TY - JOUR
T1 - Physical and nutritional properties of black monkey orange fruit and seeds
T2 - A preliminary analysis for food processing
AU - van Rayne, Kiana Kirsty
AU - Adebo, Oluwafemi Ayodeji
AU - Wokadala, Obiro Cuthbert
AU - Sithole, Lucky
AU - Ngobese, Nomali Ziphorah
N1 - Publisher Copyright:
Copyright: © 2022 Kirsty van Rayne et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
PY - 2022/5
Y1 - 2022/5
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85130396956&partnerID=8YFLogxK
U2 - 10.1371/journal.pone.0268628
DO - 10.1371/journal.pone.0268628
M3 - Article
C2 - 35587933
AN - SCOPUS:85130396956
SN - 1932-6203
VL - 17
JO - PLoS ONE
JF - PLoS ONE
IS - 5 May
M1 - e0268628
ER -
