Table 2 Traditional knowledge, utilization, harvesting, processing, and preservation of morama bean in four districts of Botswana
| Â | Kweneng | Ghanzi | Southern | Central |
|---|---|---|---|---|
Native name (s) | Morama (Setswana) Riqhama/dithama (Sekgalagadi) | Morama (Setswana) Riqhama/dithama (Sekgalagadi) Qhwii (Sesarwa) Ombanui (singular)/Ozombanui (plural) [Otjiherero] | Morama (Setswana) | Morama (Setswana) Qhwii (Sesarwa) |
Edible parts | Ripe bean and immature root (mature roots are not consumed) | Ripe bean and immature root (sesuane) | Ripe bean and immature root (sesuane) | Ripe bean and immature root (sesuane) |
Bean maturity period | 3 to 4 months. October/November (flowering) to January/February (ripens) | 3 to 4 months | 3 to 4 months | 3 to 4 months |
Harvesting season | February (fresh green beans) to winter season (dry beans) | February (fresh green beans) to winter season (dry beans) | February (fresh green beans) to winter season (dry beans) | February (fresh green beans) to winter season (dry beans) |
Consumption patterns in society and cultural norms | All population groups consume the bean (infants, children, pregnant mothers, ailing patients, lactating mothers, adults, and elderly) No cultural norms reported | All population groups consume morama beans No cultural norms associated with morama bean were reported | All population groups consume morama beans No cultural norms were reported | All population groups consume morama beans No cultural norms were reported |
Description of sensory parameters (taste and texture) | Tastes like peanuts/groundnuts Not bitter when roasted unless overly roasted | Tastes like peanut butter and peanuts It has too much oil hence the soft texture | It tastes like peanuts when roasted with a pleasant nutty smell. It is not consumed raw as it is bitter | Slightly bitter when raw. Not consumed raw Tastes like peanut butter when roasted May taste bitter to non-regular or first-time consumers |
Effects of morama bean consumption | Negative effect: It causes constipation and bloating [46] Positive effect: Cleanse digestive system or important for a healthy gut | Negative effect: Constipation [46] Negative effect: It has a high fat content. Hence it can be bad for the heart Positive effect: Increased thirstiness | Negative effect: Too oily therefore it can be bad for the heart and can also result in weight gain Positive effects: Induces thirstiness resulting in drinking lots of water (good for a healthy body function) | Negative effect: Weight gain and constipation Positive effect: the desire to drink lots of water |
Storage and preservation | Storage duration: 12–60 months. The unshelled bean can be stored for prolonged years without losing quality [2] Woven jute Polypropylene bags | Storage duration: 2–60 months Polypropylene bags Closed buckets Away from wet areas | Storage duration: 4–60 months Sacks Closed containers | Storage duration: 12–36 months Polypropylene bags, sacks, and closed containers Away from wet areas It can be stored for many years without affecting or changing the quality because of the hard shell Unshelled morama is not infested by weevils |
Traditional use of morama beans | Fresh green morama beans (nyebu) are boiled in water and consumed Dry beans are commonly roasted and consumed [7, 8] Appetizer: Beans are mixed with traditional plants such as mogose (bauhinia petersiana) by Bakgalagadi and given to kids either on soft porridge (motogo) or can be licked as powder [32] Beans are regularly cooked with lerotse or samp and consumed | Fresh green morama beans (nyebu) are boiled in water and consumed Dry beans are commonly roasted and consumed [7, 8] Basarwa tribe mix powdered morama bean with other traditional plants particularly a plant known as ghyee and given to kids as an appetizer. It helps individuals gain weight and improve growth [32] Commonly cooked with lerotse or lengangale Boiled in water to make cooking oil or roasted and pounded to make butter | Fresh green morama beans (nyebu) are boiled in water and consumed | Fresh green morama beans (nyebu) are boiled in water or milk and consumed Dry beans can be pounded and cooked as porridge with water Both fresh or dry beans can be pounded sieved and cooked with milk as porridge (ntiane) Dry beans are roasted and consumed [7, 8] Basarwa tribe mix powdered morama been with other traditional plants and give the powdered mixture to undernourished kids or adults on soft porridge [32] |
Description of traditional processing methods | Boiling: Fresh beans are boiled in water for 10–30 min. Salt can be added to improve taste Roasting in hot sand: Clean sandy soil is heated in a traditional pot in an open wood fire. Then morama beans are added when the sand is hot. The beans are then roasted with constant stirring until the beans start to pop producing a pleasant nutty smell. The nut turns golden brown when roasted accordingly Roasting in hot sand beneath a fireplace: Morama beans are also roasted in sand beneath a traditional fireplace until cooked. The processing can be done overnight | Boiling: Fresh beans are boiled in water and consumed Roasting in hot sand: Morama beans are roasted in the hot sand in a traditional pot with constant stirring until the beans start to pop producing a pleasant nutty smell Roasting in hot sand beneath a fireplace until cooked or sometimes overnight Boiling to make cooking oil: Morama beans are pounded, mixed with water, and boiled. A lather forms which is removed, and oil is collected | Boiling: Fresh beans are boiled in water Roasting in hot sand: Morama beans are roasted in the hot sand in a traditional pot with constant stirring until the beans start to pop producing a pleasant nutty smell Roasting in hot sand beneath a fireplace until cooked or sometimes overnight | Boiling: Fresh beans are boiled in water. Salt can be added for taste Roasting in hot sand: clean sand is heated in a traditional pot. Then morama beans are added when the sand is hot. The beans are then roasted with constant stirring until the beans starts to pop producing a pleasant nutty smell. The nut turns golden brown when roasted fully Roasting in hot sand beneath a fireplace until cooked or sometimes overnight |