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The Marama Bean Composition & Potential

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The Marama Bean Composition & Potential university of copenhagen THE MARAMA BEAN COMPOSITION & POTENTIAL PhD Thesis by Mette Holse | 2012 THE MARAMA BEAN COMPOSITION & POTENTIAL PhD Thesis # 2012 Mette Holse University of Copenhagen # Faculty of Science# Department of Food Science # Quality & Technology Rolighedsvej 30 # 1958 Frederiksberg C # Denmark Title THE MARAMA BEAN COMPOSITION & POTENTIAL Submission January 20th 2012 Defence March 22nd 2012 Supervisors Associate Professor Åse Hansen Professor Søren Balling Engelsen Associate Professor Mikael Agerlin Petersen. All from Quality and Technology, Department of Food Science Faculty of Science, University of Copenhagen, Denmark Opponents Associate Professor Birthe Pontoppidan Møller Jespersen (Chairman) Department of Food Science, Faculty of Science, University of Copenhagen, Denmark Associate Professor Henning Høgh Jensen Department of Environmental Science, Aarhus University, Denmark Associate Professor Hélène Nieuwoudt Institute for Wine Biotechnology, Faculty of AgriSciences, Stellenbosch University, South Africa Illustrations Cover illustration by Jeppe Kuld, kuldgrapixTM (picture: a cup of marama beans, by Margarida Dias Lima de Faria, Instituto de Investigação Científica Tropical (IICT), Portugal) Picture on second cover page: marama beans formed as Africa, by PhD Walter Chingwaru Pictures on pages between publications by Margarida Dias Lima de Faria, IICT, Portugal PhD Thesis # 2012 © Mette Holse ISBN: 978-87-7611-475-6 Printed by SL Grafik, Frederiksberg C, Denmark Preface Preface This PhD project has been carried out in the research group Quality & Technology (Q&T) at the Department of Food Science, Faculty of Science, University of Copenhagen. The work has been sponsored partly by the EU funded project, MARAMA II, and partly by the Research School for Organic Agriculture and Food Systems (SOAR). The project has been supervised by Associate Professor Åse Hansen, Professor Søren Balling Engelsen and Associate Professor Mikael Agerlin Petersen. I am grateful to Åse for inviting me to do this PhD and thereby introducing me to an exciting world of research benefitting developing countries. Thank you, Søren, for your valuable knowledge, help and inspiring discussions in regards to spectroscopy and Mikael, for useful discussions regarding aroma analysis. I would also like to thank Professor Marena Manley from Stellenbosch University, South Africa for letting me visit her research group for four months during the fall 2009. It was a pleasure getting to know all the students and staff at the Department of Food Science and interesting and fruitful to be in a foreign research environment. Warm thanks goes to my MARAMA II colleagues from around the world, for inspiring meetings, workshops and conferences held in Botswana, Namibia, South Africa and Denmark, which helped me see my marama bean research in a broader perspective. I would like to thank all my Q&T colleagues for a great working environment. Special thanks goes to my officemate, Morten A. Rasmussen, who made my daily life as PhD student more fun and who on top of that contributed to valuable discussions regarding data analysis, to Flemming H. Larsen for practical help and valuable discussions regarding NMR spectroscopy, to Lisbeth T. Dahl I Preface for always taking her time to help me in the laboratory, to Minah Mosele for sharing knowledge about the marama bean and to Mette Skau for our fantastic friendship and many talks during ups and downs of the last years’ work. I am grateful for the support from my friends and family during this process – not least you, Thomas, for being patient, supportive, understanding and believing in me during the process of finishing this PhD. Finally, thank you Emil for taking my mind elsewhere and putting life into perspective. Mette Holse Frederiksberg, January 2012 II Abstract Abstract The marama bean is an underutilised legume adapted to the adverse environmental conditions in semi-arid areas of Southern Africa. It thrives in poor-quality soils under harsh climatic conditions with long periods of drought and unpredictable rainfall, yet it produces highly nutritious beans. Until now, the marama bean has only been found in the wild. It has been one of the world’s many neglected plants despite its enormous potential. The research in this thesis work is part of an effort to unravel the secrets of the marama bean in an effort of lifting it out of obscurity. The research is also aimed at evaluating the potential of developing the marama bean into a crop, which may contribute to the food supply in some of the world’s most challenging agricultural locations. This thesis presents the most comprehensive study of the chemical