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List (names) of wild edible plants used in indigenous foods, dishes, and beverages of Ramotswa village along with parts and forms used, value, food safety, taboos,
Source publication
Background and objectives
Different communities have various types of edible plants at their nearby ecology from which they process their traditional foods that make the basis of diversified diets for food and nutrition security. Exploration of various ethnic traditional foods knowledge will have an immense contribution for preservation and sustain...
Contexts in source publication
Context 1
... are 50 wild edible plants used in the study area (Table 2). For most fruits/pulp, in some cases like morula (Scleroccaria birrea), the seeds/nuts are also used. ...Context 2
... most fruits/pulp, in some cases like morula (Scleroccaria birrea), the seeds/nuts are also used. For motlopi (Boscia albitrunca) and mogakangwaga (Table 2). For mokgalo (Ziziphus mucronata), its fruit pulp, leaves, roots, bark, and seeds are used. ...Context 3
... of most wild edible plants is limited after rains. Most of them were described as perishable, whereas few as semiperishable and durable ( Table 2). The study indicates that with availability of water, there is domestication potential. ...Context 4
... to make them available during off rainy season, development of appropriate food preservation technologies are required. For some wild edible plants, market potential was high and very high, however, for majority was poor (Table 2). ...Context 5
... are 50 wild edible plants used in the study area (Table 2). For most fruits/pulp, in some cases like morula (Scleroccaria birrea), the seeds/nuts are also used. ...Context 6
... most fruits/pulp, in some cases like morula (Scleroccaria birrea), the seeds/nuts are also used. For motlopi (Boscia albitrunca) and mogakangwaga (Table 2). For mokgalo (Ziziphus mucronata), its fruit pulp, leaves, roots, bark, and seeds are used. ...Context 7
... of most wild edible plants is limited after rains. Most of them were described as perishable, whereas few as semiperishable and durable ( Table 2). The study indicates that with availability of water, there is domestication potential. ...Citations
... They observed that traditional foods were consistently reported for all 20 communities to be available year-round but of different varieties based on season. In a study conducted in Botswana in 2020, Bultosa et al. [31] assert that 50 wild edible plants are used, most of which are available during the rainy season. Maize, sorghum, beans, cooking melon, watermelon and pumpkin are widely used domesticated crops in Botswana. ...
Urbanisation in South Africa has led to a nutritional transition from traditional diets (mainly based on indigenous foods) to a Western diet. Currently, the country is one of the most concerned about the prevalence of associated malnutrition and non-communicable diseases. One should, therefore, question the position of indigenous foods (IFs) in the population's eating habits since their nutritional and health value is known. This study aimed to collect updated data on South Africans' true awareness and consumption of indigenous foods, especially in the Gauteng region (the most urbanised province of the country). A quantitative cross-sectional research survey was conducted (n = 746). Among a list of 18 IFs, grain sorghum 32.4% (n = 242), marula 32% (n = 239), pearl millet 21.7% (n = 162), amadumbe 19.3% (n = 144) and cowpea 18.6% (n = 139) were the best known. However, the study noticed a maximum consumption of 19.3% (grain sorghum). Overall, this consumption was seasonal, and its level was significantly defined by race (p < 0.05). Black people consume more IFs compared to coloured people, Indian people and white people. Participants mostly consumed these foods for nutritional and health reasons and pointed out the problem of availability. "Poor image" was rated the lowest by all races (black 5.8%, coloured 4.2%, Indian 7.0% and white 4.1%) regarding the reasons for no or low consumption of IFs. Whatever the race, the desire to increase IF consumption was positive. The promotion of their integration into South African diets should, therefore, be considered as an intervention strategy.
... The study also showed that consumers might be reluctant in the preparation of traditional food due to the unavailability of ingredients [15]. The decrease in the consumption of Buna Qalaa could also be attributed to the change in people's lifestyles which changes their food consumption patterns [16,17], and the new generation has less interest in traditional food [18]. A study in Ghana showed low consumption of traditional foods [19]. ...
