Lalika, Makarius C.S.Dorah, H. MendeUrio, PiaGimbi, Doroth M.Mwanyika, Stewart J.Donati, Gaudensia2023-04-052023-04-052013http://www.suaire.sua.ac.tz/handle/123456789/5163Main articleEdible orchids have been under severe harvesting and unfortunately some of the species harvested are about to disappear. The study was conducted to explore the domestication potential and composition of edible orchids. Household questionnaires, field visits and documentary review were used to collect data. Orchid tubers were collected for analyses of nutrient content. Quantitative data were analysed using the Statistical Package for Social Sciences (SPSS) orchid rubbers dissolved with Hydrochloric acid for food composition and proximate analysis. Analyses on nutrient composition revealed that edible orchids had 5.36g protein content; 2.7% fiber content; 2.2% minerals (ash) content; 1.57% fat and 0 . 0 9 m g v i t a m i n s C a n d 0 . 0 2 μ g b ê t e -carotene content. Proximate analyses of samples from Ibaga indicated higher nutrient content than samples from Kikondo village. Ash (3.67±0.26mg/100g), carbohydrate (5.97±1.22mg/100g), and crude fiber (3.36±0.04mg/100g). Sample from Kikondo had significantly ( p<0.05) h i g h e r ß -carotene c o n c e n t r a t i o n ( 0.03±0.005mg/100g) than sample from Ibaga (0.01±0.003mg/100g). Sample from Kikondo had the higher calcium content (33574±11.62mg/Kg). Considering the valuable contribution of edible orchids to human nutrition and the indications that its availability is decreasing interventions focusing on domestication is needed. Based on the results of the nutrient composition a detailed investigation h as to be done to determine the nutritional potential.enEdible orchidsOrchidaceaeNutrient contentKitulo National ParkTanzaniaArticle