Using ethnobotanical plants in food preparation: Cuckoo pint (Arum maculatum L.)

Ceylan F., Akar Sahingoz S.

International Journal of Gastronomy and Food Science, cilt.29, 2022 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.ijgfs.2022.100529
  • Dergi Adı: International Journal of Gastronomy and Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Arum maculatum L., Cuckoo pint, Culinary culture, Ethnobotanical plants, Local food, Tirşik soup
  • Ankara Hacı Bayram Veli Üniversitesi Adresli: Evet

Özet

© 2022 Elsevier B.V.This study aimed to perform a nutritional analysis of cuckoo pint soup, a traditional dish made from cuckoo pint (Arum maculatum L.) that is a self-growing plant found in many countries including Turkey. Adopting an experimental research method this study included the preparation of the soup using traditional cooking technique. In addition to all raw ingredients used for making the cuckoo pint soup, the mixture fermented during the production phase, and the cooked final product were exposed to analyses. Protein, carbohydrate, fat, ash, fiber, moisture, iron (Fe), and vitamin C analyses of all samples were performed. Findings revealed that cuckoo pint was rich in vitamin C, carbohydrate, protein, and iron; however, some nutritional values declined due to the cooking effect.