of four orchid species: Disa zombica, Satyrium buchananii, Satyrium carsonii, and Satyrium trinerve, collected from the same ecological zone of Malawi. The proximate content, minerals, phytochemicals, and functional properties were analysed using official procedures. Protein ranged from 2.19% to 4.65%, whereas carbohydrate ranged from 65.24% to 80.22%, with S. carsonii and S. trinerve registering the highest protein and carbohydrate contents, respectively. Iron and potassium were highest in D. zombica, while sodium and calcium were highest in S. buchananii. The total phenolics ranged from 228.56 to 500.00 mg GAE/100 g, with D. zombica registering the highest. The water absorption capacity ranged from 4.10 to 10.88 g/g. Despite variable levels, the study provides evidence that orchid species contain essential nutrients and phytochemicals important for human nutrition and health. Furthermore, the functional properties can be utilised in the development of food products, such as baked products.