Abstract
Doum (Hyphaene thebaica L), kirkir (Randia geipaeflora), karmadoda (Naucleae latifolia) and godeim (Grewia tenax) are some of the indigenous fruits in Sudan. The aim of this investigation is to process nectars from the edible part of these fruits. Doum and kirkir fruits were soaked in water in variable ratios for different durations of time to obtain the highest total soluble solids, total solids and total extractable matter. The pulps of karmadoda and godeim fruits were obtained mechanically by adding water, blanching and pulping with pulper machine. Results showed that soaking of doum and kirkir fruits at ratios 1: 4/2 h and 1: 4/8 h, respectively, were the most appropriate methods for extraction. The total solids (TS) obtained were 10.61 and 10.32 %, total soluble solids (TSS) 10.50 and 9.50%, and the total extractable matters (TEM) were 26.06 and 23.69%, respectively. However, blanching karmadoda fruit in water at a ratio of 1: 2/10 min gave total solids of 5.63% and total soluble solids of 5.00%. The nectars made were subjected to organoleptic evaluation. The results suggested that processing of nectars from forest fruits by direct extraction gave excellent sensory characteristics for human consumption.
Highlights
It is generally recognized and accepted that plant resources form a vital component of biodiversity [1, 2], as well as, they are needed to ensure the stability and safety of food supply [3, 4]
The enterprises in many countries in the tropics region are based on wild-life products [7], and on non-wood forest products (NWFPs)
It is rich in NWFPs; edible fruits, seed and roots, as well as medicinal herbs and shrubs [11]
Summary
It is generally recognized and accepted that plant resources form a vital component of biodiversity [1, 2], as well as, they are needed to ensure the stability and safety of food supply [3, 4]. The enterprises in many countries in the tropics region are based on wild-life products [7], and on non-wood forest products (NWFPs). These products become more widespread and evens more marked [8, 9]. Kirkir, karmadoda and godeim are some of these Sudanese edible forest fruits [13]. Fructose, pectin, fibre, vitamin C, calcium, magnesium and potassium [17]. These fruits are used in traditional cooking and could tackle the pharmaceutical application as medicines for many diseases and disorders e. The objectives of this study is to develop nectars from doum, kirkir, Karmadoda and Godeim fruits according to the ratios and time of the soaked fruits, and evaluated sensory attributes
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