Traditional processing of masau fruits (Ziziphus mauritiana) in Zimbabwe

L.K. Nyanga, M.J.R. Nout, T.H. Gadaga, T. Boekhout, M.H. Zwietering

Research output: Contribution to journalArticleAcademicpeer-review

19 Citations (Scopus)


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).
Original languageEnglish
Pages (from-to)95-107
JournalEcology of Food and Nutrition
Issue number1
Publication statusPublished - 2008


  • organic-acid
  • beverages


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