EDIBLE WILD FRUITS OF MOZAMBIQUE

Wild fruits in Mozambique are important components of the diet especially during hunger periods.
The occurrence of wild fruit species varies according to the region.
They ripen within a very short period of the year.
This leads to an overabundance of the fruits, and at that time the supply usually exceeds the demand.
Wild fruits are eaten raw, cooked or roasted (seeds and nuts). Five types of wild fruits were selected for the proximate analysis: Adansonia digitata, Landolphia kirkii, Salacia kraussi, Sclerocarya birrea and Vangueria infausta. The results differed between the fruits varieties.
The dry matter content was below 30% for all fruits except for Adansonia digitata (85%), and the pH was below 3 except for Salacia kraussi (pH6). The value for soluble solids varied from 14 to 29 Brix units.
Ash content presented on dry matter basis ranged between 3.2 to 7.4%. The protein and fat content was below 4% (on dry matter basis) for all fruits.

I International Symposium on Wild Relatives of Subtropical and Temperate Fruit and Nut Crops

T. Magaia, J. da Cruz Francisco, A. Uamusse, I. Sjöholm, K. Skog

Mozambique, Adansonia digitata, Landolphia kirkii, Salacia kraussi, Sclerocarya birrea, Vangueria infausta

https://doi.org/10.17660/ActaHortic.2012.948.25