Product Development: Nutritional Value, Processing and Utilization of Indigenous Fruits from the Miombo Ecosystem - Indigenous Fruit Trees in the Tropics: Domestication, Utilization and Commercialization - page 304

More recently, Saka et al . (2007) have published results on the consumer
evaluation of jams and juices from U. kirkiana and S. cocculoides fruits
compared with the control products, baobab and mango juices (Table 16.9).
Consumer scores were independent of the original taste of the fresh fruits.
Interestingly, the non-sweet U. kirkiana and the sweet S. cocculoides fruits both
gave acceptable jams. Only two variables, spreadability and appearance, were
significantly different for the products from the two fruit types ( P < 0.05). The
importance of colour, which affects appearance, thus seemed to be responsible
for the lower scores of S. cocculoides juices (Ennis et al. , 1979; Saka et al .,
2002). Compared with mango and baobab juices, S. cocculoides juice seemed
to be the most preferred for taste, mouth feel, flavour, sweetness and overall
ranking. The product was also much more preferred than U. kirkiana juices and
yet none of the panel members were familiar with Strychnos cocculoides fruit,
although they were familiar with U. kirkiana . The U. kirkiana and S.
cocculoides juices were also more preferred than baobab or mango juices; the
mango juice scored lowest on appearance (Ennis et al. , 1979).
Further processing techniques such as pasteurization and storage under
different conditions affect the quality of the final products. For example, storage
stability tests in Malawi and Tanzania show that there is a reduction in vitamin
C with increased storage time. Tiisekwa et al . (2004) reported that jam
prepared from Vitex mombassae , U. kirkiana and Sclerocarya birrea with
commercial pectin and Adansonia powder pectin showed the recommended
moisture content (<34%) after 6 months of storage.

16.6 Conclusions and Recommendations

Indigenous fruits from the miombo areas contribute to diet diversification at the
household level and are an important source of food nutrients, especially
vitamins and minerals. These contribute to daily nutritional needs, provide
household food security and generate cash income for family welfare. The
fruits can be transformed into various products, thereby adding value, reducing
wastage and increasing product shelf life. Miombo indigenous fruit products are
largely produced by traditional practices using locally available materials. To
expand their utilization and processing, continuing efforts should be directed at
the following:

● Quality assurance and standards during processing.

● Increasing the knowledge of local people about consumers' emerging

priorities and appropriate technologies for the processing and utilization of
fruit products.

● Developing appropriate processing techniques and diversifying the product

range for priority indigenous fruits.

● Training farmers and intermediate buyers in fruit processing and business

management.