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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. |
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