MSUIR Community:

Quality evaluation of honey sold by informal traders in Harare, Zimbabwe

Nyoka, R — Wed, 01 Jan 2025 00:00:00 GMT

Title: Quality evaluation of honey sold by informal traders in Harare, Zimbabwe Authors: Nyoka, R; Nyanhete, V.T; Mugadza, R.N; Usai, T; Masukume, B; Marume, P; Magogo, C Abstract: Honey, a valuable commodity accepted and used worldwide, is vulnerable to adulteration and its authenticity is of great importance. The study aimed at evaluating the quality of honey sold by informal traders in Harare, Zimbabwe. A structured questionnaire was used to determine the knowledge, attitudes and practices of honey sellers on honey adulteration. Physicochemical properties of honey such as moisture content, pH, total ash, reducing sugars, free acidity, diastase activity, electrical conductivity and hydroxymethylfurfural (HMF) were measured from 20 samples. Sensory attributes of honey samples were also measured using twelve semi trained panellists. The study revealed that 75% of honey sellers added something before selling. Only 25% of the honey sellers were knowledgeable about honey adulteration. Fifty percent of honey sellers stated their sources, some had the same source and some could not clearly explain their sources of honey. Twenty percent of the honey sellers stated that they can distinguish between adulterated and pure honey. Only 15% of the honey sellers were able to explain how they store honey before selling, some could not say and some stated that they get honey from the hive and go straight to the market. Physicochemical properties showed that there was a significant difference (p<0.05) in reducing sugars, viscosity, colour, HMF, moisture content, density between the samples and the control. There was a significant difference (p<0.05) in physicochemical attributes between the samples and the CODEX standards. Therefore, the results from this study concluded that honey that is sold by street vendors in Harare, Zimbabwe is adulterated and monitoring measures should be put in place to remove such from the market.

Knowledge, attitudes, and practices of farmers on production and consumption of the biofortified NUA 45 sugar beans in Makoni District, Zimbabwe

Ropafadzo Chirimubwe — Wed, 01 Jan 2025 00:00:00 GMT

Title: Knowledge, attitudes, and practices of farmers on production and consumption of the biofortified NUA 45 sugar beans in Makoni District, Zimbabwe Authors: Ropafadzo Chirimubwe; Mugadza Rudo Natasha; Nyanhete Victor Tatenda; Phyllis Nyamande; Mugari Amiel; Nyoka Ruth Abstract: This study examines the knowledge, attitudes, and practices of farmers regarding the production and consumption of the biofortified NUA 54 sugar beans in Makoni district, Zimbabwe. Staple food crops typically have low micronutrient levels, leading to potential deficiencies among individuals whose diets lack diversity. Biofortification is a scientific strategy that enhances the micronutrient content of staple crops through selective breeding. A notable example is the development of iron-biofortified beans, which address nutritional deficiencies and improve dietary iron intake. This study aimed to evaluate farmers' knowledge, attitudes, and practices in the Makoni district of Zimbabwe concerning the production and consumption of biofortified NUA 45 sugar beans. A total of 299 respondents were interviewed through household surveys, and four focus group discussions were conducted to gather comprehensive data on these aspects. The findings demonstrate that farmers in the Makoni district possess a high level of knowledge regarding biofortified crops. Moreover, there is significant acceptance, extensive production, and notable consumption of NUA 45 sugar beans among these farmers. The growing recognition and popularity of biofortified crops, such as NUA 45 sugar beans, potentially contribute to enhanced nutrition and food security in the region. Understanding what farmers know, how they feel, and what they do about NUA 45 sugar beans can help fill in gaps in our knowledge, encourage the use of biofortified beans as a way to combat malnutrition, and assist Extension Services in creating training and support programs that are specific to the needs of farmers.

