Articles
Indigenous plants in beverage production: traditional approaches to processing, preservation and storage among Batswana in Mahikeng Local Municipality of South Africa
Article number
1466_13
Pages
97 – 104
Language
English
Abstract
Herbal teas, fermented alcoholic and non-alcoholic drinks are common beverages made from indigenous and underutilised plants.
These beverages are valued for their nutritional, cultural and socioeconomic significance.
This study investigated the role of indigenous plants in beverage production, with emphasis on the preparation procedures, preservation and storage techniques for extending shelf-life among the Batswana people in North West Province, South Africa.
The study utilised semi-structured interview guide to engage with 30 participants possessing knowledge of the preparation, preservation and storage of indigenous plant-based beverages.
The participants identified five beverage plants namely mabele (Sorghum bicolor L.), lebelebele (Pennisetum glaucum (L) R. Br), kgobedimetsing (Mentha aquatica L), lengana (Artemisia afra Jacq. ex Willd) and mosukutswane (Lippia scaberrima Sond.) with frequency mentions of 100, 87, 100, 100 and 87%, respectively.
These plants were highly valued for their nutritional, cultural and medicinal benefits.
Traditional methods such as sun-drying and spontaneous fermentation were applied by the participants.
Alcoholic and non-alcoholic beverages made from Sorghum bicolor and Pennisetum glaucum are enjoyed during traditional gatherings and for leisure.
On the other hand, beverages made from Mentha aquatica, Artemisia afra and Lippia scaberrima are consumed as herbal teas for medicinal benefits to treat colds and flu.
Taken together, indigenous plants play a vital role in cultural practices and community health, encompassing the methods used in beverage production with the contexts and patterns of their consumption.
These beverages are valued for their nutritional, cultural and socioeconomic significance.
This study investigated the role of indigenous plants in beverage production, with emphasis on the preparation procedures, preservation and storage techniques for extending shelf-life among the Batswana people in North West Province, South Africa.
The study utilised semi-structured interview guide to engage with 30 participants possessing knowledge of the preparation, preservation and storage of indigenous plant-based beverages.
The participants identified five beverage plants namely mabele (Sorghum bicolor L.), lebelebele (Pennisetum glaucum (L) R. Br), kgobedimetsing (Mentha aquatica L), lengana (Artemisia afra Jacq. ex Willd) and mosukutswane (Lippia scaberrima Sond.) with frequency mentions of 100, 87, 100, 100 and 87%, respectively.
These plants were highly valued for their nutritional, cultural and medicinal benefits.
Traditional methods such as sun-drying and spontaneous fermentation were applied by the participants.
Alcoholic and non-alcoholic beverages made from Sorghum bicolor and Pennisetum glaucum are enjoyed during traditional gatherings and for leisure.
On the other hand, beverages made from Mentha aquatica, Artemisia afra and Lippia scaberrima are consumed as herbal teas for medicinal benefits to treat colds and flu.
Taken together, indigenous plants play a vital role in cultural practices and community health, encompassing the methods used in beverage production with the contexts and patterns of their consumption.
Publication
Authors
M.M. Rasehlomi, G. Sedupane, A.O. Aremu
Keywords
biodiversity, teas, sorghum, fermented beverages, indigenous knowledge
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