Composition, functional and nutritional quality of marama ( Tylosema esculentum) storage root
- PDF / 493,794 Bytes
- 12 Pages / 595.276 x 790.866 pts Page_size
- 100 Downloads / 192 Views
ORIGINAL ARTICLE
Composition, functional and nutritional quality of marama (Tylosema esculentum) storage root Adedola S. Adeboye1
•
Naushad M. Emmambux1
Revised: 16 November 2020 / Accepted: 18 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Marama root is known to be the major source of nutrition for the first settlers (the Herero, Tswana and Khoisan people) of Sub-Sahara Africa, but it is not yet domesticated. The potential of Marama (Tylosema esculentum) root in food and nutrition security may pave way for the domestication of the plant in Sub-Saharan Africa. Marama storage roots collected from two locations, Omipanda and Okomumbonde in Namibia were analysed and compared to commercial potato and waxy potato tuber as well as sweet potato root. Fresh weight (FW) marama roots had mean water content, crude protein, fat, ash, and starch content of about 866, 24, 2, 22, and 56 g/kg root, respectively. Marama root showed higher total soluble solids (4.3°) compared to potato, waxy potato and sweet potato. The swelling index (3 g/g) and water absorption capacity (1.5 g/g) of marama root were close to those of sweet potato, but lower than those of the potato and waxy potato. The soluble and insoluble dietary fibre of marama root (4.8, and 15%, db, respectively) were higher than those of the commercial potatoes; and the in vitro- starch digestibility of marama root was close to those of potatoes. Marama root has potential as prebiotic and its food value is similar to sweet potato in functional properties and nutritional composition. The high soluble solids of marama root can enhance the energy density of complimentary food, but will
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04924-2) contains supplementary material, which is available to authorized users. & Adedola S. Adeboye [email protected] 1
Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20 Hatfield, Pretoria 0028, South Africa
require compositing with high protein legume flour. There is a prospect of a protein-energy dense composite flour from a blend of the bean and root. Keywords Marama root Potato varieties Proximate composition Physicochemical properties Functional properties In-vitro starch digestibility
Introduction Marama (Tylosema esculentum) is an indigenous, underutilized, storage root forming leguminous crop native to the Kalahari desert of Southern Africa. It is not domesticated but well adapted in arid areas of Botswana, Namibia and parts of South Africa (Gauteng, North-West and Limpopo provinces) (Norman and Cunningham 2006). According to Holse et al. (2012), marama is native to the Herero, Tswana and Khoisan people of Southern Africa. The Southern Africa sub-continent is reported to be vulnerable to negative impact of climate change on several crops that are important to rural livelihoods. Appropriate adaptation measures are reported to be needed to mitigate the impact of climate change on food security
Data Loading...
