Agriculture
UFS researchers promote cactus pear for human consumption─── SABRINA DEAN 16:56 Tue, 17 Feb 2015
Bloemfontein - Scientists from various departments at the University of the Free State are on a mission to tell South Africans about the benefits of growing and producing spineless cactus pear, similar to the thornier prickly pear variety, for human consumption.
Maryna de Wit of the Department of Microbial, Biochemical and Food Biotechnology says people in Mexico have long used the entire plant, from the fruit to the cladodes, or leaves, as a staple food.
De Wit says one can use the flowers for a tea with medicinal properties, you can press oil from the seeds, you can boil, stir-fry or deep-fry the cladodes, grind up older dried leaves to create a flour for baking or use it in a myriad other ways.
De Wit says one can use the flowers for a tea with medicinal properties, you can press oil from the seeds, you can boil, stir-fry or deep-fry the cladodes, grind up older dried leaves to create a flour for baking or use it in a myriad other ways.
The UFS has also patented a method to extract mucilage from fresh cladodes to create gelling, emulsifier or fat replacement agents found in foods such as mayonnaise, marshmallows and other candies.
For further information on utilizing cactus pear for human consumption contact De Wit on 051-401-3261 or email dewitm@ufs.ac.za.
Sabrina Dean/OFM News
Maryna de Wit speaks about nutritional benefits of the cactus pear.:
