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Flour from the Morama bean : composition and sensory properties in a Botswana perspective
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
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| Other Authors: | |
| Format: | Thesis |
| Language: | English |
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Stellenbosch : University of Stellenbosch
2006
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| _version_ | 1867613895995162624 |
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| access_status_str | Open Access |
| author | Mmonatau, Yvonne |
| author2 | Vosloo, M. C. |
| author_browse | Mmonatau, Yvonne Vosloo, M. C. |
| author_facet | Vosloo, M. C. Mmonatau, Yvonne |
| author_sort | Mmonatau, Yvonne |
| collection | Thesis |
| dc_rights_str_mv | University of Stellenbosch |
| description | Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/1692 |
| institution | Stellenbosch University (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:43:25.190Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2006 |
| publishDateRange | 2006 |
| publishDateSort | 2006 |
| publisher | Stellenbosch : University of Stellenbosch |
| publisherStr | Stellenbosch : University of Stellenbosch |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/1692 Flour from the Morama bean : composition and sensory properties in a Botswana perspective Mmonatau, Yvonne Vosloo, M. C. Vorster, P. J. Moelich, E. I. University of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science. 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 Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. 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. Masters 2006-11-13T07:00:14Z 2010-06-01T08:30:51Z 2006-11-13T07:00:14Z 2010-06-01T08:30:51Z 2005-12 Thesis http://hdl.handle.net/10019.1/1692 en University of Stellenbosch 5794359 bytes application/pdf application/pdf Stellenbosch : University of Stellenbosch |
| spellingShingle | 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 Mmonatau, Yvonne Flour from the Morama bean : composition and sensory properties in a Botswana perspective |
| title | Flour from the Morama bean : composition and sensory properties in a Botswana perspective |
| title_full | Flour from the Morama bean : composition and sensory properties in a Botswana perspective |
| title_fullStr | Flour from the Morama bean : composition and sensory properties in a Botswana perspective |
| title_full_unstemmed | Flour from the Morama bean : composition and sensory properties in a Botswana perspective |
| title_short | Flour from the Morama bean : composition and sensory properties in a Botswana perspective |
| title_sort | flour from the morama bean composition and sensory properties in a botswana perspective |
| topic | 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 |
| url | http://hdl.handle.net/10019.1/1692 |
| work_keys_str_mv | AT mmonatauyvonne flourfromthemoramabeancompositionandsensorypropertiesinabotswanaperspective |