Uses, Constraints and Quality Characteristics of Juice Developed from a Wild Fruit- Baobab
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Date
2020-05-02
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Publisher
Mbeya University of Science and Technology
Abstract
The investigation studied the uses, constraints and quality characteristics of juice developed
from a wild fruit, Baobab. Desk review, observation and informal interviews with vendors,
processors and consumers using open-ended questionnaire were conducted in Morogoro,
Mbeya and Dodoma regions. Stepwise process was followed to develop baobab juice
formulations with varied amount of pulp and sugar, colour and spice extracts and analyzed
for titratable acidity, and sensory properties using 9-points hedonic scale. It was found that
the pulp, leaf and bulk from the baobab tree are traditionally used as food and natural
remedy for number of disease including malaria, anemia, vomiting, diarrhea and skin
problems. Limited baobab products, mainly candy and ice cream were found in the local and
super markets. Constraints to consumption of baobab and its products were limited
processing knowledge and poor hygiene, and sensory qualities of the available products. The
baobab pulp and sugar levels, colour and type of spice extract had significant effect on Total
Titratable Acidity, Total Soluble Solids and sensory scores of the formulations. The titratable
acidity ranged from 0.175 to 0.427% citric acid while Total Soluble Solids from 13 to
15°Brix. The final formulation scored high for sensory attributes of color, consistency,
flavour, sweetness and overall acceptability. Therefore, juice prepared from baobab would
increase the consumption of baobab fruit; hence promote uses of this valuable wild fruit for
food and nutrition purpose.
Description
This journal published by Mbeya University of Science and Technology