Physicochemical and organoleptic characteristics of Uapaca kirkiana, Strychnos cocculoides, Adansonia digitata and Mangiferia indica fruit products

Abstract

Uapaca kirkiana ('Masuku') and Strychnos cocculoides ('Kabeza') juices and jams as well as juices from Adansonia digitata (Baobab, 'Malambe') and Mangifera indica (mango) were prepared, evaluated by a trained ten-member panel (seven women and three men) and analysed for their physicochemical and shelf-life characteristics. The physicochemical data indicated that juices and jams are rich sources of zinc, copper and phosphorus. While sensory evaluations of the jams were not significantly different between Uapaca and Strychnos fruits (P > 0.05), significant differences were, however, obtained for the juices, with Strychnos juice being the more preferred. Compared with Baobab and mango juices, Strychnos juice, unlike Uapaca juice, exhibited relatively low fungal, yeast and bacterial contamination. Thus, processing and handling of the products were hygienically undertaken. Therefore, both Uapaca and Strychnos fruits have adequate potential for food product development, and their products are rich sources of trace elements (Zn and Cu).

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

“…Saka et al (27) reported a mean acidity of 1.13% for S. cocculoides processed juice. The relatively high acidity of Strychnos spp.…”

“…Strychnos cocculoides jam was highly scored by consumers, also because of its taste, (29) and in general consumer acceptance of the other monkey orange fruit products was high in literature surveyed. (9,27,29) All in all, the sensory studies indicated the potential for product development and commercialization of the species.…”

“…Saka et al (27) compared the sensory properties of sugar plum (Uapaca kirkiana), baobab (Adansonia digitata), mango (Mangifera indica) and S. cocculoides juice, where the monkey orange juice was the most preferred by sensory panelists. These findings concurred with the study of Bille et al (9) where diluted S. cocculoides juice resulted in high consumer acceptance, especially with improved liquefaction and clarification.…”

“…Limited knowledge of fruit handling and marketing contribute to quality losses. (27) Data for sensory and nutrient composition during storage (from maturity to ripening) for S. cocculoides, S. innocua and S. pungens are not available. Once such data become available, post-harvest handling techniques and storage methods will need to be developed in order to maintain and improve the shelf life of the fruit and fruit products.…”

“…The pH of S. spinosa was 3.2 (14) and 2.8, (24) while that of processed S. cocculoides juice was 3.5. (27) Partial solubilization of pectin and cellulose during ripening by the endogenous plant enzymes polygalacturonase (PG), pectinmethylesterase (PME), lyase, and rhamnogalacturonase (28) contributes to changes in texture and juiciness of fruits. Though consistency differs among species and level of ripeness, monkey orange fruits exhibit a thick gel or juicy texture.…”