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Phylum:
Angiosperms
Estimated genome size:
1O meters (height)
Organism size:
1O meters (height)
Distribution:
Schotia brachypetala occurs in warm dry areas in bushveld, deciduous woodland and scrub forest most often on the banks of rivers and streams or on old termite mounds at lower altitudes from around Umtata in the Eastern Cape, through KwaZulu Natal, Swaziland, Mpumalanga, Northern Province and into Mozambique and Zimbabwe.
PromethION Sequencing Report:
Output:
86.11 Gigabases
Approximate N50:
12.38 kilobases
Draft Genome Assembly Statistics:
Genome Length:
1333.64 Gigabases
BUSCO completeness score (single and duplicated genes):
98.4% [S85.2%, D:13.2%]
Importance:
Schotia brachypetala an exceptional ornamental tree and has a number of other uses including medicine, food, timber and as a dye. The seeds are edible after roasting, and although low in fat and protein they have a high carbohydrate content. Both the Bantu-speaking people and the early European settlers and farmers are said to have roasted the mature pods and eaten the seeds, a practice which they learned from the Khoikhoi. The timber was chiefly used in wagon making.
Sample Contributor contact details
Thabang Makola
South African National Biodiversity Institute
Phylum:
Tracheophyta
Estimated genome size:
615 Million DNA base pairs (0,615 Giga bases)
Organism size:
3 m
Distribution:
The Marama bean is locally found in northern Gauteng, Limpopo, North West and the Northern Cape where it is localised in patches of grassland and wooded grassland vegetation in sandy and limestone soils.
PromethION Sequencing Report:
Output:
15.96 Gigabases
Approximate N50:
17.23 kilobases
Tylosema esculentum
Maramaboon
Draft Genome Assembly Statistics:
Genome Length:
295.03 Mb
BUSCO completeness score (single and duplicated genes):
98.6%
Importance:
Marama bean is a drought-tolerant perennial legume of southern Africa which has incredible potential to be developed into an agricultural important crop plant. The seeds and tubers are edible, nutritious (high protein content) and a palatable food source that are collected and consumed locally. When cooked or roasted, the seeds develop a rich, nutty flavour reminiscent of coffee beans or roasted cashews. It can also be cooked with maize, ground into flour, or used to create a warm beverage. It is often used in the preparation of cosmetics
Sample Contributor contact details
Ernst Van Jaarsveld,
University of Western Cape | Babylonstoren
Photo credit:
© C. Sydes
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