... It has been observed that IFs are accessible and available from various sources, [4][5][6]14,15,53,54] to name a few. Availability of IFPs has been reported to be found during three seasons (summer, autumn, and winter) [4,5,7,11,[55][56][57][58][59][60]. Communities in Botswana [58] reported that during the rainy season, some green vegetables, such as morogo wa dinawa (cowpea leaves), were frequently accessible in summer. ...
... Availability of IFPs has been reported to be found during three seasons (summer, autumn, and winter) [4,5,7,11,[55][56][57][58][59][60]. Communities in Botswana [58] reported that during the rainy season, some green vegetables, such as morogo wa dinawa (cowpea leaves), were frequently accessible in summer. ...
Indigenous food plants provide various social functions; they are crucial to food supply diversification efforts, and they improve food and nutrition security. Research has shown that indigenous foods’ nutritional potential and advantages have yet to be adequately appreciated and explored. This systematic review discusses the various elements contributing to IF promotion, which may help increase their intake. Therefore, a systematic literature review was conducted to determine the availability, regularity of consumption, utilisation, preparation, harvesting, and preservation of indigenous foods. Additionally, this review details the knowledge, perceptions, and beliefs of IFs under these themes. The findings of this systematic review highlight the importance of promoting IFs through policies, the development of capabilities and skills, in-depth research, and an extensive indigenous food plant composition. The fact that Southern African populations do not value indigenous foods and their potential advantages appears to be a significant barrier. Furthermore, the younger generation has lost access to the older generations’ indigenous food knowledge. Thus, the preservation of indigenous food knowledge in books and continuing education of the younger generation about the importance of consuming indigenous foods and the nutrition content they contain may help with its uptake.
... Traditional foods include healthy foods that have social and cultural value and preference, are accessible, are prepared using local natural ingredients and are unique to a region or country [14][15][16][17][18]. Eating habits and traditional foods are among the most important clues about the way and manner of life of the societies and are also part of the cultural heritage. ...
The aim of this study was to analyze the effect of different oils and sugar syrups on the sensory and textural properties of traditional Turkish dessert the tray kadayif. The textural parameters of the tray kadayif samples were significantly ( P < 0.01) affected by the replacement of sunflower oil and hazelnut oil with butter. The cutting hardness values of the tray kadayif samples increased with the increase in the amount of sunflower oil added to the formulations. The highest hardness values were achieved in formulations without butter in terms of both cutting hardness and fork hardness. The stickiness values reached the highest level in formulations containing 50% sunflower oil, 50% butter and 0% hazelnut oil. When the sugar syrups were compared, the stickiness values of the samples with sucrose syrup were found to be higher than the samples with glucose syrup. As a result of the sensory analysis conducted, though all the formulations were accepted by panelists, the highest score from the panelists was received by the formulations containing 75% butter and 25% oil (sunflower and hazelnut oil). It was also determined that the tray kadayif samples prepared with sucrose syrup had higher scores than the samples prepared with glucose syrup in terms of sensory properties.
... The contribution of edible wild plants to Botswanans' indigenous foods is known to be significant (Bultosa et al. 2020;Denbow and Thebe 2006). However, due to urbanization and lifestyle changes, there is a shift towards the consumption of western style processed foods and the purchase of imported foods and beverages, particularly among the youth and civil servants (Brown et al. 2015;Kasimba et al. 2017). ...
... Such documentations of edible plants used by different ethnic communities are important for the restoration and sustainability of indigenous food systems, to create awareness for further preservation and exploration for use in combating food and nutrition insecurity, and for medicinal purposes to promote health and wellness as well as preserving the plants. Bultosa et al. (2020) reported and documented 50 wild edible plants and the description of the processing of plant-based traditional foods and beverages for Ramotswa village. Ramotswa village is in the South-East District of Botswana, 35 km to the South of Gaborone, which is the capital city of Botswana, situated at latitude 24° 52′ 14.034'' S and longitude 25° 51′ 50.4216'' ...
