Journal of Food Technology Research

Indigenous knowledge and marketing of edible wild fruits in Zimbabwe: A case study of Shurugwi, Gokwe south, Chirumhanzu, and Chivi districts

2024-07-18T01:35:32-05:00

This study examines Zimbabwe’s indigenous knowledge and marketing of edible wild fruits. Edible wild fruits contribute significantly to rural communities’ nutrition in Zimbabwe. Recent research has shown that the indigenous fruits are now sold at markets and contribute to household income. A cross-sectional study was conducted in four districts of Shurugwi, Gokwe South, Chirumhanzu, and Chivi, in Zimbabwe, to investigate the role of traditional beliefs on marketing practices of edible indigenous fruits. A semi-structured questionnaire, which covered the demographic characteristics of respondents, type of fruits, preservation or processing methods, marketing channels, pricing, and uses of the fruits and income, was used. Interviews took place with 150 respondents in total. Most (51.4%) of the respondents were in the age group 35-54 years of age, and were mostly females. Although their main source of income was farming (48.7%), a reasonable income (10%) was obtained from trading, including selling edible wild fruits. The four districts reported a total of 42 edible indigenous fruits. The most common fruits were Uuapacakirkiana, Vitexpayos, Azanzagarckeana, Ximenia. caffra, Strychnosspinosa, Diospyrosmespiliformis, Vangueriainfausta, Grewiaflavescens, and Adansoniadigitata.Respondents indicated that they consumed the fruits for nutritional (71.3%) and medicinal (42%) purposes. Drying, juicing, and fermentation were reported as the most common methods of processing indigenous fruits at household level. The study showed that there is potential for indigenous edible wild fruits to contribute to nutrition and household income. The marketing of the fruits needs to be regulated across the value chain.

Utilization of Indian gooseberry (Phyllanthus emblica L.) as foods

2024-08-06T21:44:15-05:00

This study aimed to investigate the consumption of amla as a food by conducting a thorough literature analysis and a field survey with unstructured, in-depth interviews. Amla or Indian gooseberry (Phyllanthus emblica L.) is rich in phytochemicals, and their pharmaceutical potentials have been extensively reported. However, their utilization as foods is not well documented. Thai recipes use whole or minced fresh amla fruits as an ingredient in some spicy dishes, such as chili pastes, soups, and salads. Like other Asian countries, amla could be processed into products such as juice, preserves, pickles, and dried amla. Ten amla dishes and products were selected for evaluation of their ascorbic acid contents and antioxidant properties (total phenolic compounds, total flavonoids, DPPH, and FRAP assays). High-heat processing resulted in a marginal reduction of ascorbic acid in amla dishes and products. Processing methods also affected antioxidant activities, and they varied depending on processing conditions and product types. The processing of amla into juice slightly decreased antioxidant activities. Thai foods that used amla as an ingredient exhibited less antioxidant activity than those made of fresh amla. The antioxidant activities of pickled and preserved amlas were substantially diminished due to their high salt and sugar content. On the contrary, dried amla demonstrated enhanced antioxidant activities as a result of its reduced moisture content and the presence of concentrated phytochemicals. Given its substantial phytonutrient content and lack of utilization, the results obtained from this research contribute to the promotion of amla as a valuable food ingredient.

The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it

2024-08-26T04:37:54-05:00

This study investigated the effects of drying and soaking conditions on soy flour, as well as their influence on cookie quality. Two drying methods (70°C for 10 hours and 90°C for 6 hours) and three soaking conditions (ambient temperature for 24 hours, 80°C for 2 hours, and 121°C for 10 minutes) were evaluated. High-temperature soaking and drying resulted in darker flour with lower L* values (81.06–89.44) and higher a* values (-0.36–5.25) (p < 0.05). Scanning electron microscopy showed that the treated flour had rougher surfaces and protein clustering, which made it less foamy, and less emulsifying but better at water absorbing and holding. With heat treatment, the trypsin inhibitor content decreased significantly from 50.21 mg/g to 33.01 mg/g (p < 0.05). Gluten-free cookies made from soy flour treated at 80°C for 2 hours soaking and 90°C for 6 hours drying showed comparable spread ratios to wheat cookies and lower hardness. This treatment also allowed for higher protein (24.92%) and fiber (22.29%) content in the cookies. Therefore, soaking soybeans at 80°C for 2 hours, followed by drying them at 90°C for 6 hours, is recommended to produce soy flour suitable for developing high-protein, high-fiber, gluten-free cookies.