| dc.creator |
Dimoso, Noel |
|
| dc.date |
2020-11-18T10:56:02Z |
|
| dc.date |
2020-11-18T10:56:02Z |
|
| dc.date |
2020-08 |
|
| dc.date.accessioned |
2022-10-25T09:19:09Z |
|
| dc.date.available |
2022-10-25T09:19:09Z |
|
| dc.identifier |
https://dspace.nm-aist.ac.tz/handle/20.500.12479/1020 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/94789 |
|
| dc.description |
A Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of
Master’s in Life Sciences of the Nelson Mandela African Institution of Science and
Technology |
|
| dc.description |
Cashew apple is an important healthy fruit and yet is highly underutilized in developing
countries. This study explored factors affecting utilization of cashew apple among farmers in
Lindi and Mtwara regions. Semi-structured questionnaire was used on 600 cashew farmers to
collect information on cashew apple consumptions, processing and utilization constraints. In
addition, dried cashew apple product was developed, in which full matured, ripe and intact
fruits were plucked from the cashew tree. Then they were washed, blanched, sliced and
immersed in 70% sucrose prior to drying on an oven or solar drier. As a result, majority of
farmers reported to consume raw cashew apples. The frequency of consumption was more than
five fruits a day (61.87%) and almost every day (55.98%) during the season. Traditional
technologies for processing cashew apple porridge and alcohol were employed by about 43.7%
of farmers. Lack of knowledge on post-harvest handling (86.2%) and processing technologies
(82.7%) were mostly claimed to hamper cashew apple utilization. Both dried products showed
no significant different (p > 0.05) on carotenoids (0.28 - 0.33g/100g), vitamin C (0.73 -
0.85g/100g) and tannins contents (266.59 - 267.95 mg/100g). During storage at ambient
temperature for 60 days: total phenolic, tannins and vitamin C were significantly reduced (p <
0.05) in both oven and solar dried products. Furthermore, both dried products showed similar
(p > 0.05) overall sensory acceptability. The combination of blanching, osmotic dehydration
and solar or oven drying provide economically feasible value added products that can be
reproduced in both urban and rural settings to enhance reduction of postharvest losses of the
fruit. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
NM-AIST |
|
| dc.rights |
Attribution-NonCommercial-ShareAlike 4.0 International |
|
| dc.rights |
http://creativecommons.org/licenses/by-nc-sa/4.0/ |
|
| dc.subject |
Research Subject Categories::NATURAL SCIENCES |
|
| dc.title |
Development of quality dried cashew apple products |
|
| dc.type |
Thesis |
|