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Vitamin C and mineral contents, acceptability and shelf life of juice prepared from four indigenous fruits of the Miombo woodlands of Tanzania

Indigenous fruits from Miombo woodlands play a vital role in the livelihoods of many rural areas of Tanzania. Chemical analysis of Vitex mombassae (smelly-berry), Adansonia digitata (baobab), Uapaca kirkiana (wild loquat) and Sclerocarya birrea (marula plum) indigenous fruits from various Miombo woodlands of Tanzania were carried out to determine their potential for juice processing. Fruit pulp yields were determined and analyzed for total soluble solids, acidity, minerals, vitamin C and β-carotene. Juices were prepared based on single fruit formulation and preserved using sodium metabisulphite and sodium benzoate (175 ppm each). The juices were stored at room temperature (25-32 o C) and monitored for storage stability over a period of 90 days. Sensory evaluation was carried out to assess consumer’s acceptability using a 7-point hedonic scale for fresh and stored juices. Results show that U. kirkiana had significantly higher (P > 0.05) pulp yield and total soluble solids (283.4 and 169 g/kg, respectively) compared to the other fruits. Acidity was highest in A.digitata (22.7 g/kg) and lowest in U.kirkiana (0.5 g/kg) (P > 0.05). Potassium ranged from 1038.3 in A. digitata to 1758.0 mg/kg in V. mombassae. Iron content was highest in S. birrea (3.51 mg/kg) and lowest in U. kirkiana (2.14 mg/kg). Vitamin C content in the fruit pulps ranged from 201.19 to 404.55 mg kg -1 in S. birrea and V. mombassae, respectively. The β-carotene ranged from 0.00 in A. digitata to 11.63 µg/100 g in U. kirkiana. Pasteurization and storage of the fruit juices did not significantly (P > 0.05) affect total soluble solid and acidity. Vitamin C was reduced by 41%, 55%, 45% and 56% in V. mombassae, U. kirkiana, S. birrea and A. digitata, respectively. Sensory evaluation results showed that juice prepared from A. digitata was more accepted in all sensory attributes for both fresh and stored juices. V. mombassae was the least liked juice. The combination of pasteurization and chemical preservation increased shelf life of the juices to 90 days. Based on the quality of the fruits juices and stability exhibited, there is a great potential for indigenous fruits for juice making.