Uses, Constraints and Quality Characteristics of Juice Developed from a Wild Fruit-Baobab

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.