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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5374
Vol. 13, No. 1, 2013, pp. 7192-7212
Bioline Code: nd13008
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 13, No. 1, 2013, pp. 7192-7212

 en VALUE ADDITION AND PROCESSED PRODUCTS OF THREE INDIGENOUS FRUITS IN NAMIBIA
Bille, P.G.; Shikongo- Nambabi, M. & Cheikhyoussef, A.

Abstract

The objectives of this study were to add value to three popular indigenous fruits found in Namibia namely, Marula ( Sclerocarya birrea check for this species in other resources ), Monkey orange ( Strychnos cocculoides check for this species in other resources ) and Eembe ( Berchemia discolour check for this species in other resources ) into processed food products and to train rural communities on value addition for job creation, income generation and food security. Indigenous fruits are receiving increasing interests from researchers and scholars because of their nutrition and abundance in most African countries. The fruits are important sources of food for rural communities especially at times of food shortage, hunger and other disasters. In addition, they provide enormous health benefits such as antioxidants, vitamins and minerals. They are also known to create jobs and generate income for rural communities. Because of their role in combating food insecurity, nutrition and the problems of seasonality, studies on their value addition were carried out in Namibia. Different types of food products were made from the fruits namely; juice, jam, jelly and muffins (cakes). A pilot study was carried out to determine the levels and preference range of ingredients in the mix to formulate recipes of the products prior to processing and training the community members. The results were subjected to paired preference tests and the best ratio was then used. According to consumer preference test, marula juice was on the lower value (2.3) due to its low pH (3.26). As for jam and jelly; quality, taste and colour were acceptable and preferred. The three products made from monkey orange were all preferred but those from eembe were downgraded (2.31-3.20) due to dark colour and lack of flavour. The microbiological quality of the produced products confirmed their safety characteristics. The products made in this study were shown to be viable, of good quality and good sources of income for rural communities. The fruit flavour from marula and monkey orange can be utilized in the dairy and other soft drink industries for making yoghurts, sour milk, ice cream, juices and jams.

Keywords
Indigenous fruits, Value addition, Namibia

 
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