Dobera roxburghii – Famine Foods

Dobera roxburghii


Sudan: pulp of the fruit (drupe) of this tree is eaten. The seeds are also eaten, after debittering by boiling four times with continuous changes of water. They are then sun- dried and ground into flour used for making porridge; Kisra (a flat bread); and a perforated [pan?] cake [Gorasa?]. Sorghum or millet flour can be added, if available, to improve the taste of the flour. The whole seeds are also cooked and eaten with oil and salt.

Additional Information

Name Authority:
Chemical composition (undebittered): Protein (crude) = 19.0% (dry). Oil = 0.5% (dry). Ash = 6.4% (dry). Fibre (crude) = 2.6% (dry). Carbohydrate (soluble): starch = 55.7%(dry); (sugars): sucrose = 5.1% (dry). D-glucose = 3.0% (dry). D- fructose = 00.4% (dry). Amino acid (g [16g N ]-1): Aspartic acid = 9.2g. Threonine = 2.7g. Serine = 2.9g. Glutamic acid = 10.1g. Proline = 4.9g. Glycine = 3.6g. Alanine = 4.2g. Cysteine = 1.5g (performic acid oxidation). Methionine = 2.2g. (performic acid oxidation). Isoleucine = 3.2g. Leucine = 6.0g. Tyrosine = 2.8g. Phenylalanine = 4.1g. Histidine = 1.3g. Lysine = 3.4g. Arginine = 5.4g. Sulphur = 0.98% (dry). Potassium = 0.18% (dry). Magnesium = 0.47%(dry). Calcium = 0.53% (dry). Na = 0.02% (dry). K = 1.28% (dry). Zinc = 33mg/kg-1 (dry). Iron = 382mg/kg-1 (dry). Manganese = 334mg/kg-1 (dry). Coppper = 2mg/kg-1 (dry). (For values of debittered seeds, see Abdelmuti).

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