- Title
- A study of the selected wild edible plants utilized by indigenous people of the Amathole District in the Eastern Cape Province of South Africa
- Creator
- Kwinana-Mandindi, Thozama Ndileka
- Subject
- Wild plants, Edible http://id.loc.gov/authorities/subjects/sh85146686
- Date
- 2012
- Type
- Doctoral theses
- Type
- text
- Identifier
- http://hdl.handle.net/10353/19598
- Identifier
- vital:43147
- Description
- Wild edible plants are an indispensible part of diets in some of the poor resourced rural societies. In many less resourced households a main meal comprises of a starch staple which is accompanied by a supplement of vegetables that provide the other nutritional elements as well as flavour to the meals. The vegetable relish (isishebo) thus, becomes an important component of the diet. The sustenance of many such resource poor indigenous societies over many generations has been as a result of their reliance on a readily available supply of their nutritional requirements, where edible wild plants formed the major food source. Wild edible plants provided the most important source of nutritional supply even during times of drought and famine. However, lifestyle changes have caused a serious reduction of the gathering and use of the wild edible vegetables, knowledge about them and the local culture are also lost with them. Unfortunately, others have come to regard their traditional food resource base as primitive and inferior and have come to rely on new exotic food plant whose supply is unstable and narrow compared to the wide variety of wild edible plants. Even when drought challenges play destruction with food availability, resulting in food shortages due to the reliance on cultivated crops that are poorly adapted to local conditions, communities cannot go back to the unknown food plants. However, detailed scientific investigations are needed to understand and preserve wild food uses. This study was undertaken to add to that body of knowledge. It started with an ethnobotanic survey of the use of wild food plants in 10 selected rural villages and peri-urban dwellings in the Amathole District of the Eastern Cape. These rural areas were chosen because of the belief that there are still individuals who possess the wealth of traditional knowledge within those remote areas in addition to that the villages are surrounded by indigenous vegetation from which they could be harvesting some indigenous food plants. Furthermore, the relationship between people and plants are often clearer in indigenous/traditional societies since the link between production and consumption is more direct. Besides the survey, this research employed various methods including Inductively Coupled Argon (ICP) analyses of minerals and vitamins, determination of phytochemicals and antioxidant/bio-activity that of, higher performance liquid chromatography (HPLC) determination of other vitamins, assessment of proximate and anti-nutrient compositions of raw and cooked samples of plants, scanning electron microscopy (SEM) and energy dispersive x-ray spectroscopy (EDXS) to look into the micro-morphology of leaves for details that might have a bearing in the nutrient composition of the wild edible vegetables. This was done with the aim to explore and highlight the wild-food-plant base of indigenous people, to investigate the nutritional value of the selected frequently consumed wild vegetables and to recommend ways of educating people on the value of such plants and the need to promote their continued sustainable use as well as preservation of them for the benefit of people who cannot afford a continuous nutritious meal particularly among rural communities. Twenty-five (25) indigenous wild food plants which included leafy vegetables, nuts and fruits species were identified as being arbitrarily gathered and utilised as food, of which seven wild leafy vegetable species were often mentioned as common among the 15 dwellings surveyed and most frequently consumed by the respondents. Two additional plants were also frequently used as flavoring and in their raw state respectively. Wild edible vegetables were mainly eaten boiled as ‘laxa’, mixed with maize meal as ‘imifino’, fried as relish ‘isishebo’ or raw for both snacking purposes and medicinal functions. Wild edible plant species in the Amathole District of the Eastern Cape-South Africa were documented with respect to their uses and knowledge or identification. Four indigenous wild vegetables (Chenopodium album, Solanum nigrum/nodiflorum, Amaranthus dubius and Urtica lobulata) frequently consumed by the indigenous communities in the study region were selected. All the plant species had a remarkably high content of pro-anthocyanidins (between 58.42 and 65.18 mg/g) and also exhibited high radical scavenging activity in vitro. S. nigrum and C. album were found to be rich sources of ascorbic acid, having 1.05mg/100g and 1.01mg/100g, respectively. The entire wild, traditionally edible plants contain reasonably good concentrations of riboflavin while U. lobulata was found to contain maximum amount of thiamine. All plant species were rich sources of minerals and vitamins (both water soluble and fat soluble). Appropriate cooking methods are to be used to enhance the bio-availability of vitamins and nutrients in general. Cooking generally improved the nutritive value in certain wild vegetables. However, some nutrients were drained away. For example micro-nutrient and anti-nutrient component in the ash were reduced in cooking. The EDXS analysis has shown that the indigenous, wild vegetables in the Amathole District of South Africa are excellent sources of minerals, while the mineral crystals present at the level of the mesophyll of the indigenous wild vegetables were probably mixtures of calcium oxalate, calcium sulphate and silica. Saponin, tannins, oxalates, phytates and alkaloids are present in all the indigenous wild vegetables, but in minimal safe quantities. Nutritional analysis of some wild food plants demonstrates that in many cases the nutritional quality of the plants is comparable and in some cases even superior to domesticated exotic varieties. Knowledge about gathering and use of some wild food species is common among the rural dwellers. However, most uses are known by few elderly informants only. Education, awareness campaigns and revival of use of wild edible plants directed at the youth particularly is essential and this can be done through all forms of media.
- Description
- Thesis (PhD) (Ethnobotany) -- University of Fort Hare, 2012
- Format
- computer
- Format
- online resource
- Format
- application/pdf
- Format
- 1 online resource (212 leaves)
- Format
- Publisher
- University of Fort Hare
- Publisher
- Faculty of Science and Agriculture
- Language
- English
- Rights
- University of Fort Hare
- Rights
- All Rights Reserved
- Rights
- Open Access
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UFH Department of Botany
| Thumbnail | File | Description | Size | Format | |||
|---|---|---|---|---|---|---|---|
| View Details | SOURCE1 | PhD (Ethno) KWINANA- MANDINDI Grad May 2013.pdf | 1 MB | Adobe Acrobat PDF | View Details |