Physical and nutritional properties of black monkey orange fruit and seeds: A preliminary analysis for food processing

Kiana Kirsty van Rayne, Oluwafemi Ayodeji Adebo, Obiro Cuthbert Wokadala, Lucky Sithole, Nomali Ziphorah Ngobese

Research output: Contribution to journalArticlepeer-review

Abstract

Strychnos madagascariensis is an underutilized South African fruit-bearing tree, with the pulp being the primary consumable component. However, the seeds hold the potential as a food source due to their high nutrient composition. The aim of this study was to determine the physical properties of S. madagascariensis fruit and seeds to aid in food processing equipment development. Fruit physical properties were determined at four progressive ripening stages, as well as the seed physical properties and mineral composition. The pulp contributed the most towards fruit composition across stages of ripeness (c 50%), followed by the rind (c 30%) and seeds (c 20%). Furthermore, significant variations in seed physical properties were observed at progressive maturity stages. The seeds showed significantly greater mineral compositions in unripe-green fruit in comparison to fruit at progressive ripening stages. The data provided may serve as a basis for the development of processing procedures and equipment and suggests that seeds of unripe-green fruit hold greater nutritional benefits.

Original languageEnglish
Article numbere0268628
JournalPLoS ONE
Volume17
Issue number5 May
DOIs
Publication statusPublished - May 2022

ASJC Scopus subject areas

  • Multidisciplinary

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