Physical Characterization of Two Wild Varieties of Edible Orchid Tubers

Fonmboh, Dobgima John; Achick, Tembe Estella; Ntungwen, Fokunang Charles; Divine, Bup Nde

doi:10.11648/j.abb.20190704.13

Cited by 3 publications

(7 citation statements)

References 19 publications

(24 reference statements)

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“…Nyam Ngub as named by most fufu corn eaters or chengni from the Ngemba's , achu eaters of the North West region of Cameroon is an endogenously processed food from terrestrial wild orchid tubers and consumed in the form of meat snack, relish, meat substitute and/ or meat replacement [30,31]. To produce Nyam ngub, the wild orchid tubers are washed, drained, crushed in a mortar after which water is added and mixed.…”

Section: Nyam Ngubmentioning

confidence: 99%

“…Wood ash extract made from special woods and/ or plant stems is then added and homogenized after which the mix is packaged in flamed plantain leaves and steam cooked for about 40-60 mins. The gel-like cooked product is cooled and eaten directly or a the source eaten along with corn fufu, or other cereal related meals [30].…”

Section: Nyam Ngubmentioning

confidence: 99%

“…Plant proteins are therefore a versatile source for animal protein and meat alternatives are considered one of the most suitable methods to introduced plant proteins in order to propose a wider range of proteins for human foods [24]. Though traditionally structured products like the east Asian tofu, seitan and tempeh [25,26] and the African Chikanda, Kinaka [27,28], Napsie [29] and Nyam ngub [30,31] had been in existence for decades; meat analogues research is a budding area in Europe and the Americas dating back to the early 1960s [32]. In fact, many of the modern technologies that are used to manufacture meat analogues today were first patented in 1947 and 1954 [33].…”

Section: Introductionmentioning

confidence: 99%

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The Advances of Plant Product Meat Alternatives as a Healthier and Environmentally Friendly Option for Animal Meat Protein Consumption

Fonmboh

Aba

Awah

et al. 2021

AJB2T

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High protein from meat consumption has been associated recently to environmental depletion and health related issues despite the important contribution of meat and meat products in diet and growth development. This has motivated debates on a drastic shift from excessive meat consumption amongst stake holders, academics, animal rights activists and environmentalist as informed consumers are pushing food scientist for a more sustainable alternative protein source. Plant proteins are considered a suitable alternative protein. However, the nutritional, functional potential and the form of presentation have shown some technological difficulties which indicates that direct transformation of plant proteins to meat products is less feasible. Though meat alternative research is promising in developed countries, there are technological breakthroughs that have permitted to replace in part or fully certain sensory attributes of meat inspired by the technology behind the ancient east Asian traditionally structured products like tofu, seitan and tempeh. However, despite the global increase in meat consumption associated with high standard of living, the search for the meat protein alternative from plant products have been limited to the conventional sources of soybeans, beans, lentils, vegetables and pulses. Future research could be diversified and orientated towards improving the existing African foods produced endogenously from wild orchid tubers widely consumed in low middle income countries in the form of cakes, meat substitutes, fake meat, mock meat and/or meat replacements. The successful production of a convenient and acceptable plant-based meat replacement will go a long way to reduce or eliminate excessive meat consumption. This review is geared towards a wider data search concerning the advances in meat alternative research and particularly to illustrate on some neglected African endogenously processed products consumed as meat alternatives that needs further research on the wild tubers sources as ingredients for potential convenient and acceptable meat alternatives or extender.

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Section: Nyam Ngubmentioning

confidence: 99%

Section: Nyam Ngubmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Advances of Plant Product Meat Alternatives as a Healthier and Environmentally Friendly Option for Animal Meat Protein Consumption

Fonmboh

Aba

Awah

et al. 2021

AJB2T

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“…Research has shown that Dendrobium spp., Gastrodium spp., and the hyacinth orchid (Bletilla striata) have been used in the treatment of ailments like hemorrhages of the stomach or lungs, uterine bleeding, and nose bleeds, as well as whooping cough [1,33], and more medicinal uses are being uncovered across the world [11,60].…”

