Edible Indigenous Wild Fruit Plants of Eastern Botswana

Motlhanka, D.M.T.; Motlhanka, P.; Selebatso, Tebogo

doi:10.3923/ijps.2008.457.460

Cited by 29 publications

(30 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…When fully developed though unripe fruits are harvested, they are subsequently buried under a thin layer of sand for several months until ripe (or until they liquefy) to protect them from other fruit hunters and animals (2,11,24,51) and to prevent postharvest losses (Fig. 1).…”

Section: Post-harvest Handling and Storagementioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

View full text Add to dashboard Cite

Monkey orange (Strychnos spp.) is a widely distributed fruit species in Southern Africa commonly consumed by the local population. It has potential to improve the nutritional status of rural populations, being a precious food source in areas with periodic shortages, since it is rich in vitamin C, zinc, and iron. To improve the availability of this food outside its production season, processing and preservation techniques used at household level need upgrading as they are unreliable and their effects on nutritional quality are unknown. Based on this review, we recommend better indigenous fruit production as a sustainable solution to malnutrition in rural areas in transition countries.

show abstract

Section: Post-harvest Handling and Storagementioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

View full text Add to dashboard Cite

show abstract

“…Wild and semi-wild fruit resources are not only important as food but may also have several other functions and services (Motlhanka et al 2008, Tabuti et al 2004, such as medicinal applications or bee forage, although their relative importance depends on local circumstances. Due to their diverse functions, these resources may be exposed to overexploitation or otherwise threatened, especially in periods of food scarcity.…”

Section: Introductionmentioning

confidence: 99%

Ethnobotany of Wild and Semi-Wild Edible Fruit Species used by Maale and Ari Ethnic Communities in Southern Ethiopia

Kidane

Maesen²,

Andel

et al. 2014

Ethnobot. Res. App.

View full text Add to dashboard Cite

“…The taste is sweet and the flavour is like that of apple (Behr, 2004) and ripens from January to May in southern Mozambique (Prins and Maghembe, 1994;Amarteifio and Mosase, 2006). It is consumed fresh, mixed with milk (Motlhanka et al, 2008), or made into a pulp, as a substitute for apple sauce in puddings. It is also used for making juice and alcoholic beverages.…”

Section: Introductionmentioning

confidence: 99%

“…infausta belongs to the Rubiaceae family (Mbukwa et al, 2007;Motlhanka et al, 2008). The fruit of V.infausta has a diameter of about 3-6 cm, its colour varies from green to light brown when ripe, and it contains 3 to 5 seeds embedded in the soft pulp.…”

Section: Introductionmentioning

confidence: 99%

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

et al. 2013

View full text Add to dashboard Cite

Softening of dried Vangueria infausta using maltodextrin and sucrose was investigated experimentally. The pulp of V. infausta was dried in a convective dryer, the influence of drying temperature as well as relationship between water content and water activity were examined. In this study, 48 samples of V. infausta pulp, with and without maltodextrin or sucrose, were dried at air temperatures of 60 and 80°C, at a constant air velocity of 3 m/s, for 0-240 min, and until constant weight. The water content, water activity, hardness and toughness were evaluated throughout the drying process. Samples dried at 80°C exhibited shorter drying times than samples dried at 60°C. The water activity of fruit dried for 240 min at 80°C varied from 0.633 to 0.759, and the fruit was thus safe regarding microbiological spoilage. The hardness and toughness of the dried fruit pulp increased with the reduction in water content, and it was observed that samples of pure pulp became unacceptably hard and tough, when dried to the level needed to obtain microbiological stability. The addition of sucrose as well as maltodextrin has shown to be able to reduce the hardness as well as the toughness of the dried fruit pulp; which can be considered as a strategy to obtain dried fruit pulp with suitable consistency.

show abstract

Edible Indigenous Wild Fruit Plants of Eastern Botswana

Cited by 29 publications

References 3 publications

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ethnobotany of Wild and Semi-Wild Edible Fruit Species used by Maale and Ari Ethnic Communities in Southern Ethiopia

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

Contact Info

Product

Resources

About