Wild Vegetables: Morphology, Phytochemistry and Utility - (Part 2) E-Book
Authors: Ganesh Chandrakant Nikalje
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- Sprache: Englisch
Wild Vegetables: Morphology, Phytochemistry and Utility - (Part 2)
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Veröffentlichungsjahr: 2025
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FOREWORD
Humans are dependent on plants for their food. Total 75% of the food supply to humans is drawn from just 12 crops and five livestock species. However, natural calamities, climate change, and other human activities pose a risk to the productivity of these species, with some potentially facing extinction. The ultimate goal of all scientists and policymakers is to see a hunger-free world. In this scenario, there is a need to expand the food base. Taking this into account, the book titled Wild Vegetables: Morphology, Phytochemistry and Utility by Dr. Ganesh Chandrakant Nikalje, Ms. Apurva Chonde, Dr. Sudhakar Srivastava, and Prof. Penna Suprasanna is a welcome step. In the global scene, there is a vogue to have plants as food from natural sources. I am happy to see the book with detailed information on the plants with their scientific name, names in different languages, their distribution, propagation and recipes. Many wild vegetables, especially leafy vegetables, have several essential elements like magnesium, calcium, sodium, etc. In villages and small towns like Anantapur, where I live, street vendors sell wild vegetables. The book gives detailed information on wild vegetables. The book also gives colour photographs for easy identification of wild vegetables. I am sure this book will be useful to both research scientists and laymen. This book will be a valuable resource for agriculturists and horticulturists to develop high-yielding varieties of these wild vegetables and for developing cultivation techniques. For nutritionists, it will be beneficial to fortify the human diet with vitamins and essential micronutrients.
I must congratulate all the four authors for this excellent book. I am sure this book will get a wider readership. This can be recommended to the students of Food Science and Nutrition.
PREFACE
Biodiversity is an extremely important and balancing factor for the sustainable environment and ecosystems. Every single individual life form from the bacteria to higher evolved life forms is a component of Earth’s ecosystem. Biodiversity refers to the relationship among various organisms and, encompasses diversity and ecosystem. Biodiversity constitutes the life support system for humankind for several needs including food, fodder, fuel, timber, pharmaceuticals and energy, and associated services (i.e. air and water, decomposition of wastes, recycling of carbon and nutrients, regulation of climate, regeneration of soil fertility, and maintenance of biodiversity).
Land use change, alterations in river flow, soil, water, and air contamination, misuse of marine resources, industrial activities, increasing population, and enhancing uniformity of food choices are the threats to biodiversity sustainability. The expansion of urban cities as well as rural agricultural activities has reduced the natural biodiversity-rich regions. The human’s ability to adapt to environments and to interact with nature led to the use of wild plants and resources for their consumption in a sustainable manner. With the evolution of humans from the early hunter-gatherers to present times, and across unique variation ranges, plants have assumed extraordinary importance in human societies and, there is an interest in many wild species especially for meals and medicines. However, the increasingly prioritized choice for food sources (grains, fruits or vegetables) has promoted extensive cultivation of a few types of plants, while the rest of the plant types are becoming extinct or restricted.
Presently, nearly thirty domesticated crop species constitute a good-sized part of the dietary range and only three principal cereal grains (rice, wheat, and maize) make contributions to greater than half of the world’s calorie consumption. While this is apparent, there are major cultivated vegetables, in which a number of ‘fit to be eaten’ species remained wild or semiwild, and had been left out during the process of domestication. However, these underutilized safe-to-eat elements have great potential to transform our food bowl in a more nutritious direction. The shift can enable the journey to a sustainable and climate change-resilient cultivation practice. The wild flora has played a very important role in contributing to the nutrition requirements of humankind all over the world and can continue to do so in the near future provided humans are aware of the potential accrued benefits.