... A qualitative research methodology was followed (Bultosa et al. 2020;McCune & Kuhnlein 2011). Details on the questionnaire for a survey, focus group discussion (FGD) and criteria used in the selection of participants are described in Bultosa et al (2020). ...
The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly declining due to climate change, leading to a loss of knowledge about useful plants used by different communities before the plant itself becomes extinct. This research investigated the edible plant types and investigated the processing steps of plant-based traditional foods/dishes and beverages of Gumare village, located in the catchment area of the Okavango Delta in the northwest of Botswana. Questionnaire interviews and focus group discussions (FGD) were used to collect data. The study identified 52 wild and 19 domesticated edible plants used in the preparation of traditional foods/dishes and beverages of Gumare village. Maize, sorghum, millets, beans, melon, watermelon, pumpkin, bottle gourd and sweet potato are widely used domesticated crops. The wild edible plants are either directly used after minor processing or as recipes in traditional dishes and/or as an inoculum in the fermentation, as a substrate in traditional beverages and some as medicinal plants. However, some taboos and food safety challenges were observed in the use of certain plants. The study highlighted a decline in the use of traditional foods/dishes and beverages, particularly among the young generation. The youth indicated that they have a low interest in gathering traditional foods and beverages due to the time-consuming nature during harvesting and the labour-intensive processing. In addition, they indicated the dangers of attacks by wild animals from veld by reptiles (for example snakes and pythons) and alligators (crocodiles) from rivers during the harvesting of raw materials used in traditional foods and dishes. For the communities, the diverse edible wild plants documented are a source of nutrients and bioactive compounds such as dietary fibers, phenolics, terpenes, essential oils, carotenoids, and alkaloids that help to combat malnutrition and for use as traditional medicines to support health and wellness. In conclusion, the significant diversity of wild edible plants and domesticated crops in Gumare village, likely due to its location in the catchment area of the Okavango Delta, plays a crucial role in diet diversification and can contribute to food and nutrition security. However, for most wild edible plants of Botswana, information on their nutrient and bioactive compounds are still limited. This study provides baseline information for further chemical investigation and development of resources in the formulation of functional foods and nutraceuticals.
Graphical Abstract
... Bambara groundnut is commonly consumed as snack food after roasting or boiling (Murevanhema and Jideani, 2013;Mubaiwa et al., 2018). The seeds and the flour have also been used to produce a myriad of traditional foods in different parts of Africa ( Figure 2) (Nti, 2009;Ndidi et al., 2014;Mubaiwa et al., 2018;Bultosa et al., 2020;Mbosso et al., 2020). During the preparation of local delicacies, Bambara groundnut is often paired with cereals such as maize and millet (Mbosso et al., 2020), which is beneficial in improving protein quality. ...
Bambara groundnut (Vigna subterranea (L.) Verdc.) is a potential crop for future sustainable agri-food systems. However, utilisation of the crop is constrained by several factors, one of which is the hard-to-cook (HTC) phenomenon. The HTC seeds do not soften sufficiently after prolonged cooking time, thus demanding more energy for preparation. This, in turn, reduces the economic value and consumers acceptance of the pulse. The objective of this project was to explore the HTC traits in Bambara groundnut through the evaluation of physicochemical, microstructural, and technological properties to provide a basis to improve the processing efficiency and utilisation of the nutrient-dense pulse. A screening study was first conducted to assess the variability and relationship between physical, microstructural, hydration and cooking characteristics among 12 Bambara groundnut genotypes. The physical traits of the seeds, which were characterised in terms of geometric, gravimetric, and seed coat properties, varied among genotypes. Thick seed coat (95.29-133.19 μm) and