Thai Researchers Add Value to ‘Sesbania Flower’ Highlighting Its “Tumor Inhibition and Antioxidant Properties

Thai researchers have enhanced the value of the ‘Sesbania Flower,’ emphasizing its “tumor inhibition and antioxidant properties.” Sesbania, a native herbaceous plant with yellow flowers, thrives naturally along riverbanks and rice fields, especially in late rainy seasons. People usually collect Sesbania flowers in the evening to obtain edible buds. It can be cultivated throughout Thailand and has long been known and popular for use in both savory and sweet dishes. Commonly, villagers stir-fry Sesbania flowers with oil to release fat-soluble vitamins, reflecting local wisdom. Alternatively, they use the flowers in spicy soups. According to traditional Thai medicine, Sesbania flowers have bland, oily, cool properties and can alleviate heat toxins and reduce fever, similar to Sesbania Grandiflora. Thus, Sesbania is a highly beneficial native plant.

Sesbania comes in various varieties, with some utilized in craft industries. The plant’s stems, containing linen-like fibers, are used to make flowers and home decorations, known as “Krung Noi” Sesbania, predominantly grown in Ayutthaya. The commonly seen variety in humid areas, canals, ponds, and fields, features yellow flowers and is called “yellow Sesbania,” generating year-round income for farmers.

Typically, Sesbania flowers are boiled, stir-fried with chili paste, made into soups, or even transformed into sweets like Sesbania flower desserts. Medicinally, Sesbania flowers inhibit tumor growth and contain antioxidants. The yellow pigment in the flowers, belonging to the Phytochemical group, includes beta-carotene and offers high vitamin A content (334 micrograms per 100 grams). Moreover, they are affordable, sold at 25-40 baht per kilogram. The high yield often exceeds consumption needs, leaving excess flowers to wilt naturally.

In terms of value addition, Assistant Professor Marinsalee, a lecturer in Food and Nutrition at the Faculty of Home Economics Technology and a researcher at Rajamangala University of Technology Thanyaburi (RMUTT), suggests turning Sesbania flowers into a “health beverage” by making tea. This tea would have a mild fragrance, a gentle taste, be easy to prepare for personal consumption, and could even be developed and promoted as a local product.
To make “Sesbania Flower Tea,” there are two methods:

1. Flower Method: Dry Sesbania flowers at 70°C for 2 hours. Pack 3 grams of flowers per tea bag. If using powdered flowers, use 2 grams per bag.

2. Leaf Tip Method: Research shows the leaf tips contain high vitamin A and produce more aromatic tea. Roast 50 grams of leaf tips at medium heat for 20 minutes, then dry at 70°C for 3 hours. Pack 3 grams per tea bag. This tea can be stored for over 60 days.
Research compared two drying methods for Sesbania flowers:
– Freeze Drying: Flowers are frozen and moisture is removed under vacuum conditions, with temperatures not exceeding 45°C. This method retains the flower’s aroma, color, and nutritional values, maximizing antioxidants.
– Tray Drying: Flowers are dried at 70°C for 2 hours. Freeze drying preserves more nutrients and antioxidants and provides better aroma, color, and taste.
Sesbania flower powder can be used in food products, like:
Satay Pork (with Sesbania Flower Powder)
Ingredients:
– Pork loin: 1 kg
– Sugar: 50 grams
– Soy sauce: 15 grams
– Salt: 5 grams
– Turmeric powder: 1 tsp
– Fresh milk: 100 grams
– Pineapple juice: ¼ cup
– Curry powder: 2 tbsp
– Cumin powder: 2 tsp
– Sesbania flower powder: 2 tbsp
– 5-inch skewers: 50 sticks
Method:
1. Soak skewers in water for 10 minutes. Set aside.
2. Slice pork into 2×4 inch thin pieces. Mix with all ingredients, knead well, skewer, and marinate for 2-3 hours.
3. Grill on medium to high heat until cooked. Serve with peanut sauce, cucumber relish, and bread.
Peanut Sauce (with Sesbania Flower Powder)
Ingredients:
– Massaman curry paste: 200 grams
– Evaporated milk: 100 grams
– Coconut milk: 100 grams
– Tamarind juice: ½ cup
– Palm sugar: 100 grams
– Fish sauce: 3 tbsp
– Sesbania flower powder: 3 tbsp
Method:
1. Heat coconut milk until it separates. Add curry paste and simmer until thick.
2. Add evaporated milk, palm sugar, and fish sauce. Simmer until boiling.
3. Add Sesbania flower powder. Let it cool. Serve as dipping sauce.
Increasing the value of Sesbania flowers is an innovative use of this ingredient, stemming from research that supports communities and farmers in sustainably generating income.

Online news details : https://www.dailynews.co.th/news/3066642/