Talk:Archidendron pauciflorum
 | This article is rated Start-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||
| |||||||||||||||||||||
Boiling?
[edit]The article states:
- The condition [...] is not determined by how the beans are prepared [...]
but the article Djenkolic acid has it:
- this poisoning can be prevented when consuming djenkol beans by boiling them beforehand, since djenkolic acid is removed from the beans.
That seems inconsistent - but I've no idea where the truth lies. Please discuss at Talk:Djenkolic acid#Boiling?.--Noe (talk) 12:38, 19 November 2008 (UTC)
Proposal for major modification
[edit]
| Archidendron pauciflorum | |
|---|---|
| |
| Scientific classification | |
| Kingdom: | |
| (unranked): | |
| (unranked): | |
| (unranked): | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | A. pauciflorum
|
| Binomial name | |
| Archidendron pauciflorum (Benth.) I.C.Nielsen
| |
| Synonyms | |
|
Archidendron jiringa | |
Archidendron jiringa
[edit]Archidendron jiringa, commonly known as Djenkol, Jenkol or Jering is a species of flowering tree in the pea family, Fabaceae. It is native to Southeast Asia, where the seeds are a popular dish.[1] They are mainly consumed in Thailand, Malaysia, Burma, and Indonesia [2] and prepared by frying, boiling, or roasting and are also eaten raw.[2] The beans are mildly toxic due to the presence of djenkolic acid, an amino acid, which causes djenkolism ( bean poisoning).[3] The Beans and Leaves of the Djenkol tree are traditionally used for medicinal purposes such as purifying the blood.[4] The seeds have an antioxidant effect[1]and they are also being tested for antidiabetic properties.[5] To date, Djenkol is traded on local markets only.[6]
Botany
[edit]Morphology
[edit]
Archidendron jiringa is a legume tree with a size of 18 - 25 m, has spreading crown and bipinnate leaves (up to 25 cm) and greyish smooth bark.[1][7][8] The young leaves have a wine-red colour and are edible. Flowering time of the tree is between September and January.[9] The white calyx cup-shaped flowers are bisexual and have various yellowish-white stamens.[1]
The fruit (legume) of the tree is a woody, glabrous and deep purple Pod. Each Pod contains around 3 - 9 round shaped seeds[7]. The pods are formed falcate or twisted in a wide spiral. The seed coat of a young seed shows a yellow-green colour and turns into dark brown during ripening. The seeds of a ripe fruit dehisce along the ventral suture.[6]
Habitat and Ecology
[edit]The tree is indigenous to primary and secondary forests in humid, mountainous and undulating areas as well as on river banks from sea-level up to 1’600 m altitude in Southeast Asian countries such as Bangladesh, Indonesia (Sumatra, Sulawesi, Kalimantan), Malaysia, Myanmar and South Thailand.[1] Djenkol Trees grow best in pervious sandy or lateritic soils and they need a high rainfall guaranty.[1][6]
Uses
[edit]Food
[edit]nutritional values
[edit]| Nutritional value per 100 g (3.5 oz) | |||||
|---|---|---|---|---|---|
25.67 g | |||||
| Dietary fiber | 1.76 g | ||||
1.45 g | |||||
14.19 g | |||||
| |||||
| †Percentages estimated using US recommendations for adults,[10] except for potassium, which is estimated based on expert recommendation from the National Academies.[11] Source: [8] | |||||
The beans of the Djenkol tree have a crude carbohydrate content of about 26%, which is relatively low compared to other common legumes, such as cowpea, kidney beans and pea which all contain about 60 - 70%. The crude protein content instead is about 14.2%.[8] This is higher than that of common cereals, such as wheat (13%), rye (11%) or rice (7%).[12] The presence of adequate protein and low fat contents might be perceived as desirable by consumers.[8] When processed to flour, the presence of high moisture content (about 59%) suggests that this seed needs to be further processed to improve the shelflife and the overall quality.[8]
ways of preparation
[edit]
Djenkol beans are 3.0 to 3.5 cm in diameter and 1.5 to 2.0 cm thick and have a reddish-brown color. These beans are prepared by frying, boiling, or roasting and are also eaten raw. They are mainly consumed in Thailand, Malaysia, Burma, and Indonesia.[2] The seeds of djenkol are mainly used to add flavour to food, although the crushed seeds give off a mild sulfurous odor[7] which is perceived as rather offensive by some people.[13] Young seeds are often eaten raw as so-called ulam.[14] Mature seeds are prepared in different ways:
