Marama bean

Bower, N., Hertel, K., Oh, J., and Storey, R. (1988). Nutritional evaluation of marama bean (Tylosema esculentum, Fabaceae) Analysis of the seed. Econ. Bot. 42, 533-540. 

Chimwamurombe, P. (2008). ABS and creation of an enabling environment for innovation, is it an issue for SADC countries Marama bean domestication An ABS case. Build. Bridg. 3, 5-7. 

Elfant, M., Bryant, L., and Starcher, B. (1985). Isolation and characterization of a proteinase inhibitor from marama beans. Proc. Soc. Exp. Biol. Med. 180, 329-333. 

Holse, M., Husted, S., and Hansen, A. (2010). Chemical composition of marama bean (Tylosema esculentum)—A wild African bean with unexploited potential. /. Pood Comp. Anal. 23,648-657. 

Maruatona, G. N. (2008). Physicochemical, nutritional and functional properties of defatted marama bean flour. MSc Food Science dissertation. University of Pretoria, Pretoria, South Africa. 

Monaghan, B. G. (1995). Genetic variation in the marama bean (Tylosema esculentum). Master of Agricultural Sdence, University of Melbourne, Melbourne. 

Miiseler, D. L. and Schonfeldt, H. C. (2006). The nutrient content of the marama bean (Tylosema esculentum), an underutilised legume from Southern Africa. Agricola 16, 7-13. 

Nepolo, E., Takundwa, M., Chimwamurombe, P., Cullis, C. A., and Kunert, K. (2009). A review of the geographical distribution of marama bean [Tylosema esculentum (Burchell) Schreiber] and genetic diversity in the Namibian germplasm. Afr. J. Biotechnol. 8, 2088-2093. 

Thomas, T. (2004). Marama bean (Tylosema esculentum), a non-nodulating high protein legume indigenous to the Kalahari sands Studies of its N nutrition. University of Cape Town, South Africa, M.Sc. dissertation. 

Van Zyl, J. (2007). Marama bean cotyledon and seed coats Phenolic composition and antioxidant activity. Univerity of Pretoria, Pretoria, South Africa B.Sc. Honours Project Report. 

Tylosema esculentum (family Leguminosae Papilionoideae) Commonly known as marama bean. It is indigenous to the Kalahari region and introduced to other parts of Southern Africa. The seeds contain 39% protein and 43% oil and are eaten boiled. 

An analysis of competing products and potential substitutes revealed that morama products will potentially compete with a number of other, well-established products and brands that are already commercialized. These include soy-based products such as soy milk, soybean oil, and high protein soy flour. The direct implication of this is that for morama bean products to compete on price directly with the competing products, it will need to do so based on the health benefits or other novelty value identified by the current Marama II FP-6 project consortium. Without these, it may prove to be very challenging to the feasibility of these products. 

Lima de Faria, M., Saraiva, M. C., and Mosime, S. (2008). Consumer focus groups and sociocultural studies conducted in three areas where Morama beans are found. Annual Report Marama II Project, Copenhagen, Denmark. 

Jordaan, D., Christy, R. D., and Mabaya, E. (2009). Marketing Strategies for Morama Bean Products. Annual Report Marama 11 Project, Copenhagen, Denmark. 

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