Edible flowers of Southeast Asia and their possible methods of processing

Martin Richter

Bakalářská práce

Abstract:

This paper deals with edible flowers in the Southeast Asian region as a reaction to their increasing popularity among consumers. Totally 60 different species of plants whose flowers are suitable for human consumption were listed, together with their common processing methods. The most abundant family of plants with edible flowers is the Fabaceae family (23.3 %), followed by the Zingiberaceae family (10 %) and the Malvaceae family (8.3 %). The most frequent use of flowers is as a vegetable, which occurs in 45 % of the described species. Flowers are most commonly eaten raw, which is the case for 76.6 % of the described species, or cooked, which is true for 66.6 % of the described species. Additionally, three representatives, namely Arenga pinnata, Moringa oleifera, and Sesbania grandiflora, were described in greater detail as multipurpose trees that are also suitable for agroforestry systems. Subsequently, edible flower processing methods were described, namely: fermentation, pickling, cooking, natural drying, hot air drying, microwave drying, freeze drying (lyophilization), low temperature storage, and high hydrostatic pressure technology. For each of the processing methods, the sensory characteristics of the processed flowers were evaluated.

Keywords

Edible flowers, Southeast Asia, Food processing, Sensory analysis, Shelf life

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 15. 4. 2022

Obhajoba závěrečné práce

• Vedoucí: Ing. Iva Kučerová, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Bakalářský studijní program:
International Cooperation in Agricultural and Rural Development