1) boiled thoroughly until the bad smell has disappeared, then consumed with salt and grated coconut. 2) steeped in salted water for some hours, then fried in oil. This also removes most of the offensive smell. 3) processed into chips, also called emping: The seeds are cooked, then flattened by hammering befor they are sundried and fried befor consumption. 4) The seeds can be burried for about 14 days until they germinate. Then they are dug up and and eaten after the sprout has been removed. This way of preparation is said to minimize the danger of intoxication by ic acid.[13]
Medicinal Purposes
[edit]Different parts of the djenkol tree are applied in traditional medicine of South-East Asia. The seeds are eaten raw at mealtimes to purify the blood[4][8] or to cure dysentery.[15] In traditional medicine pounded leaves and parks of Archidendron jiringa are used as treatment for chest pain and are applied for oral hygiene like to mitigate gum pain ore toothache. Compresses with young leaves can be used for curing skin problems, whereas burnt old leaves are believed to relieve itchy feelings. The powder of burnt young leaves are applied to cuts and wounds.[16][1]
Other Uses
[edit]Archidendron jiringa can also be used for dyeing purposes. The pods of the seeds dye silk purple and the bark of the tree are used to dye materials in black. The shell has also been used for hair washing and timber as firewood, for building or coffins.[1]
Due to the contents of djenkolic acids in the seeds, the raw seed is also beeing applied to the production of organic pesticides in combination with other plants to kill and prevent the growth of pests.[16]
Cultivation
[edit]Forms of cultivation
[edit]Djenkol Trees have often been spared when primary or secondary rain forest has been cut down. Otherwise planting distances are 10 - 15 m.[13] The plant favours a well-drained sandy, lateritic or sandy clay soil.[1] is propagated by Seed. Methods for clonal distribution are not yet been found. In nature Squirrels (Callosciurus notatus) eat the seeds and and facilitate its distribution.[13]
Harvest and Postharvest treatment
[edit]A tree produces up between 1000 and 4000 seeds per year.[17] The main harvesting time in Java is around July - August, the aftercrop in December - February. Usually is sold in the markets by number of seeds. For transport, seeds, in particular young ones, should not be removed from the pods to avoid desiccation. One way to store the seeds is by processing it into chips (emping).[13] Another possibility however could be its procession to flour. To date, due to the high moisture content, this is hardly done.[8]
Pest and Diseases
[edit]has a number of pests in common with other leguminous trees ans shrubs such as the pod-borers Mussidia pectinicornella and Cryptophlebia ombrodelta and the caterpillars of the leaf-feeder Eurema blanda, one of the most common butterflies in Java.[13]
Synonyms
[edit]Binomial names
[edit]The most common Binomial names of the plant include Archidendron jiringa (Jack) I. C. Nielsen, Pithecellobium jiringa (Jack) Prain, Pithecellobium lobatum Benth. and Archidendron pauciflorum (Benth.) I.C.Nielsen. All of these are used in literature, whereas other existing scientific names are hardly used.
Other names
[edit]Common english names are Blackbead, Dog Fruit, Djenkol Tree, Luk Nieng Tree and Ngapi Nut.[1] As Archidendron jiringa grows in different countries in Soust-East Asia it has a variety of vernacular names. The common name in Indonesia is Djenkol tree, Jinkol, Jarung (Sumatra) or Jering (Java), krakos is it called in Cambodia, jering in Malaysia and in Thailand. Other vernacular names include Luk Nieng, Cha Niang, Khang Daeng, Pha Niang or Cha Niang and in Burma tang-yin or tanyeng-pen. (Donald 2009, Lim 2012, Wiriadinata 1963)
References
[edit]- ^ a b c d e f g h i j Lim, T. K. "Archidendron jiringa." Edible Medicinal And Non-Medicinal Plants. Springer Netherlands, 2012. 544-548.
- ^ a b c Larson, JAMES L., and RICHARD F. Clark. "Plant toxins in the tropics." Tropical Infectious Diseases (Second Edition)(2006): 102-19.
- ^ Wong, Jin Shyan, et al. "Acute anuric renal failure following jering bean ingestion." Asian Journal of Surgery 30.1 (2007): 80-81.