composition of marama beans to date. It has been found that the chemical composition of marama beans on dry matter basis is 29-38% protein, 32-42% lipids and 19-27% dietary fibre, an ideal nutritional composition for combating malnutrition. Furthermore, marama beans proved to be an excellent source of several vitamins and minerals. For instance they are a good source of vitamin E and of important minerals such as calcium, iron and zinc that a large percentage of people living in Africa are deficient in. Additionally, the beans are rich in phytonutrients such as lignans that possess a wide range of health benefits. Finally, marama beans did not contain any of the potent allergens found in lupine and peanut and were found not to be cyanogenic. Spectroscopic analyses of single beans revealed considerable chemical variations between marama beans harvested in the same geographical area (same batch). This bean-to-bean variation turned out to be as large as the overall variation between the batches; information that is highly important in a cultivation and breeding context. III Abstract The chemical attributes of marama beans make them suitable for production of a wide range of products. Marama bean products in the form of pressed oil and roasted beans were evaluated for their storage stability. Especially the oil proved to possess excellent storage stability, which is a great benefit for the potential commercial utilisation of the marama bean. The many positive nutritional and functional properties of marama beans underline their large potential as a nutritious food, which may contribute to increasing the nutritional status and improving livelihoods of the people living in the areas where the beans grow. IV Sammendrag Sammendrag Maramabønnen er en bælgplante, der gror under vanskelige klimatiske forhold i ørkenområder i det sydlige Afrika. Her trives den i særdeles mager jord under barske klimatiske forhold med lange tørkeperioder og uforudsigelige mængder nedbør. Ikke desto mindre producerer maramaplanten særdeles næringsrige bønner. Indtil videre har maramabønnen kun vokset vildt og har været en af verdens mange oversete planter på trods af sit enorme potentiale. Forskningen i denne afhandling bidrager til at kortlægge maramabønnens egenskaber i et forsøg på at synliggøre dens mange anvendelsesmuligheder. Samtidig vurderes potentialet for at gøre maramabønnen til en afgrøde, der kan bidrage til fødevareforsyningen i nogle af verdens mest udfordrende landbrugsområder. I afhandlingen præsenteres det hidtil mest omfattende studie af den kemiske sammensætning af maramabønnen. Det er fundet, at bønnen på tørstofbasis indeholder 29-38% protein, 32-42% fedt og 19-27% kostfibre; en ernæringsmæssig sammensætning, der kan bidrage til bekæmpelse af underernæring. Maramabønnen er desuden rig på flere vigtige vitaminer og mineraler. Den indeholder f.eks. høje koncentrationer af E-vitamin samt mineralerne calcium, zink og jern, som en stor del af befolkningen i Afrika er i underskud af. Desuden er bønnerne rige på phytonæringsstoffer såsom lignaner, der har en bred vifte af sundhedsfremmende virkninger. Endelig indeholder maramabønnen ikke potente allergener kendt fra lupin og jordnød, ligesom den har vist sig ikke at være cyanogen. Spektroskopiske analyser af enkelt-bønner har afsløret betydelige kemiske variationer imellem maramabønner høstet i samme geografiske område (samme batch). Denne bønne-til-bønne variation har vist sig at være lige så stor som den samlede variation imellem batches, hvilket er en yderst vigtig information i dyrknings- og forædlingsøjemed. V Sammendrag Maramabønnens kemiske egenskaber gør den velegnet til fremstilling af en lang række produkter. Lagringsstabiliteten af produkter fremstillet af maramabønner i form af presset olie og ristede bønner er blevet evalueret. Især olien viste sig at have en fremragende lagringsstabilitet, hvilket er en stor fordel i forbindelse med kommerciel udnyttelse af maramabønnen. De mange positive ernæringsmæssige og funktionelle egenskaber fremhæver maramabønnens store potentiale som en næringsrig fødevare, der kan være med til at forbedre ernæringsstatus og levevilkår for befolkningen i de områder hvor bønnen gror. VI List of publications , Husted, S. & Hansen, Å. () Chemical composition of marama bean (Tylosema esculentum) – A wild African bean with unexploited potential. Journal of Food Composition and Analysis 23, 648-657. , Larsen, F.H., Hansen, Å. & Engelsen, S.B. () Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT- Raman, FT-IR and NIR. Food Research International 44, 373-384. , Petersen, M.A., Maruatona, G.N. & Hansen, Å. () Headspace volatile composition and oxidative storage stability of pressed marama bean (Tylosema esculentum) oil. Food Chemistry 132, 1749-1758. , Skov, T. & Hansen, Å. () Oxidative storage
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