Flour from the Morama bean : composition and sensory properties in a Botswana perspective
Date
2005-12
Authors
Mmonatau, Yvonne
Journal Title
Journal ISSN
Volume Title
Publisher
Stellenbosch : University of Stellenbosch
Abstract
This study was undertaken in view of the high incidence of malnutrition problems such as protein-energy malnutrition and diabetes type 2 in countries like Botswana, and due to worldwide interest in underutilised and underdeveloped crops.
Morama bean, the seed of Tylosema esculentum (family Fabacae), occurs naturally in the drier areas of Southern Africa, including Botswana, where it is, to a small extent, harvested as wild plant for human consumption. Due to the potential of this crop there is increasing interest in its cultivation. Despite its traditional use as food source in Botswana, little is known about its nutritional value, benefits and disadvantages, and its use as food was therefore the reason for this research. A specific aim was to improve the school feeding programme with this readily available indigenous product.
Description
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
Keywords
Dissertations -- Food science, Theses -- Food science, Flour -- Composition, Legumes as food, Legumes -- Sensory evaluation, Malnutrition -- Botswana, Morama bean flour -- Nutritional value, Morama bean -- Effect of cultivation on