In seasons of food shortage, local communities across Africa use wild edible plants and mushrooms (WEPM) that contribute significantly to food security by supplementing households’ diets and providing alternative income. In the Bamenda Highlands of Cameroon, their biodiversity is believed to be rapidly declining as a result of land use change. Despite their potential beneficial values, there has been only limited research on this topic in this area. This study aims to document traditional knowledge related to the use of plants and mushrooms for food purpose by indigenous people of the Bamenda highland. Ethnobotanical surveys were conducted in 6 localities (Mbengwi, Bafut, Nkwen, Mankon, Bambili, and Widikum) of the Bamenda Highlands of Cameroon, and 121 individuals were interviewed on commonly gathered and eaten WEPMs and their perception on their availability. Respondents were permanent residents selected based on their willingness to participate in the study. Specimens of recorded plants were collected and processed for future identification at the National Herbarium of Cameroon. Their nutritional potentials are discussed based on available literature. A total of 47 species were recorded including leafy vegetable, spices, fruits, roots/tubers, and mushrooms. The top 5 most frequent are Amaranthus sp. (6.6%), Termitomyces clypeatus (6.4%), Irvingia gabonensis (5.2%), Ricinodendron heudelotii (5.1%), and Aframomum sp. (4.5%). Leafy vegetable and spices are the most diversified group with 13 species each. All recorded species are important from nutritional and pharmaceutical points. However, many of their values remain uninvestigated, while their natural populations are facing threats of degradation. WEPMs have great potential to contribute to food and nutritional security in the study area. Sound nutrients and metabolites profiling of poorly known species can enhance their contribution in addressing food insecurity.

/pdf/wild-edible-plants-and-mushrooms-of-the-bamenda-highlands-in-3t0t55fnuc.pdf

Wild edible plants and mushrooms of the Bamenda Highlands in Cameroon: ethnobotanical assessment and potentials for enhancing food security

http://bibliotecadigital.udea.edu.co/bitstream/10495/11990/1/RamirezValentina_2019_BiologicalActivityPassifloraEdulis.pdf

Biological activity of Passiflora edulis f. Flavicarpa ethanolic leaves extract on human colonic adenocarcinoma cells.

The study aimed to develop a non-dairy-based probiotic-supplemented product using an\nunderutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f.\nflavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH,\nand total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C,\nand 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented\npassion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20\nwere first prepared using low-temperature spray drying utilizing maltodextrin as a carrier,\nwith yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also\nresulted in 42.68% log survivability. The formulated juice powder had a final moisture\ncontent of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended\ndilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00°\nBrix, respectively. Results also showed that storage of the formulated juice powder at 4°C\nyielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while\nstorage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed\nsignificant difference in terms of color, sweetness, and sourness, while no significant\ndifference was observed in terms of aroma, mouthfeel, and general acceptability.

/pdf/physico-chemical-properties-probiotic-stability-and-sensory-3rd73hqv2y.pdf

Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Passiflora quadrangularis L., also known as giant granadilla, belongs to the family Passifloraceae together with the well-known species Passiflora edulis Sims. This species has received attention from growers in recent years due to its aromatic flowers, unique and excellent fruit flavor and phytotherapeutic properties. Despite the numerous health benefits of this Passiflora species, information on their agronomical features and production is scarce. Therefore, the objective of this study was to examine the reproductive biology and fruit setting of P. quadrangularis cultivated in Sarawak, Malaysia. The findings revealed that the giant granadilla was a steady-state species that produced flowers lasting for only one day. Passiflora quadrangularis started to produce flowers 3 months after transplantation, followed by fruiting two months after anthesis. In East Malaysia, the flowers started blooming at dawn (0625±0.17 hours) followed by anthesis at 0806±0.23 hours and remained open until sunset. In contrast to P. edulis which flowered all year round, this species only Nur Shahirah Shahbani, Shiamala Devi Ramaiya, Noorasmah Saupi, Japar Sidik Bujang and Muta Harah Zakaria 638 Pertanika J. Trop. Agric. Sci. 43 (4): 637 652 (2020) exhibited two peaks, with a minor peak recorded from January-March and a major peak from September-December, coinciding with warm temperatures and moderate rainy season. Good fruit yields were recorded which was attributed to the ability for self-pollination due to autogamy and geitonogamy, in addition to the presence of effective pollinators. The yearly production of P. quadrangularis, produced relatively larger fruit with weights ranging from 884.4-2892.7 g, was 20,151.36 kg ha-1 (8993 fruits). Detailed information on the reproductive behavior of P. quadrangularis growing in local climates can be used for commercial cultivation and future breeding studies.

/pdf/reproductive-biology-and-fruit-setting-of-passiflora-1vmqu0lf7h.pdf

Reproductive Biology and Fruit Setting of Passiflora quadrangularis L. (Giant Granadilla) in East Malaysia

This study was aimed to evaluate the effect of using passiflora (Passiflora edulis) to produce functional yoghurt on the biochemical profile of hypothyroidism rats. Yoghourt was produced using five formulas and their chemical ,physicochemical and sensory properties were determined. Biological assay was conducted on hypothyroidism rats. It was found that gallic acid and catechol were the dominant phenolic compound in passion fruit. Also, the results indicated that yoghurt made from passiflora juice prepared by water and cow milk [1:1] (sample5) contained high amounts of crude protein and crude fat, while yoghurt made from 100% cow milk (sample1) receded a high content of ash and yoghurt made from Passiflora juice prepared by water (sample2) had ahighest content of Total carbohydrate. In addition PH was ranged from 4.51 to 4.63 as the type of yoghurt formula. Meanwhile the sensory evaluation data demonstrated that, the highest value of flavor and overall acceptability were 9.45 and 9.55 show in (sample1) and (sample5), respectively. Concerning the biological assay, the obtained results showed that feeding on functional yoghurt treated with passion fruit, decreased LDL-cholesterol and vLDL-cholesterol at the end of experimental period and increased HDL-cholesterol levels compared with(-ve group) )  and (+ve group).In addition that yoghurt enhanced with passion fruit helped to improve of liver kidney functions. On the other hand serum thyroid hormones level showed that triiodothyronine (T3) in the blood plasma was decreased in hypothyroidism groups, which fed on different yoghurt sample. Meanwhile thyroxine (T4) recorded an improvement in groups fed on yoghurt treated with passion fruit and L-­thyroxin drug group (+ve). Feeding on yoghurt made from passiflora juice prepared by water and cow milk [3:1] (group 8) and [1:1] (group 7) significantly increased the level of thyroid stimulating hormone (TSH) in the blood plasma (5.02 and 4.98 µIU/ml, respectively). The previous results reported that yoghurt treated with passiflora juice helped to improve thyroid hormones level in rats.

https://jfds.journals.ekb.eg/article_46070_ce33355b953ef5283f79dd31060a2142.pdf

Preparation of Functional Yoghurt by using Untraditional Fruit (Passiflora edulis).

Diabetes and medicinal benefits of Passiflora edulis.

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Diabetes and medicinal benefits of Passiflora edulis.