- ^ a b Ong, H. C., and J. Norzalina. "Malay herbal medicine in Gemencheh, Negri Sembilan, Malaysia." Fitoterapia 70.1 (1999): 10-14..
- ^ Khattak, Muhammad Muzaffar Ali Khan, et al. "Selected Herbal Extracts Improve Diabetes Associated Factors in 3T3-L1 Adipocytes." Procedia-Social and Behavioral Sciences 91 (2013): 357-375.
- ^ a b c Wiriadinata, H. (1993) Archidendron jiringa (Jack) Nielsen. In: Siemonsma JB, Piluek K (eds.) Plant resources of South-East Asia No 8: Vegetables. Prosea, Bogor, p. 89–90
- ^ a b c Barceloux, Donald G. "Djenkol Bean [Archidendron jiringa (Jack) IC Nielsen]." Disease-a-Month 55.6 (2009): 361-364.
- ^ a b c d e f g Sridaran, Ashuwini, Alias A. Karim, and Rajeev Bhat. "Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties." Food Chemistry 130.3 (2012): 528-535.
- ^ Suharjono, A., and O. E. Sadatun. "Djenkol” intoxication in children." Paediatr Indones 8.1 (1968): 20-29.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ Dini, Irene, Gian Carlo Tenore, and Antonio Dini. "Nutritional and antinutritional composition of Kancolla seeds: an interesting and underexploited andine food plant." Food Chemistry 92.1 (2005): 125-132.
- ^ a b c d e f Siemonsma, J. S., and Kasem Piluek. Vegetables. Pudoc, 1993.
- ^ Siew, Yin-Yin, et al. "Ethnobotanical survey of usage of fresh medicinal plants in Singapore." Journal of ethnopharmacology 155.3 (2014): 1450-1466.
- ^ Roosita, Katrin, et al. "Medicinal plants used by the villagers of a Sundanese community in West Java, Indonesia." Journal of ethnopharmacology 115.1 (2008): 72-81.
- ^ a b Muslim, Nahdzatul, and Amin Malik Shah Abdul Majid. "Pithecellobium Jiringa: A Traditional Medicinal Herb." (2010).
- ^ Charungchitrak, Sarinya, et al. "Antifungal and antibacterial activities of lectin from the seeds of Archidendron jiringa Nielsen." Food chemistry 126.3 (2011): 1025-1032.
Archidendron jiringa
[edit]Archidendron jiringa, commonly known as Djenkol, Jenkol or Jering is a species of flowering tree in the pea family, Fabaceae. It is native to Southeast Asia, where the seeds are a popular dish.[1] They are mainly consumed in Thailand, Malaysia, Burma, and Indonesia [2] and prepared by frying, boiling, or roasting and are also eaten raw.[2] The beans are mildly toxic due to the presence of djenkolic acid, an amino acid, which causes djenkolism (jengkol bean poisoning).[3] The Beans and Leaves of the Djenkol tree are traditionally used for medicinal purposes such as purifying the blood.[4] The seeds have an antioxidant effect[1]and they are also being tested for antidiabetic properties.[5] To date, Djenkol is traded on local markets only.[6]
Uses
[edit]Food
[edit]nutritional values
[edit]| Nutritional value per 100 g (3.5 oz) | |||||
|---|---|---|---|---|---|
25.67 g | |||||
| Dietary fiber | 1.76 g | ||||
1.45 g | |||||
14.19 g | |||||
| |||||
| †Percentages estimated using US recommendations for adults,[8] except for potassium, which is estimated based on expert recommendation from the National Academies.[9] Source: [7] | |||||
The beans of the Djenkol tree have a crude carbohydrate content of about 26%, which is relatively low compared to other common legumes, such as cowpea, kidney beans and pea which all contain about 60–70%. The crude protein content instead is about 14.2%.[7] This is higher than that of common cereals, such as wheat (13%), rye (11%) or rice (7%).[10] The presence of adequate protein and low fat contents might be perceived as desirable by consumers.[7] When processed to flour, the presence of high moisture content (about 59%) suggests that this seed needs to be further processed to improve the shelflife and the overall quality.[7]
ways of preparation
[edit]Djenkol beans are 3.0 to 3.5 cm in diameter and 1.5 to 2.0 cm thick and have a reddish-brown color. These beans are prepared by frying, boiling, or roasting and are also eaten raw. They are mainly consumed in Thailand, Malaysia, Burma, and Indonesia.[2] The seeds of djenkol are mainly used to add flavour to food, although the crushed seeds give off a mild sulfurous odor[11] which is perceived as rather offensive by some people.[6] Young seeds are often eaten raw as so-called ulam.[12] Mature seeds are prepared in different ways:
1) boiled thoroughly until the bad smell has disappeared, then consumed with salt and grated coconut. 2) steeped in salted water for some hours, then fried in oil. This also removes most of the offensive smell. 3) processed into chips, also called emping: The seeds are cooked, then flattened by hammering befor they are sundried and fried befor consumption. 4) The seeds can be burried for about 14 days until they germinate. Then they are dug up and and eaten after the sprout has been removed. This way of preparation is said to minimize the danger of intoxication by jengkolic acid.[6]
Cultivation
[edit]Forms of cultivation
[edit]Djenkol Trees have often been spared when primary or secondary rain forest has been cut down. Otherwise planting distances are 10 - 15 m.[6] The plant favours a well-drained sandy, lateritic or sandy clay soil.[1] Jengkol is propagated by Seed. Methods for clonal distribution are not yet been found. In nature Squirrels (Callosciurus notatus) eat the seeds and and facilitate its distribution.[6]
Harvest and Postharvest treatment
[edit]A tree produces up between 1000 and 4000 seeds per year.[13] The main harvesting time in Java is around July - August, the aftercrop in December - February. Usually Jengkol is sold in the markets by number of seeds. For transport, seeds, in particular young ones, should not be removed from the pods to avoid desiccation. One way to store the seeds is by processing it into chips (emping).[6] Another possibility however could be its procession to flour. To date, due to the high moisture content, this is hardly done.[7]
Pest and Diseases
[edit]Jengkol has a number of pests in common with other leguminous trees ans shrubs such as the pod-borers Mussidia pectinicornella and Cryptophlebia ombrodelta and the caterpillars of the leaf-feeder Eurema blanda, one of the most common butterflies in Java.[6]
Nomenclature and other names
[edit]Scientific names
[edit]The most common scientific names include Archidendron jiringa (Jack) I. C. Nielsen, Pithecellobium jiringa (Jack) Prain, Pithecellobium lobatum Benth. and Archidendron pauciflorum (Benth.) I.C.Nielsen. All of these are used in literature, whereas other existing scientific names are hardly used.
References
[edit]- ^ a b c Lim, T. K. "Archidendron jiringa." Edible Medicinal And Non-Medicinal Plants. Springer Netherlands, 2012. 544-548.
- ^ a b c Larson, JAMES L., and RICHARD F. Clark. "Plant toxins in the tropics." Tropical Infectious Diseases (Second Edition)(2006): 102-19.
- ^ Wong, Jin Shyan, et al. "Acute anuric renal failure following jering bean ingestion." Asian Journal of Surgery 30.1 (2007): 80-81.
- ^ Ong, H. C., and J. Norzalina. "Malay herbal medicine in Gemencheh, Negri Sembilan, Malaysia." Fitoterapia 70.1 (1999): 10-14..
- ^ Khattak, Muhammad Muzaffar Ali Khan, et al. "Selected Herbal Extracts Improve Diabetes Associated Factors in 3T3-L1 Adipocytes." Procedia-Social and Behavioral Sciences 91 (2013): 357-375.
- ^ a b c d e f g Siemonsma, J. S., and Kasem Piluek. Vegetables. Pudoc, 1993.
- ^ a b c d e Sridaran, Ashuwini, Alias A. Karim, and Rajeev Bhat. "Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties." Food Chemistry 130.3 (2012): 528-535.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ Dini, Irene, Gian Carlo Tenore, and Antonio Dini. "Nutritional and antinutritional composition of Kancolla seeds: an interesting and underexploited andine food plant." Food Chemistry 92.1 (2005): 125-132.
- ^ Barceloux, Donald G. "Djenkol Bean [Archidendron jiringa (Jack) IC Nielsen]." Disease-a-Month 55.6 (2009): 361-364.
- ^ Siew, Yin-Yin, et al. "Ethnobotanical survey of usage of fresh medicinal plants in Singapore." Journal of ethnopharmacology 155.3 (2014): 1450-1466.
- ^ Charungchitrak, Sarinya, et al. "Antifungal and antibacterial activities of lectin from the seeds of Archidendron jiringa Nielsen." Food chemistry 126.3 (2011): 1025-1032.