Vegetables are consumed throughout the world for edible purposes. However, in the course of social and industrial evolution over the past few centuries, globalization has led to the homogenization of dietary habits. In the course of events, wild local relatives of a number of vegetables have been forgotten by the people and their consumption has decreased over the years. Such genetic resources of wild relatives of vegetables are decreasing and their cultivation is also getting reduced drastically. There is a need to impart knowledge to young students, researchers, and common people about the vast resources of wild relatives of vegetables in India.
This book focuses specifically on the Western Ghats, which is a huge reservoir of genetic reserve of a number of plants. The book provides ethnobotanical details, medicinal applications, phytochemical composition, and culinary notes of more than 120 wild vegetables belonging to 50 families. The information of wild vegetable plants is arranged alphabetically by family name, with each plant described in a consistent format. This book is divided in two volumes; the first volume consists of 23 families (Acanthaceae to Euphorbiaceae) and the second volume contains 27 families (Fabaceae to Zygophyllaceae). The book shall act as a useful resource material for plant lovers, nature-enthusiasts, researchers and academicians, and those interested in food and nutrition.
ACKNOWLEDGEMENTS
Authors are grateful to Himesh Jayasinghe, Jayant Kulkarni, Shrirang Bhutada, Anil Ingle, Ram Mane, Ajit Katkar, Vishal Patil, Rupal Wagh, Shivshankar Chapule, Rushikesh Khot, Shivaji Gade, Vikas Bhat, Suhas Kadu, Madhukar Bachulkar, Sunil Kadam, Pushpavati Bagul, Rakesh Sharma, Anil Phutane, Vasant Kale, Tukaram Kanoja, Vijesh Kumar, Rajesh Ghumatkar, Ganesh Pawar, Madhukar, Gaytri M. Chonde, Dnyanesh Kamkar, Sumit Bhosle, Suresh Shingare, Sumaiya Siddiqui, Madhura, Prajakta Nandgaonkar, Kailash Ugale, Pravin Ingle, Vishnu Birajdar, Trilok Barge, and Akshay Utekar for providing photographs of wild vegetables from their collection.
The authors are thankful to Shri. Dilip Shirodkar, Botanist and Shri. Shrikant Dadarao Ghodake, Senior Research Fellow, Flora of India, Botanical Survey of India, Western Regional Centre, Pune- 411001 for confirmation of plant photographs.
It is our pleasure to acknowledge, Dr. Ashwini Darshetkar, Post-Doctoral Fellow, Department of Botany, Savitribai Phule Pune University, Pune- 411007 for extending technical help in writing the book.
The authors are also thankful to their family members for their continuous support and encouragement in completing this book.
INTRODUCTION
The United Nations Development Programme (UNDP) Sustainable Development Goals aim "to end poverty, protect the planet, and ensure that by 2030, all people enjoy peace and prosperity." However, extreme hunger and malnutrition continue to hinder progress in many parts of the world. In 2022, approximately 9.2% of the global population faced hunger, which increased from 7.9% in 2019, and about 2.4 billion people experienced moderate or severe food insecurity (FAO, IFAD, UNICEF, WFP, and WHO, 2023). Throughout history, humans have utilized a significant number of plant species, estimated between 40,000 and 100,000, for various purposes (IPGRI, 2002). Of these, around 30,000 are considered edible, and approximately 7,000 have been cultivated or collected for food (Asfaw, 2001; Arora, 2014). However, with the Green Revolution, many traditional crops were replaced by high-yielding varieties developed through breeding techniques, jeopardizing the diversity of plant species used for food and other purposes (Ebert, 2014; Guzo et al., 2023). This loss in diversity may contribute to increased hidden hunger and undernourishment (Nikalje et al., 2023). To circumvent such difficulties, diversifying food sources by increasing the usage of wild vegetables offers a promising strategy. Wild vegetables are naturally occurring plants suitable for human consumption, providing unique flavors and valuable nutrients distinct from cultivated plants. Wild vegetables thrive in diverse environments, such as forests, meadows, coastal areas, and deserts, and are often more resilient to harsh conditions, growing at minimal cost (Duguma, 2020). Despite their potential, wild vegetables remain underutilized and unavailable to the public at large, and are often limited to rural areas where they are most abundant (Leakey et al., 2022). Increasing awareness and research on their domestication could promote sustainable agriculture, food security, and economic growth in rural communities (Luo et al., 2022).