Section: Edible Orchids Of Cameroonmentioning

confidence: 99%

“…Orchids belong to a very diverse, attractive and economically important family Orchidaceae, distributed from tropical to temperate zones, with nearly 30,000 known wild species and about 100,000 hybrids [1]. All orchids are herbaceous plants in life forms and classified into four categories in natural habitat: Orchids are popularly known for their beautiful flowers which make them a plant resource of great exotic, economic importance in the global horticultural industry.…”

Section: Introductionmentioning

confidence: 99%

An Overview of the Ethnobotanic, Ethnopharmacological and Medicinal Importance of Edible Wild Root Tuber Orchids in Cameroon

Fonmboh

Fokunang

Ndasi

et al. 2021

AJB2T

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Orchids are well known for their beautiful exotic flowers, and food-flavoring products which make them a resource of great economic importance in the global horticultural and food industries. In Cameroon, orchids are particularly important for their tubers which are used for food and traditional medicine. Orchids are therefore of considerable economic importance, traded within and across the regions and out of the country. Few research works have reported for these orchids in Cameroon exploring mostly identification and taxonomy. It is therefore the responsibility and duty of the local population to valorize the tubers for national use based on their awareness of the hidden potentials for food and medicine. Many people will have eaten orchids without realizing, due to the countless products in international trade that contain the seeds of artificially propagated Vanilla orchids. However, this legal trade is only one example of orchids being used as ingredients in food and drink. One example is the trade in chikanda, a cake made from the ground tubers of terrestrial orchids and consumed in several countries in Central and East Africa. Another product made from the ground tubers of terrestrial species is salep, which is used as an ingredient in hot drinks and ice cream and consumed mainly in Turkey and neighboring countries. The high exploitation with no biodiversity and conservation strategic plan by indigenes is a call for concern about the sustainability as future existence of these wild edible orchids is highly threatened; reason why orchids are on the international red list. This paper reviews the ethnobotanical and medicinal uses of orchid roots and tubers with a focus on Cameroon. The review highlights some of the areas that require more focus in terms of research and policy interventions, namely identification of all edible orchids, domestication of edible orchids, and trade controls. Focusing on Cameroon, this paper reviews and examines the edible root and tuber orchids developments based on information from some of the work that has been done in Cameroon, the ethnobotanic, ethnopharmacological and medicinal uses of these orchids.

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Determination of Physical and Mechanical Properties of Potatoes and the Importance in Food Chemistry

Lammari¹,

Khlifa²,

Hamed³

et al. 2022

Rev. Chim.

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The physical, mechanical and morphological data of foods are essential in the separation and aeration processes, whether in the case of transportation or storage, in order to preserve the freshness of these products, and in this context we try to predict and implement some experiments that will be validated through equations, where it is desirable to determine the relationships among the characteristics. Key physical and mechanical parameters, for example, fruits are often classified by size, but it may be more economical to develop a method that classifies them by weight when designing a machine, the relationship between weight and intermediate dimensions is essential. These physical and technical properties of the potato had to be evaluated to know the effect of surface conditioning, the limits of loading without damage, as well as to allow the volume of breathing during all stages of the life cycle especially in the case of harvesting, transportation and storage, which is also important for the design of harvesting and harvesting equipment. Psychiatric treatment. The shape of potato tubers is as complex as any agricultural product, therefore, in order to determine the mechanical and physical properties, it has become more and more necessary to find all the necessary data and prove the basic viscoelastic behavior of this material, especially since then. The product is consumed by all worlds.

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Physical Characterization of Two Wild Varieties of Edible Orchid Tubers

Cited by 3 publications

References 19 publications

The Advances of Plant Product Meat Alternatives as a Healthier and Environmentally Friendly Option for Animal Meat Protein Consumption

The Advances of Plant Product Meat Alternatives as a Healthier and Environmentally Friendly Option for Animal Meat Protein Consumption

An Overview of the Ethnobotanic, Ethnopharmacological and Medicinal Importance of Edible Wild Root Tuber Orchids in Cameroon

Determination of Physical and Mechanical Properties of Potatoes and the Importance in Food Chemistry

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