|[英文摘要]Angiopteris esculenta is one of the most important wild substitutes for staple food in
Dulong’s communities (the least populated ethnic group in Yunnan Province, China) for centuries.
For a long time, the Dulong people collect the underground parts of A. esculenta to extract flour
and make into food. In order to study and record the traditional knowledge of Angiopteris
esculenta, and reveal the scientific basis of this plant consumed by Dulong people, ethnobotanical
methods were employed to investigate and document the traditional knowledge about A. esculenta.
Approaches of food science were used to reveal the basic components, appearance, physical and
chemical properties, and gelatinization characteristics of A. esculenta flour in the present paper.
The results were as follows: (1) A. esculenta is a multipurposed plant in the traditional livelihood
of Dulong people. Local people employed this plant for edible purpose, medicinal purpose,
ornamental purpose and woody purpose. Quantitative analysis showed that the relative frequency
of citation (RFC) of the edibleness was much higher than that of other uses, which shows its main
way as staple food. (2) The traditional uses of fern flour extracted from the underground part of A.
esculenta imply rationalities. There is high starch content in the flour, and the total starch content
is 86.2%. A. esculenta flour contains various mineral elements necessary for human body. (3) The
flour has good physical and chemical properties, specifically, the retrogradation and freeze-thaw
stability are strong, which can be used in the production and process of frozen food and starch
products. The regeneration value and attenuation value of starch were much lower than that of
common starch, which indicated that it had good stability of hot paste and cold paste, and not easy
to regenerate, thus imply the good processability in food industry. The research results of the
physical and chemical properties provide a theoretical basis for the subsequent processing and
utilization of A. esculenta. In conclusion, A. esculenta flour has a good potential for utilization and
further development. It is expected to play a positive role for increasing local residents’ income
and for rural revitalization in remote areas, through the approaches of artificial cultivation.|
路晓平,程 卓,龙春林.(2021).独龙族传统代粮植物食用观音座莲的研究.广西植物.[ChinaXiv:202112.00138] (Click&Copy)