Effect of varieties and drying methods on nutrient content and sensory acceptability of proccessed products from “Mamung’unya” (Benincasa hispida)

Shosy, S. O.

dc.creator	Shosy, S. O.
dc.date	2017-06-28T10:37:39Z
dc.date	2017-06-28T10:37:39Z
dc.date	2015
dc.date.accessioned	2022-10-25T08:52:58Z
dc.date.available	2022-10-25T08:52:58Z
dc.identifier	https://www.suaire.sua.ac.tz/handle/123456789/1747
dc.identifier.uri	http://hdl.handle.net/123456789/93196
dc.description	“Mamung’unya” (Benincasa hispida) is a seasonal fruit widely grown in Dodoma region. To distribute its availability throughout the year, there is a need to test different drying methods for preservation. The present study was carried out to assess the effect of drying methods on nutrient content and sensory acceptability of processed products from selected Benincasa hispida varieties available in Dodoma region. A total of 120 farmers were interviewed using a structured questionnaire with open ended questions to collect information on available varieties, utilization and methods of preservation currently used by farmers. Three varieties were collected and subjected to sun and solar drying followed by laboratory analysis to determine the effect of drying methods on nutrient content. Sensory evaluation was carried out to evaluate the acceptability of the products developed from dried Benincasa hispida flour. The results showed that five varieties of Benincasa hispida commonly cultivated by farmers were Mbwagale (43.3 %), Iyungumapele (27.5 %), Maule (17.5 %), Mbuyane (10.0 %) and Mhokolo (1.7 %). All the respondents (100 %) eat Benincasa hispida fruits. Majority (54.2 %) eat the fruits daily, 22.5 % weekly while 21.7 % after two days. The results showed that there was a significant difference (p<0.05) between sun and solar drying methods on nutrient content. Crude protein, vitamin C and phenol were significantly reduced (p<0.05) after drying. However, niacin, iron, sodium and flavonoid were not significantly affected (p<0.05) by either sun or solar drying. Some nutrients and phytochemicals compounds varied significantly (p<0.05) between varieties. Higher amount of nutrient content was observed in Maule variety compared to Mbwagale and Iyungumapele varieties. There was significant difference (p<0.05) in all attributes except texture in chinchin while there was no significant difference (p<0.05) in all attributes except colour in porridge. Farmers in Dodoma should be encouraged to dry Benincasa hispida particularly Maule variety and develop other value added product for diversification.
dc.description	Tanzania Commission for Science and Technology (COSTECH)
dc.format	application/pdf
dc.language	en
dc.publisher	Sokoine University of Agriculture
dc.subject	Varieties and drying methods
dc.subject	Nutrient
dc.subject	Proccessed products
dc.subject	Benincasa hispida
dc.subject	Dodoma region
dc.title	Effect of varieties and drying methods on nutrient content and sensory acceptability of proccessed products from “Mamung’unya” (Benincasa hispida)
dc.type	Thesis