palisade layer (70.62-103.03 μm), compact cotyledon cells, narrow hilar groove, small tracheid bar, and occluded micropyle were among the factors contributing to the poor hydration behaviour of Bambara groundnut. During the soaking process, the seed coat, which exhibited moisture-dependent permeability, was the primary barrier to initial water uptake among the dry seeds. A sigmoidal model was applied to describe the hydration kinetics of the seeds. Three hydration parameters were subsequently estimated: (1) equilibrium moisture content (94.5-135.2 %), (2) hydration rate (0.095-0.272 h-1), and (3) time to achieve half saturation (9.6-24.8 h). The cooking times (CTs) also showed genotypic variation, ranging from 70-208 mins and 38-120 mins for partially and fully hydrated seeds, respectively. The CT of fully hydrated seeds was not correlated (p>0.05) with any of the physical, microstructural and hydration kinetics parameters. It was, however, significantly (p<0.05) correlated with leaching losses during soaking, supporting the cell membrane deterioration hypothesis. The objective of the second stage of this study was to examine the differences in the characteristics of starch, protein, and cell wall materials between easy-to-cook (ETC) and hard-to-cook (HTC) genotypes. Two ETC genotypes (C_KARO and R_SONG; CT: 38-43 min) and two HTC genotypes (B_IPBB and N_ANAM; CT: 80-120 min) were selected for this study. Genotypic differences in cooking time could not be attributed to protein content and solubility. Additionally, the results of Fourier transform infrared spectroscopy indicated that there was no association between ease of cooking and molecular order of starch, secondary structure of protein, and molecular structure of cell wall materials. However, using a differential scanning calorimetry, a greater (p<0.05) thermal stability was observed among the HTC genotypes, as reflected by a higher thermal transition temperature and enthalpy of change. The HTC genotypes also exhibited a higher content of chelator-soluble pectin (p<0.05) and a lower content of water-soluble pectin (p<0.01) compared to the ETC genotypes, indicating the role of pectin solubility in strengthening intercellular adhesion and delayed cell separation during cooking. In the final study, the response surface methodology was applied to identify the optimal soaking solution for Bambara groundnut genotype C_NAV4 to maximise the hydration capacity and cookability of seeds while minimising colour changes of the cooked seeds. Consequently, a soaking solution containing 0.25% NaHCO3 + 0.14% Na2CO3 was selected. A comparative study was then conducted to assess the impact of salt solution on the hydration and cooking behaviour of the seed. The most notable effects arising from the presence of alkaline salt in the soaking solution were: (1) an improved hydration behaviour during soaking, as evidenced by a shorter lag time (τ = 8.1 h) and a faster hydration rate (k = 0.211 h-1) than that of distilled water-soaked seeds (τ = 10.9 h and k = 0.181 h-1, respectively), (2) a greater leaching loss throughout soaking and cooking processes, (3) a significant (p<0.05) decrease in the level of chelator-soluble pectin, and (4) a 2.5-fold increase in the rate constant of cooking. These results indicate that the salt solution was effective in improving the hydration rate and shortening the cooking time of Bambara groundnut. The microstructural changes at various stages of cooking provided evidence for an association between cotyledon cell separation and texture softening of seeds.
... Research programs have recently addressed the production methods, preparation tools, consumption rituals, frequency, and other issues related to fermented beverages. This has led to some outstanding studies that have contributed to the revival of traditional fermented products (Madej et al., 2014;Flachs and Orkin, 2019;Herrera Cano and Suárez, 2020;Kraus et al., 2022), their consideration as part of local biocultural heritage (Chaves-López et al., 2014;Puerari et al., 2015;Puerari et al., 2015;Tamang et al., 2016;Pérez-Armendáriz and Cardoso-Ugarte, 2020) and their relevance for diversifying diets (Chileshe, 2019;Bultosa et al., 2020;Dunn et al., 2021). Nevertheless, several social and economic pressures have promoted changes in values and cultures in the last decades that have resulted in the almost extinction of several of these products. ...
