Usage of wild-Growing Plants as Foodstuff

Gębczyński, Piotr; Bernaś, Emilia; Słupski, Jacek

doi:10.1007/978-3-030-58092-6_17

Cited by 2 publications

(3 citation statements)

References 68 publications

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“…Wild plants are those that grow naturally in self-maintaining populations in natural or semi-natural environments and can exist without direct human intervention (Gębczyński et al, 2022, Shaheen et al, 2017. Wild plant species (WEPs) are used as source of medicine, food, rewood, clothing, and household utensils.…”

Section: Introductionmentioning

confidence: 99%

Unlocking the Prospective of Neglected and Underutilized Wild Plants for Human Food, Nutrition and Ethno-Medicine

Abuka,

Feyissa

2024

Preprint

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Wild edible plant species (WEPs) are vital sources of additional food and ethnomedicine in many regions of the world. Despite the fact that they can offer a range of provisioning services, they are neglected, underutilized, and poorly researched. This study therefore investigated WEPs and their provisioning ecosystem services as supplementary food, nutrition, and traditional medicine. Questionnaire household surveys, key informant interviews, and a series of field observations were used for data collection. Additionally, preference ranking was used to rank the WEPs based on the preference of the local communities for their provision of services. A direct matrix ranking was carried out to measure their provisional service diversity. There were 20 WEPs species, which were most widely used as food, nutrition, and ethnomedicine supplements. The major edible plant parts were fruits (75%), which were mostly collected by children (65%). The majority of the communities (93.95%) used them as seasonal and supplemental food, particularly in periods of food shortages such as spring, the dry season. They were particularly essential supplementary sources of food, nutrition, and ethno-medicine for food-insecure and economically marginal families. It is therefore necessary to develop national policies that support and encourage WEPs as dietary, nutritional, and ethno-medical supplements.

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Section: Introductionmentioning

confidence: 99%

Unlocking the Prospective of Neglected and Underutilized Wild Plants for Human Food, Nutrition and Ethno-Medicine

Abuka,

Feyissa

2024

Preprint

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“…[ 2 ]. Moreover, wild garlic is added to camembert cheese for barbecuing in the Czech Republic [ 3 ]. Fresh leaves of wild garlic can also be added as a spice to flavor cottage cheese [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…The leaves, bulbs, and flowers of wild garlic are edible; however, its leaves have the greatest consumer use. For example, in Turkey and Poland, wild garlic leaves are used in the manufacturing of local rennet-curd cheeses [ 3 ]. Fresh soft rennet-curd cow milk cheese with wild garlic has not previously been investigated.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese

Pluta-Kubica

Najgebauer-Lejko

Domagała

et al. 2022

Foods

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The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (p ≤ 0.001), while modifying its color and some textural properties (p ≤ 0.001); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (p > 0.05).

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Usage of wild-Growing Plants as Foodstuff

Cited by 2 publications

References 68 publications

Unlocking the Prospective of Neglected and Underutilized Wild Plants for Human Food, Nutrition and Ethno-Medicine

Unlocking the Prospective of Neglected and Underutilized Wild Plants for Human Food, Nutrition and Ethno-Medicine

The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese

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