Improvement of traditional processing of local monkey orange (Strychnos spp.) fruits to enhance nutrition security in Zimbabwe

Abstract

Although the monkey orange (Strychnos spp.) tree fruit is widely distributed in Southern Africa and particularly in Zimbabwe, it is underutilized and little attention has been given to its potential commercialisation due to limited knowledge and information. Most of the fruits and their products are wasted because of limited harvest time, process control and storage conditions, leading to variability in shelf life and sensory quality, thereby impacting nutritional quality. Traditional processing techniques make insufficient use of this food resource within rural communities. This study aimed at identifying the existing bottlenecks by means of a survey among 102 smallholder farming respondents in the wet and dry regions of Zimbabwe. Results revealed that S. cocculoides and S. spinosa were used by 48% of respondents as a functional ingredient in porridge, by 25% in fermented mahewu drink and by 15% of respondents as a non-alcoholic juice. The fruits of S. innocua and S. madagascariensis are preferably processed into dried products. Taste, flavour and colour were the important quality characteristics for all processed products, and constraints to be solved are seed-flesh separation, long processing times, separation of juice and pulp during storage as well as pulp viscosity. Respondents reported monkey orange products to have health benefits for children and immune-compromised people, who, on regular consumption, have reportedly increased weight and resistance to disease. The positive perception about the processed products of Strychnos spp. offer a good opportunity to improve nutrition security by capitalizing on these not-yet-fully-exploited resources, but technological solutions to improve sensory quality and shelf life must be developed.

Natural Plant Resources for Sustainable Development: Insights from Community Use in the Chimanimani Trans-Frontier Conservation Area, Mozambique

“…They are not necessarily the most threatened in southern Africa, although there is evidence of pressure on their habitats (Chagumaira et al 2016;Gebramlak et al 2016;MLERD 2015;van Dam et al 2014). Resource use is dependent on local availability, with a diversity of species used, as is the case elsewhere in Africa where relevant research has already been undertaken (Chagumaira et al 2016;Khan et al 2016;Kotze and Traynor 2011;Mojeremane and Lumbile 2016;Mugisha et al 2007;Ngadze et al 2017a;Ngadze et al 2017b;Shackleton 2002;Terer et al 2012;van Dam et al 2014). Oxytenanthera absyssinica and Uapaca kirkiana were the only resources with broad use across the communities we investigated.…”

“…This is probably because the fruits are known, collected, and consumed by everybody across the communities. They represent a nutrition and income source outside of the maize harvest season (March to May) (Hines and Eckman 1993;Khan et al 2016;Ngadze et al 2017b). Both have local market value and U. kirkiana is protected by traditional rules and practices that benefit their shelf life and palatability, an important consideration to incorporate into sustainable management for the future (Kadzere et al 2007;Rankoana 2016).…”

Value addition of Southern African monkey orange(Strychnos spp.) : composition, utilization and quality

“…Strychnos spp. fruits have several perceived health benefits, such as an improved immune system for the young and elderly, according to information passed on from one generation to the next and serve as a source of income to support livelihoods (Ngadze et al, 2017b). When in season, the fruits are consumed either fresh, processed into other food products or added to various dishes as a flavour enhancer to increase taste and palatability ( figure 1.2).…”

“…(Shah et al, 2015), remained that lead to visible poor clarity of juice. The orange-brown colour is an essential characteristic of S. cocculoides food products (Ngadze et al, 2017b), thus either enzymatic or non-enzymatic maceration treatments gives this characteristic. The orange-brown discolouration which occurs in cold extractions can be related to enzymatic browning by naturally occurring polyphenolases occurring polyphenol oxidases in the fruit, which catalyse phenol oxidation to form quinones which then polymerize to form melanoidins (Shah et al, 2015).…”

“…Traditionally monkey orange juice and pulp are used as ingredients for maize porridge, the most common processed food product of this fruit, consumed mostly by children and other vulnerable adults (Ngadze et al, 2017b). Given the importance of the health beneficial compounds associated with monkey orange fruit, a mixed food matrix such as this possibly has added nutritional value and health benefits.…”