Wild vegetables can supplement human diets with proteins, essential minerals, and micronutrients, contributing to nutritional quality (Ogle, 2001). They provide an affordable source of nutrients for rural and semi-urban societies (Ickowitz et al., 2016; Jones, 2017). Diverse diets are crucial for optimal nutrition, health, and well-being (FAO, WFP, and IFAD 2012). However, many low-income families in low- and middle-income countries consume staple-centric diets that lack diversity (Jones, 2017). Including wild edible foods in these diets could improve nutrition in an affordable way (Ickowitz et al., 2016).
For indigenous and non-indigenous populations, wild edible plants serve as staple or complementary foods (Ju et al., 2013). In rural regions, especially in drylands, they play a vital role in food security by filling seasonal gaps and serving as emergency foods during famines (Soromessa and Demissew, 2002). Many indigenous communities believe wild foods better maintain health. During periods of scarcity, over 70% of wild edible plants are consumed as stored food resources dwindle (Teklehaymanot et al., 2010). Raising awareness about these plants could encourage their more frequent inclusion in diets, and support the rural economy.
However, several challenges limit their broader acceptance. The lack of knowledge about their identification, nutritional benefits, and safe preparation can deter people from consuming them. Limited seasonal availability, labour- intensive foraging, and the risk of mistaking edible plants for toxic look-alikes are additional barriers. Furthermore, some wild vegetables contain antinutritional compounds (e.g., oxalates, tannins, and phytates) that can hinder nutrient absorption if not properly prepared (Ngurthankhumi et al., 2024). Overharvesting can threaten their sustainability, and the absence of formal supply chains limits market availability. Finally, their strong or unfamiliar flavors may not align with consumer preferences, restricting their integration into modern diets.
The main intent of this book is to enhance efforts toward awareness and promote research on the domestication of wild vegetable plants. This could pave way for sustainable agriculture, food and nutritional security, and economic progression in rural areas.
REFERENCES
Asfaw, Z., Tadesse, M. (2001). Prospects for sustainable use and development of wild food plants in Ethiopia. Econ. Bot,55(1), 47-62. [http://dx.doi.org/10.1007/BF02864545]Arora, R.K. (2014). Diversity in underutilized plant species: an Asia-Pacific respective, Biodiversity International; p. 203.Duguma, H.T. (2020). Wild edible plant nutritional contribution and consumer perception in Ethiopia. Int. J. Food Sci,2020, 1-16. [http://dx.doi.org/10.1155/2020/2958623] [PMID: 32953878]Ebert, A. (2014). Potential of underutilized traditional vegetables and legume crops to contribute to food and nutritional security, income and more sustainable production systems. Sustainability (Basel),6(1), 319-335. [http://dx.doi.org/10.3390/su6010319]FAO, WFP, and IFAD (2012). The State of Food Insecurity in the World 2012 Economic Growth is Necessary but Not Sufficient to Accelerate Reduction of Hunger and Malnutrition. Rome: FAO.FAO, IFAD, UNICEF, WFP and WHO. (2023). The state of food security and nutrition in the World 2023. Urbanization, agrifood systems transformation and healthy diets across the rural–urban continuum. (Rome: FAO). [http://dx.doi.org/10.4060/cc3017en]Guzo, S., Lulekal, E., Nemomissa, S. (2023). Ethnobotanical study of underutilized wild edible plants and threats to their long-term existence in Midakegn District, West Shewa Zone, Central