This review critically evaluated literature on proximate composition and nutritional value of Marula in comparison with other tropical and indigenous fruits in order to identify areas for future research. It was found that nutrients content and processing methods of Marula fruit varied greatly from study to study and according to place of origin, soil, climate, handling, analytical methods used and time that lapsed after harvesting before analysis took place. Marula fruit pulp is reported to have vitamin C content higher than that of most fruits, ranging from 62 mg/100 g to over 400 mg/100 g. Additionally, Marula fruit is reported to have an antioxidant capacity of between 8 and 25 mM, (ascorbic acid equivalents) and a total phenolic content ranging from 7.5 to 24 mg/g dry weight gallic acid equivalent. Marula kernels are also a good source of protein, oil, magnesium, phosphorus and potassium and their oil is used in food preparations. Marula fruits could play a vital role in terms of nutrition to rural community who rely on the usage of the fruits, as they do not have easy access to other sources of nutrients. Recommendation given for future research includes improving Marula fruits juice extraction and yields, investigating the effect of processing and storage on the retention of nutrients such as vitamin C and its antioxidant capacity in processed and unprocessed Marula products and further identifying Marula fruits flavor compounds and their effect on processing and storage.

The production process and quality of Omashikwa, a traditional fermented buttermilk made with roots of the Omunkunzi tree (Boscia albitrunca), produced by the local farmers in Namibia, were studied. Omashikwa is characterised by bitter and rancid flavour, a high acidity, low pH, a rooty taste and a slimy consistency. The quality of Omashikwa (TO) from rural producers and experimental Omashikwa (EO) produced in the laboratory were compared. This was done to determine Omashikwa's potential for improved food security and income generation of rural communities in Namibia. EO had a higher pH, lower acidity, higher fat and solids-not-fat contents, no filth, higher viscosity, lower syneresis and low total microbial counts. Higher sensory scores were also given to EO by consumer panelists. No strains of pathogenic bacteria were found in either product. Application of good manufacturing practices and the use of known starter culture seem to be effective methods of improving the quality of Omashikwa.

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