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Abstract
A survey of the traditional processing techniques of masau was conducted using a questionnaire and two focus group discussions in Mudzi, Mt. Darwin, and Muzarabani districts in Zimbabwe. Masau fruits form part of the family diet and generate additional income by selling at local markets. Surplus fruits are sun dried and can be transformed into various products such as porridge, traditional cakes, mahewu, and also fermented to produce a spirit called Kachasu. The ethanol content of the fermented fruit pulp ranged from 2.1 – 3.7 mL 100mL−1, whereas the traditionally made distillate contained 23.8 – 45.6 mL 100 mL−1.
ACKNOWLEDGEMENTS
The authors thank the Royal Netherlands Academy of Arts and Sciences (KNAW) and the International Foundation for Science (IFS Grant no. C/3737) for financial support. We also thank Julius Mutseka, Ernest Nyanga, and Mr. Mutemeri for their concerted efforts during the survey. We are also grateful to Birgit Hasenack for assistance with the HPLC analyses.