Ethiopia. J. Ethnobiol. Ethnomed,19(1), 30. [http://dx.doi.org/10.1186/s13002-023-00601-8] [PMID: 37452368]IPGRI. Neglected and underutilized plant species: strategic action plan of the International Plant Genetic Resources Institute. , Rome, Italy: .Ickowitz, A., Rowland, D., Powell, B., Salim, M.A., Sunderland, T. (2016). Forests, Trees, and Micronutrient-Rich Food Consumption in Indonesia. PLoS One,11(5), e0154139. [http://dx.doi.org/10.1371/journal.pone.0154139] [PMID: 27186884]Ju, Y., Zhuo, J., Liu, B., Long, C. (2013). Eating from the wild: diversity of wild edible plants used by Tibetans in Shangri-la region, Yunnan, China. J. Ethnobiol. Ethnomed,9(1), 28. [http://dx.doi.org/10.1186/1746-4269-9-28] [PMID: 23597086]Jones, A.D. (2017). Critical review of the emerging research evidence on agricultural biodiversity, diet diversity, and nutritional status in low- and middle-income countries. Nutr. Rev,75(10), 769-782. [http://dx.doi.org/10.1093/nutrit/nux040] [PMID: 29028270]Luo, G., Najafi, J., Correia, P.M.P., Trinh, M.D.L., Chapman, E.A., Østerberg, J.T., Thomsen, H.C., Pedas, P.R., Larson, S., Gao, C., Poland, J., Knudsen, S., DeHaan, L., Palmgren, M. (2022). Accelerated domestication of new crops: Yield is key. Plant Cell Physiol,63(11), 1624-1640. [http://dx.doi.org/10.1093/pcp/pcac065] [PMID: 35583202]Leakey, R., Tientcheu Avana, M.L., Awazi, N., Assogbadjo, A., Mabhaudhi, T., Hendre, P., Degrande, A., Hlahla, S., Manda, L. (2022). The future of food: Domestication and commercialization of indigenous food crops in Africa over the third decade (2012–2021). Sustainability (Basel),14(4), 2355. [http://dx.doi.org/10.3390/su14042355]Ngurthankhumi, R., Hazarika, T.K., Zothansiama, , Lalruatsangi, E. (2024). Nutritional composition and anti-nutritional properties of wild edible fruits of northeast India. Journal of Agriculture and Food Research,16, 101221. [http://dx.doi.org/10.1016/j.jafr.2024.101221]Nikalje, G.C., Rajput, V.D., Ntatsi, G. (2023). Editorial: Putting wild vegetables to work for sustainable agriculture and food security. Front. Plant Sci,14, 1268231. [http://dx.doi.org/10.3389/fpls.2023.1268231] [PMID: 37841612]Ogle, B.M., Grivetti, L.E. (1985). Legacy of the Chameleon: Edible wild plants in the Kingdom of Swanziland, part I-II. Ecol. Food Nutr,17, 1-64. [http://dx.doi.org/10.1080/03670244.1985.9990879]Soromessa, T., Demissew, S. (2002). Some uses of plants by the Benna, Tsemay and Zeyise people, Southern Ethiopia. Ethiopian Journal of Natural Resources,KEYWORDS
Wild vegetables, Identification characters, distribution, flowering/fruiting season, propagation, chemical constituents, recipe, uses, Dietary supplements, Alkaloids. Flavonoids, vitamins, minerals, saponins, steroids, terpenoids, Anti-inflammatory, Analgesic, Antimicrobial, Anti-diabetic, Antioxidant, Hepatoprotective, Anti-cancer, Anti-hyperlipidemic, wound healing, antipyretic, diuretic, stomachic, laxative, biliousness, leprosy, bronchitis, leucorrhea, hysteria, tonsillitis, malaria, dysentery, dysuria, chicken pox, fever, mania
Wild Vegetables of the Family Fabaceae
Ganesh Chandrakant Nikalje,Apurva Chonde,Sudhakar Srivastava,Penna SuprasannaAbstract
INTRODUCTION
This family is often called the legume or bean family. It is estimated to contain around 20,000 species across over 700 genera. The members are a vital source of food for humans and animals worldwide due to its high nutritional value. They are a rich source of plant-based proteins, dietary fibers, carbohydrates, vitamins and minerals including iron, folate, potassium, and phosphorus, etc. Some members contain anti-nutritional compounds such as lectins, phytates, tannins, etc. (Martín-Cabrejas 2019).