Food safety governance in Zimbabwe: Challenges, regulatory gaps, and strategies for global compliance

Mugadza D.T. — Wed, 01 Jan 2025 00:00:00 GMT

Title: Food safety governance in Zimbabwe: Challenges, regulatory gaps, and strategies for global compliance Authors: Mugadza D.T.; Feresu K.W.; Jombo T.Z.; Mugombi J.W.; Nyarugwe S.P.; Chimuti S.; Nyanhete V.; Manditsera F.A.; Macheka L. Abstract: Food safety is a critical global public health issue, with foodborne illnesses identified as one of the leading causes of mortality worldwide. This study provides a comprehensive review of Zimbabwe's food safety control legislative framework system, focusing on its legislative and regulatory framework and compliance with international standards. The research employed qualitative methods, including document analysis and key informant interviews. The results show that Zimbabwe had a broad food safety framework comprising 15 Acts and 31 regulations overseen by multiple ministries. However, many of these Acts and regulations are outdated and need revision to meet emerging global food safety standards. Additionally, the food safety legislation framework is characterised by fragmentation and oversight by multiple agencies, leading to duplicated efforts, jurisdictional overlaps, and inefficiencies in enforcing standards. The study also highlights challenges faced by the three public food control laboratories where a lack of coordination and centralised data sharing impedes effective regulatory oversight. The findings reveal the urgent need for regulatory updates, improved inter-agency collaboration, and alignment with international standards to enhance food safety and protect public health. Recommendations include harmonising Zimbabwe's food control system under a centralised framework to promote collaboration among agencies, eliminate redundancies, and create a cohesive approach to food safety management.

Characterization of Functional Properties and Organic Acids in Vangueria infausta Burch. (Wild Medlar/Nzvirumombe/Umviyo) Fruit(s) Found in Zimbabwe

Nemapare, P. — Wed, 01 Jan 2025 00:00:00 GMT

Title: Characterization of Functional Properties and Organic Acids in Vangueria infausta Burch. (Wild Medlar/Nzvirumombe/Umviyo) Fruit(s) Found in Zimbabwe Authors: Nemapare, P.; Mugadza, D. T.; Gadaga, T. H. Abstract: Edible indigenous wild fruits are popular in the communities they are found. In recent years, these fruits have been purveyed in urban markets and contribute to household income. However, the nutritional and other health benefits of some of the fruits have not been studied. The objectives of the current study were to detect and identify the bioactive compounds that give Vangueria infausta fruits their unique flavor characteristics and proposed health benefits. The study detected and quantified the phytochemical compounds present and profiled the volatile organic compounds and organic acids in the fruit. The phytochemicals detected were phenols, tannins, flavonoids, anthraquinones, alkaloids, coumarins, terpenoids, glycosides, anthocyanins, and quinones, which were extracted in both methanolic and aqueous solutions. Antioxidant activity was determined using the DPPH scavenging assay, and volatile compounds were determined using gas chromatography. Organic acids were determined using HPLC. It was observed that the V. infausta fruits contained phenols, tannins, flavonoids, coumarins, alkaloids, anthocyanins, and terpenoids. The concentration of total phenolic compounds, total flavonoids, and total tannins in methanolic extracts was significantly (p ≤ 0.05) higher than those in the aqueous extracts. The total phenolic content (TPC) of V. infausta fruit pulp was found to be in the range 128–170 mg GAE 100 g−1 dry weight basis, which corresponded to the low antioxidant activity of less than 20% that was recorded. Formic acid (68.25 mg/kg) and ascorbic acid (297.3 mg/kg) were the two organic acids detected in the fruit pulp. Various volatile compounds were also detected in the fruit pulp including 5-hydroxymethylfurfurals and fatty acids such as ethyl octadecanoic acid, methyl stearate, methyl and ethyl hexadecanoic acid, and methyl-2-furoate. Methyl stearate, hydroxymethyl furfurals, and methy-2-furoate were novel compounds in the current study. It was therefore concluded that the V. infausta fruits contained bioactive compounds that are important for its flavor and have both pharmacological and food processing applications. Further studies are needed to investigate options for value addition, propagation, and conservation of the fruit V. infausta.