Traditional fermented products are disappearing from the local foodscapes due to social pressures and ecological changes that affect their production; it is therefore crucial to document local knowledge, which is crucial to maintain and recover local biocultural heritage and to contribute to food security. This study aims to document and foster the production of local traditional beverages by registering recipes of fermented beverages in the Tehuacán-Cuicatlán biosphere reserve in central Mexico, a region recognized for its great biocultural diversity. We conducted a search of peer-reviewed literature. Additionally, we included ethnographic research and participatory methods to engage residents in different steps of the production process. We identified five main fermented beverages in the research area, the most common beverages are those produced by agave species which include, mescal, pulque and an almost extinct beverage known as lapo which involves sugar cane as main substrate. We also identified a fermented beverage produced with several cacti fruits known as nochoctli and a traditional a fermented beverage produced with fruits of Schinus molle known as tolonche. We highlight the production of lapo and tolonche since these involved the incorporation of foreign substrates into the region after the Spaniard conquest and to their restricted distribution and almost extinction. The beverages tolonche and lapo are nowadays almost lost and only a few producers still prepare them to follow modified versions of the original recipe. Lapo and tolonche were once important in the research area but almost became extinct until local people started to recently recover them. Traditional fermented beverages in Mexico play an important role in cultural identity and contribute to the local diet; nevertheless, several fermented beverages have not been recorded and have even become extinct. This work is an effort to promote and conserve traditional fermented beverages as valuable biocultural heritage by empowering people to make decisions about the use of locally available resources, which is crucial in times when food systems are highly vulnerable.
... Research programs have recently addressed the production methods, preparation tools, consumption rituals, frequency, and other issues related to fermented beverages. This has led to some outstanding studies that have contributed to the revival of traditional fermented products (Madej et al., 2014;Flachs and Orkin, 2019;Herrera Cano and Suárez, 2020;Kraus et al., 2022), their consideration as part of local biocultural heritage (Chaves-López et al., 2014;Puerari et al., 2015;Puerari et al., 2015;Tamang et al., 2016;Pérez-Armendáriz and Cardoso-Ugarte, 2020) and their relevance for diversifying diets (Chileshe, 2019;Bultosa et al., 2020;Dunn et al., 2021). Nevertheless, several social and economic pressures have promoted changes in values and cultures in the last decades that have resulted in the almost extinction of several of these products. ...
... Geographical characteristics of Turkey has delicious cuisine history due to its rich valuable cultural. Differences can be seen between regions in terms of cultural products; and sometimes could be seen different products in different districts of the same province [1][2]. Some meat based ethnic foods (MBEF) such as bounty soup, Albanian liver, Erzurum cağ kebab, and keskek. ...
... The traditional knowledge of medicinal plants used in food and their therapeutic value is rapidly decreasing across the globe. (Bultosa et al., 2020;Harmayani et al., 2019;Luczaj et al., 2012). The present generation has less knowledge about it. ...
... The present generation has less knowledge about it. It is vital to maintain and conserve such living tradition food culture in the current era for the future (Alarcón et al., 2015;Bultosa et al., 2020). The places where medicinal plants are used in their everyday food and still in practice can be promoted as a food tourism destination with a competitive advantage of healthy food with medicinal properties. ...
In the Post-COVID-19 pandemic, tourists are more health-conscious and look for healthy food during their travel. Food
prepared with medicinal plants can be promoted as a tourist product with the competitive advantage of having medicinal properties in the
food. From ancient times, Manipuri people have used medicinal plants in their daily food as a food culture of the place. Medicinal plant-based
food tourism (MPBFT) can be promoted as a tourism product that can meet the need of post-COVID-19 tourists by offering healthy food with
medicinal values and a unique travel experience in Manipur, Northeast India. The main objective of this study is to explore the prospects of
promoting MPBFT and focus on identifying the strategies to develop MPBFT in Manipur as a tourism product. This review paper identifies
medicinal plants utilized in Manipuri traditional cuisines imparting their medicinal properties. Cultivating medicinal plants, training local
communities, organizing educational tours, food festivals, conducting cooking classes, and establishing restaurants focused on Manipuri
traditional food with medicinal plants are the strategies to promote Manipur as an MPBFT destination.
Keywords: Traditional Cuisine, Medicinal Plants, Food Tourism, COVID-19, Manipur