Bauhinia malabarica Roxb.
Botanical name:Bauhinia malabarica
Family: Caesalpiniaceae
Local name: Koral, Korat
Vernacular name:
Assamese: KotoraBengali: KarmaiEnglish: Malabar bauhiniaHindi: AmliKannada: BasavanapaadaMalayalam: ArampuliOriya: GumbatiSanskrit: AmlapatrahTamil: Puli-y-attiTelugu: Puli ChintaSeason: June & July
Parts used: younger stem and leaves
Characteristics:
1. Leaves: The leaves are alternate and compound. They are bilobed or bifid, which means the leaf blade is divided into two lobes that are usually rounded or heart-shaped. The lobes are joined near the base, giving the appearance of a butterfly's wings or a cow's hoof, which is a characteristic feature of the Bauhinia genus (Sharma et al., 2014) (Fig. 24.1).
Fig. (24.1))Leaves of B. malabarica (PC: Prajkta Nangaonkar).2. Flowers: The flowers are large and showy, typically 3-5 cm in diameter. They are bisexual and have five petals that are often white, cream, or pale yellow in color. The petals are arranged in a shape resembling an open butterfly, with one petal larger and broader than the others (Sharma et al., 2014).
3. Inflorescence: The flowers are arranged in terminal or axillary racemes or panicles. They form clusters of several flowers, which bloom sequentially along the inflorescence (Sharma et al., 2014).
4. Fruits: The fruit is a legume or pod. It is elongated, flattened, and woody when mature. The pod contains several seeds and often splits open when ripe to release the seeds (Sharma et al., 2014).
5. Bark and Branches: The bark is smooth and grayish-brown in color. The branches are slender and spread out in a zigzag pattern (Sharma et al., 2014).
Distribution:
Indo-Malesia; Indian distribution- Assam, Madhya Pradesh, Meghalaya, Odisha. Maharashtra: Nasik, Pune, Raigad, Sindhudurg, Thane.
Propagation: Seed and Cuttings
Chemical constituents:
Seven flavonols, including 6,8-di-C-methyl kaempferol 3-methyl ether, kaempferol, afzelin, quercetin, isoquercitrin, quercitrin, and hyperoside were isolated from the methanol extract of leaves (Rawiwun et al., 2008).
Recipe:
Ingredients: Moong dal, Korla leaves, mustard, cumin, green or red chilies, turmeric powder, hing, garlic.
Method: Cooked with soaked moong dal. Use only leaves; remove tough veins, mainly the central ones from mature leaves. Wash, and chop the leaves. Heat oil, add a small amount of mustard and cumin, then hing (or garlic, whichever is preferred), green/red chilies. Add the soaked dal (drain first) and then the leaves, turmeric, and salt to taste. Cook until it becomes tender.
Uses:
1. Traditional Medicine: Various parts of plants, including the bark, leaves, flowers, and roots, have been used in traditional medicine systems for their potential medicinal properties. It possesses antioxidant, anti-inflammatory, antimicrobial, analgesic, and anti-diabetic properties. The plant has been used to treat fever, wounds, skin infections, digestive disorders, respiratory ailments, diabetes, etc. (Thenmozhi et al., 2013; Sharma et al., 2014).
