Protocol development and preservation of Masau-flavored maheu

Author

Matito, Kudakwashe

Title

Protocol development and preservation of Masau-flavored maheu

Abstract

This study is aimed to develop and preserve a novel, nutritious beverage by blending Masau (Ziziphus mauritiana) fruit with Maheu, a traditional fermented cereal drink widely consumed in Zimbabwe. Masau, rich in essential micronutrients such as vitamin A and C, potassium, fibre, and antioxidants, was incorporated into Maheu to enhance its nutritional profile and address local micronutrient deficiencies. The research established a production protocol and optimized pasteurization conditions to improve shelf life and product stability. Dried Masau fruits were processed to extract both juice and pulp, which were evaluated for flavouring potential. Maheu was prepared using sieved maize meal and fermented with sorghum malt for 48 hours. Sugar concentration trials (5g, 10g, and 15g per 100ml) indicated that 10g/100ml was most preferred based on a 5-point hedonic scale, balancing sweetness without overpowering Maheu’s natural flavour. Flavouring experiments showed that Masau juice at 100ml per 100ml of Maheu was most preferred, offering strong flavour, good texture, and acceptable thickness, while pulp-based flavouring was less favoured due to inconsistent texture. To determine the best preservation method, pasteurization experiments were conducted at various temperatures (60°C–90°C for 15 seconds) and times (5–20 seconds at 80°C). Shelf-life assessments were based on pH changes and sensory evaluations over a 21-day refrigerated storage period. The results revealed that pasteurizing at 80°C for 15–20 seconds provided optimal preservation, maintaining higher pH values (3.9–4.0), and indicating reduced microbial activity. Sensory evaluations using a 9-point hedonic scale also favoured these conditions above, with high scores for colour, taste, and texture. Strong positive correlations were observed between both pasteurization temperature and time with final pH, confirming their significant influence on microbial stability. This research demonstrates the potential for producing a shelf-stable, Masau-flavored Maheu beverage that is nutritious, locally sourced, and well-suited to the Zimbabwean market. The established production and preservation protocols support value addition, nutritional enhancement, and contribute to local food security efforts.

Date

June 2025

Publisher

BUSE

Keywords

Protocol Development

Masau-flavored Maheu

Supervisor

Dr. P. Jinga