Discover Food· 2026Q2· Review
Utilisation of spider plant (Cleome gynandra L.) in Sub-Saharan Africa: a scoping review
- 0citations
- Q2SCImago
- 2026year
Short summary
Spider plant (Cleome gynandra L.) is a highly nutritious indigenous leafy vegetable in Sub-Saharan Africa, rich in protein, vitamins A, C, E, and essential minerals, yet largely neglected in agricultural systems.
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Key points
- Spider plant is a widely consumed indigenous leafy vegetable and medicinal plant across Sub-Saharan Africa.
- It is rich in protein, dietary fiber, vitamins (A, C, E), minerals (iron, calcium, zinc, magnesium), and antioxidants.
- The plant contributes significantly to dietary diversity, micronutrient intake, and household food security.
- Despite its benefits, spider plant has been neglected in agricultural and food systems.
AI-generated from the title and abstract; the full text is not read.
Abstract
Cleome gynandra, commonly known as spider plant, is an indigenous leafy vegetable widely consumed in Sub-Saharan Africa (SSA). Despite its adaptability to harsh environments and nutritional benefits, the spider plant has been neglected in agriculture and food systems. This scoping review identified and synthesised the existing literature on spider plant use in SSA, focusing on its cultivation, consumption, nutritional value, processing, value addition, and associated challenges. A comprehensive literature search was conducted using major electronic databases, including Scopus, Web of Science, PubMed, ScienceDirect, and Google Scholar. The review found that the spider plant is widely used across many SSA countries as an indigenous leafy vegetable and medicinal plant. It is known for its high content of protein, dietary fibre, vitamins (A, C, and E), important minerals (iron, calcium, zinc, and magnesium), and antioxidants. The crop is of great significance in promoting dietary diversity, micronutrient intake, and household food security. Clearly, the spider plant holds enormous potential for nutrition security and sustainable agriculture in SSA. Future studies should explore the use of spider plant for biological fortification of various food products to enhance their nutritional quality and functional properties.
The authors' abstract, as published at the source. Discover Food, 2026 · DOI ↗
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ForestryAgricultural and Biological Sciences