2. The young shoots of B. malabarica are edible and are commonly prescribed to treat cough, gout, glandular swellings and goiter, haemorrhage, leprosy, menorrhagia, scrofula, urinary disorders, wasting diseases, worm infestations and for liver disorders (Venkatachalapathi et al., 2015).
3. Wound Healing: The bark is often used in traditional medicine for its potential wound-healing properties. It may be applied topically to wounds and injuries to promote healing and reduce inflammation (Ahmed et al., 2012).
4. Ornamental Plant: It is also cultivated as an ornamental plant for its attractive flowers. The showy, butterfly-shaped flowers and the overall aesthetic appeal of the tree make it a popular choice for landscaping and gardens (Venkatachalapathi et al., 2015).
5. Timber: The wood is reported to be hard and durable. In some regions, it is used for construction purposes, making furniture, and crafting small wooden items (Venkatachalapathi et al., 2015).
Bauhinia racemosa Lam.
Botanical name:Bauhinia racemosa Lam.
Family: Fabaceae
Local name: Apta, Sona
Vernacular name:
Hindi: Kathmauli, JhinjheriMarathi: Aapta, SonaTamil: Atti, TatakiMalayalam: Arampaali, Kutabuli, MalayaththiTelugu: Tella arecettuKannada: Aapta, AralukadumandaraBengali: Banraji, BanrajKonkani: AptoSanskrit: Yamalapatrakah, YugmapatraUrdu: Gul-e anehnalSeason: Flowering: February-May
Parts used: All parts
Characteristics (Fatima et al., 2021):
1. Leaves: The leaves are alternate and compound. They are bilobed or bifid, which means the leaf blade is divided into two lobes that are usually rounded or heart-shaped, resembling a butterfly's wings or a cow's hoof. The lobes are joined near the base, creating a characteristic “U” shape (Fig. 24.2).
Fig. (24.2))Leaves of B. racemosa (PC: Apurva Shankar Chonde).2. Flowers: The flowers are typically large and showy. They are bisexual and have five petals that are usually yellow or yellowish-orange in color. The petals are arranged in a shape resembling an open butterfly, with one petal larger and broader than the others.
3. Inflorescence: The flowers are arranged in racemes, which are elongated clusters of flowers along a central stem. The racemes can be terminal or axillary, meaning they can be found at the tips of branches or in the leaf axils.
4. Fruits: The fruit is a legume or pod. It is elongated, flattened, and woody when mature. The pod contains several seeds and often splits open when ripe to release the seeds.
Distribution:
E. Asia - China, India, Myanmar, Thailand, Cambodia, Vietnam.
Propagation: Seed, Stem Cuttings
Chemical constituents:
The major bioactive components of B. racemosa are methyl gallate, gallic acid, kaempferol, quercetin, quercetin 3–O–α–rhamnoside, kaempferol 3–O–β–glucoside, myricetin 3–O–β–glucoside and quercetin 3–O–rutinoside (Rashed et al., 2014).
Recipe:
Ingredients: Moong dal, Korla leaves, mustard, cumin, green or red chilies, turmeric powder, hing, garlic.
Method: Cooked with soaked moong dal. Use only leaves; remove tough veins, mainly the central ones from mature leaves. Wash, and chop the leaves. Heat oil, add a small amount of mustard and cumin, then hing (or garlic, whichever is preferred), and green/red chilies. Add the soaked dal (drain first) and then the leaves, turmeric, and salt to taste. Cook until it becomes tender.
Uses:
1. Antioxidant Activity: Some studies have suggested that B. racemosa may possess antioxidant properties, which can help protect against oxidative stress and damage caused by free radicals in the body (Panda et al., 2015).
2. Anti-inflammatory Potential: It has been investigated for its potential anti-inflammatory properties. It may exhibit inhibitory effects on certain inflammatory markers, which could be beneficial in managing inflammatory conditions (Panda et al., 2015).
