Nutritional Composition of Some Wild Plant Foods and Honey Used by Hadza Foragers of Tanzania

Murray, Shawn S.; Schoeninger, Margaret J.; Bunn, Henry T.; Pickering, Travis Rayne; Marlett, Judith A.

doi:10.1006/jfca.2000.0960

Cited by 153 publications

(147 citation statements)

References 23 publications

Supporting

Mentioning

115

Contrasting

Unclassified

Order By: Relevance

“…Honey, which contains 36% glucose, 44% fructose, and 20% water (Murray et al 2001), is a preferred food among some modern huntergatherer populations, such as the Hadza and the Aché, due to its sweetness and energy density (Kaplan et al 1984;Skinner 1991;Berbesque et al 2011). The importance of honey during hominin evolution has been discussed (Crittenden 2011), however, it may not have been widely available year-round in sufficient quantities to meet the need for glycemic carbohydrate of large groups of individuals (estimated at 50 g per day per person).…”

Section: Salivary Amylasesmentioning

confidence: 99%

The Importance of Dietary Carbohydrate in Human Evolution

Hardy¹,

Brand‐Miller²,

Brown³

et al. 2015

The Quarterly Review of Biology

193

137

View full text Add to dashboard Cite

Section: Salivary Amylasesmentioning

confidence: 99%

The Importance of Dietary Carbohydrate in Human Evolution

Hardy¹,

Brand‐Miller²,

Brown³

et al. 2015

The Quarterly Review of Biology

193

137

View full text Add to dashboard Cite

“…Enfin, pour les trois échantillons de fruits, les graines ont représenté plus de 70 % du poids total. Ces résultats concordent avec ceux obtenus par Soloviev et al [12] et de Murray et al [19].…”

Section: Proportions Des Constituants Du Fruitunclassified

Caractérisation du fruit du baobab et étude de sa transformation en nectar

Cissé

Sakho

Dornier

et al. 2009

Fruits

View full text Add to dashboard Cite

--Introduction. The baobab tree (Adansonia digitata L.) grows wild in Senegal where the fruit is consumed in various forms. Although the plant ecology and botany have been well studied, works relating to the fruit processing or the impact of processing on the quality of the final products are rare. In order to evaluate the technological potential of these fruits, as a precondition to the development of their processed products on the local, regional and international markets, we attempted to characterize the raw material better (biochemical composition and nutritional quality), and we studied the processing of the product into nectar. Materials and methods. Our study related to twelve without-shell fruit samples of A. digitata collected between 2004 and 2006 in various zones of Senegal. Proportions of the various components of the fruit (pulp, seeds, fibers) were assessed, then various physico-chemical characteristics of the pulp and seed were analyzed. The microbial flora present in traditionally prepared drinks was studied. Pasteurization techniques and crossflow microfiltration of nectars were applied. Various uses and traditional fruit processing were evaluated starting from a survey carried out with a sample of 93 people questioned in Dakar and Saly. Results and discussion. The pulp was characterized by a low water content (6-15%), a strong acidity (68-201 mEq·100 g -1 ) and high contents of sugars (20-32%), ascorbic acid (125-312 mg·100 g -1 ), minerals (6%) and starch (41-47%). The chromatograms obtained by GC/MS on the fruit pulp identified 10 aroma compounds, especially isopropyl myristate, an unidentified phenolic compound and nonanal. Without special precaution, the pulp composition evolved during storage and its quality was quickly degraded. The survey carried out showed that the fruit pulp of the baobab tree is mainly used for the development of ] for a volumetric reduction ratio ranging between 1 and 2. These low permeate fluxes compromise the potential of crossflow microfiltration for the stabilization of the nectar. Conclusion. In the future, from the point of view of a local production of nectar from the baobab tree fruit, research will have to be focused on the thermal stabilization of drinks.Senegal / Adansonia / fruit juices / keeping quality / pasteurizing / microfiltration Caractérisation du fruit du baobab et étude de sa transformation en nectar.Résumé --Introduction. Le baobab (Adansonia digitata L.) est un arbre qui pousse à l'état sauvage au Sénégal où le fruit est consommé sous différentes formes. Si l'écologie et la botanique de la plante ont été bien étudiées, les travaux portant sur la transformation du fruit ou sur l'impact des traitements de transformation sur la qualité des produits finis sont rares. Afin d'évaluer le potentiel technologique de ces fruits, en préalable au développement de leurs produits de transformation sur les marchés locaux, régionaux et internationaux, nous avons cherché à mieux caractériser la matière première (composition biochimique et qualité nut...

show abstract

“…Pollen is the Murray et al (2001) (continued) sole protein food harvested by bee foragers in their natural environment (Ismail et al 2013). Bees usually mix pollen grains with nectar or regurgitated honey, in order to make it stick together and adhere to their hind legs.…”

Section: Pollenmentioning

confidence: 99%

Typical edible non-dairy animal products in Africa from local animal resources

Mattiello

Caroprese

Crovetto

et al. 2017

Italian Journal of Animal Science

View full text Add to dashboard Cite

This review aims to identify the main typical non-dairy edible products of animal origin available in Africa, describing their production processes and their strengths and constraints. Farm animals are mainly raised in an extensive, family-run system; there is, however, a significant development of intensive poultry production. Meat products are usually obtained by drying, but meat and/or offal can also be stored as stuffed products and can be additionally treated by smoking and/or curing. The increasing poultry production provides eggs and meat at low price. The small-scale/ family farms are managed mainly by women and children, with a positive social impact. The assets and limits of local breeds and of extensive versus semi-extensive or intensive production systems are discussed. Seafood are an essential source of proteins, minerals and micronutrients. Due its high perishability, the proportion of cured fish in this continent is higher than the world average. Wildlife can supply high-quality meat, but attention must be paid to the vulnerable/ endangered species and to the sanitary aspects of this food chain. Insects are traditionally consumed in Africa, supplying very cheap highly nutritive food, with low environmental impact. Finally, a variety of honey and other bee products, including some Slow Food praesidia, are described. From the point of view of the respect of biodiversity and ecosystems, local culture, accessibility and nutritional requirements, animal productions in Africa are usually carried out in a sustainable way; however, the low efficiency of most traditional production systems represents an important limit, also in relation to export opportunities. ARTICLE HISTORY

show abstract

Nutritional Composition of Some Wild Plant Foods and Honey Used by Hadza Foragers of Tanzania

Cited by 153 publications

References 23 publications

The Importance of Dietary Carbohydrate in Human Evolution

The Importance of Dietary Carbohydrate in Human Evolution

Caractérisation du fruit du baobab et étude de sa transformation en nectar

Typical edible non-dairy animal products in Africa from local animal resources

Contact Info

Product

Resources

About