Bean and tuber extracts of Tylosema esculentum (marama) - an African creeping plant - were obtained using ethanol, methanol and water. Based on information that T. esculentum is used traditionally for the treatment of ...

The protein composition of marama beans, an indigenous African oilseed legume, was determined in comparison with soya beans. Marama bean protein contained a substantial amount of tyrosine compared with soya bean protein. ...

The effect of extraction under acidic condition (pH 2) on phenolic compounds and antioxidant potential of aqueous extracts fromcondensed tannin sorghumbran was investigated. The protective effect of extracts prepared ...

BACKGROUND: Pears are exported in large quantities from South Africa resulting in large revenues. Minimisation of quality losses once the fruit has reached the export destination is as important as following strict export ...

The effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch (Hylon VII, 60% amylose) were studied. Stearic acid (0, ...

BACKGROUND : Sub-Saharan Africa is the last region to undergo nutrition transition and can still avoid its adverse health outcomes. OBJECTIVE : The paper explores emerging responses to ―bend the curve‖ in sub-Saharan ...

Marama bean is an indigenous Southern African oilseed legume with an unusual protein composition. Hence, its rheological properties were studied. Marama protein formed a highly viscous and extensible dough when compared ...

Marama bean is an underutilised indigenous legume from Southern Africa. The understanding of the microstructure of marama protein bodies, the organelles of protein storage, is an important step towards the characterisation ...

Marama bean, an underutilised legume in southern Africa, is a good source of protein, fat and phenolic compounds, the latter known to have potential health benefits. Marama flours, sorghum meal, marama– sorghum composite ...

The role of phenolics and saponins in contributing to bitterness in marama beans, an underutilized legume, especially when roasted, was investigated. Marama beans were roasted at 150 C for 20, 25 or 30 min, then dehulled ...