3. Antimicrobial Activity: Several studies have explored the antimicrobial properties of B. racemosa. Extracts from the plant have shown activity against certain bacteria, fungi, and parasites, indicating potential use in combating microbial infections (Panda et al., 2015).
4. Antidiabetic Effects: It has been investigated for its potential antidiabetic effects. Some studies suggest that extracts from the plant may help regulate blood sugar levels and improve insulin sensitivity, which could be beneficial for individuals with diabetes.
5. The bark and leaves of B. racemosa are sweetish and acrid, used as a refrigerant, and astringent, in the treatment of headache, fever, skin diseases, blood diseases, dysentery, and diarrhea. A decoction of the bark is recommended as a useful wash for ulcers (Panda et al., 2015).
6. Ayurveda: The plant is commonly used for the treatment of the initial stage of cancer (Wealth of India 1953; Kirtikar et al., 1975).
Canavalia ensiformis (L.) DC.
Botanical name:Canavalia ensiformis
Family: Fabaceae
Local name: Abai cha shenga
Vernacular name:
Common name: Horse Bean, Jack bean, Sword beanKannada: Tamate balliMarathi: AbaiMizo: FangraSeason: late spring to early autumn
Parts used: Seeds, young pods, leaves, stem
Characteristics (Acevedo-Rodríguez, 2005):
1. Plant Type: C. ensiformis is a fast-growing annual or perennial vine.
2. Leaves: The leaves are alternate and trifoliate, consisting of three leaflets. Each leaflet is elongated and lanceolate in shape, with a smooth or slightly hairy surface. The leaflets can measure around 7-15 centimeters in length.
3. Flowers: The flowers are pea-like and typically purplish or pinkish in color. They are borne on long, slender stalks and occur in clusters or racemes.
4. Pods: The mature pods of C. ensiformis are long, slender, and curved, resembling a sickle or sword. They can reach lengths of 15-30 centimeters and contain several seeds (Fig. 24.3).
5. Seeds: The seeds are large, hard, and typically oblong or kidney-shaped. They can be white, beige, or brown in color, depending on the variety.
Distribution:
Africa, North America, Oceania, South America; Asia-China, India, Philippines, Malaysia, Taiwan, and Japan (USDA-ARS, 2016).
Propagation: Seed
Chemical constituents:
The seeds of C. ensiformis have higher levels of crude protein, crude lipid, and minerals such as sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), and manganese (Mn) compared to C. gladiata. The major proportion of seed proteins in both species consists of albumins and globulins (Rajaram et al., 1992).
Fig. (24.3))Pods of C. ensiformis (PC: Pushpavati Bagul).Recipe:
Ingredients:Pods, oil, mustard, garlic, onion, turmeric, hing, mix masala, goda masala, salt, coriander, etc.
Method: To prepare the dish, start by washing the pods and cutting them into two halves. Remove the veins/threads and discard the inner fleshy parts. Cut the pods into small pieces. Next, heat oil in a pan and add mustard, garlic, and onion. Sauté them until translucent. Add turmeric, hing, and mix masala, and then add the vegetables. Sprinkle goda masala and salt. Pour some water and cook for 10-15 minutes. Finally, garnish the dish with coriander and it is ready to serve.
Uses:
1. Protein Source: C. ensiformis seeds are rich in protein, making them a valuable source of plant-based protein (Brücher, 1989).
2. Dietary Fiber: The seeds contain dietary fiber, which can aid in digestion and promote a healthy digestive system (Akpapunam and Sefa-Dedeh 1997).
3. Antioxidant Properties: C. ensiformis seeds contain flavonoids and phenolic compounds, which have antioxidant properties. These compounds can help protect against oxidative stress and may have potential health benefits (Akpapunam and Sefa-Dedeh 1997).
4. Antimicrobial Effects: Certain compounds in C. ensiformis have demonstrated antimicrobial activity against certain bacterial and fungal strains (Akpapunam and Sefa-Dedeh 1997).
