ABSTRACT
The family Fabaceae is a large family of dicotyledonous plants well known for the fixation of atmospheric nitrogen in the soil by forming root nodules in association with rhizobial bacteria. Some plants in this family, such as tamarind, produce commercially valuable edible fruits (indehiscent legumes or pods) and seeds rich in protein and nutrients beneficial to human health. Fenugreek, also in the family Fabaceae, is grown for its leaves, seeds, and sprouts. The leaves are used as a fresh or dried herb or as a fresh vegetable, the seeds as a spice, and the sprouts as microgreens. Leaves and fruits of species in the family Moringaceae are used to contribute seed protein and essential nutrients for human and livestock, and to enrich soil nutrients, purify water and provide antipathogen activity (Saini et al., 2016; Tian et al., 2015; Yisehak et al., 2011). The crops included herein, from the plant families Fabaceae and Moringaceae, have proven sustained economic impacts as healthy and nutritious foods for human and livestock, as drugs for the pharmaceutical industry, and as various other agricultural products. The nutritional contributions of these crops and various information on taxonomic, morphological, and biochemical aspects of the crops and compounds produced by them are provided herein Tables 44.1–8 and in Figures 44.1–5, as necessary for some products and compounds with brief descriptions of their importance in this chapter. A Brief Overview of the Edible Vegetable Resources of Fenugreek, Tamarind, and Moringa Common Name / Scientific Name Number of Other Species and Genera that Belong to the Same Family Center of Origin and Major Center’s of Diversity Plant Parts and Their Uses
Fenugreek /
Trigonella foenum-graecum L.
260 species and 18 generaCenter of Origin: Asia, India, the Mediterranean region
Major Centers of Diversity: Argentina, West and South Asia, Turkey, Yemen, Abyssinia, Moschino, Sicily, Tuscany, Morocco, Transcaucasia, Afghanistan, China-Iran region, Australia, North America, North Africa, North, and Central Europe and India
The leaf is used as salad, steam cooked with dahls, as a condiment for non-vegetarian dishes and biriyani.
The seed is used as aromatic spice and condiment.
The seed extract is used as hair softener, body cleanser, and to stop diarrhea.
Moringa/Moringa oleifera L. Single genus with 13 speciesCenter of Origin: Africa, sub-Himalayan tracts of India, Pakistan, Bangladesh, and Afghanistan
Major Centers of Diversity:
Africa, Australia, America, Europe, Indonesia, Pakistan, Sudan, South Asia
The leaf is used as salad, cooked with dahls, and to make cereal bars.
Spicy moringa leaf powder is mixed with cereals, leaf flour for snacks in Africa.
Leaves, flowers, and fruits are used as a vegetable in Pakistan.
The fruit is used in curries, sambar, and soups in India.
Seed and bark are water purifiers in Asia and Africa.
Tamarind/Tamarindus indica L. A monotypic genus with single speciesCenter of Origin: India, Africa, and Madagascar.
Major Centers of Diversity: Indian subcontinent, Central and South America, Africa, Nigeria, China, Europe, Turkey, Bangladesh.
Leaf and mature, sweet, unripe fruit used as salad.
Both leaf and fruit used for preparing dahls, soups, and curries. Seed, fruit and seed flour for snacks. In some areas, flowers along with young leaves are used as a vegetable.
Sources:Acharya, (2008); Diallo et al., (2007); Faizi et al., (1994a,1994b,1995 and 1998); Kumar et al., (2017); Verma et al., (2013).