Protein content was analysed by the Kjeldahl method according to AOAC method, 991.20 (Latimer, 2012). The amount of protein contained in the indigenous vegetables was calculated from total nitrogen multiplied by 6.25. Crude fats were extracted in Soxtec Avanti 2055 (Foss, Denmark) with petroleum ether at 40–60 C according to AOAC method 948.15 (Latimer, 2012). Total carbohydrates were calculated by subtracting the sum of the percentage moisture, total fat, protein and ash from 100%.