An overview of the trend and status of food science and technology research in Zimbabwe over a period of 30 years

Abstract

In Zimbabwe there has been considerable research in food science and technology on the local foods ranging from fermented foods and beverages to fruits and vegetables. This paper reviews for the first time the status and trends in food science and technology research in Zimbabwe during the past 30 years. Some of the notable original research findings from these researches are summarised, highlighting the status and development thereof and serving as guidance to scientists on what needs to be investigated further, for partnerships and for those who wish to develop the products to commercial products. An attempt is made to pinpoint significant research gaps, and the applications of the research in critically reviewing the research. Significant research has been covered in fermented milk, sorghum based foods and fruits. There has been work on the microbiology and biochemical changes from naturally fermented milks of Zimbabwe. The abundance of polyphenol-rich sorghums has sparked interest of food scientists in investigating effective methods of processing the available varieties so as to improve the acceptance and utilisation of sorghum for food and overall food security in Zimbabwe. The potential antioxidant properties of phenolic acids found in indigenous fruits of Zimbabwe has stimulated research and there are reports of good antioxidant activities from some Zimbabwean fruits. There is little published information in scientific journals on the nutritional composition of the indigenous and traditional fruits and vegetables and other foods of Zimbabwe. Key words: Traditional foods, fermented foods, fruits and vegetables, research, Zimbabwe.