preprints.org > biology and life sciences > food science and technology > doi: 10.20944/preprints202411.0541.v1 (registering DOI)

Preprint Article Version 1 This version is not peer-reviewed

Version 1 : Received: 7 November 2024 / Approved: 7 November 2024 / Online: 7 November 2024 (13:21:08 CET)

The period from mid-February to May marks the celebration of the Amarula fruit har-vest, vital for producing Amarula Cream liqueur, an alcoholic beverage made from sugar, cream, and fruits. The fruits of the Amarula plant are rich in ascorbic acid, con-taining three times the vitamin C found in orange juice, along with various minerals and antioxidants. Despite these nutritional benefits, research indicates that the full potential of Amarula fruit still needs to be explored, posing a risk to the plant's sus-tainability. In Kwa-Zulu Natal (KZN), there is a growing trend of utilising Amarula fruits in producing "utshwala bamaganu," a locally favoured alcoholic beverage fer-mented from fruits and sweetened with sugar. However, households with limited al-cohol consumption often do not partake in this beverage. In KZN, most non-alcoholic fermented drinks are maize-based, raising concerns about potential vitamin A defi-ciencies in rural areas where excessive consumption of these beverages may displace more nutritious food options. This study addresses these issues by developing non-alcoholic fermented beverages incorporating Amarula fruits and Provitamin A biofortified maize. Using an experimental design, recipes sourced from key informants were combined, standardised, and modified by substituting traditional white maize meals with 100% Provitamin A biofortified maize to enhance the nutritional profile of the beverages. At full concentration, Amarula juices served as both the sugar source and fermenting agent, while other ingredients remained unchanged. Various fermen-tation techniques—including roasting, milling, and boiling—were employed to assess differences in nutrient composition. The beverage samples were analysed for nutri-tional content, focusing on vitamin A, amino acids, and mineral compositions. Fol-lowing analysis, 60 consumers participated in sensory evaluations using a 5-point he-donic scale to provide feedback. Descriptive statistics were employed for data analysis, including means and standard deviations. The results revealed significant nutritional improvements, particularly in essential minerals like zinc and iron; Sample 2 exhibited the highest iron content at 53 ppm. Roasting significantly enhanced flavour and over-all acceptability, with consumers rating Sample 1 the highest. However, vitamin A levels across all samples were below detection limits, likely due to degradation from heat exposure. This study highlights the potential of incorporating Amarula and bio-fortified maize into fermented beverages to enhance food and nutrition security. The findings suggest that optimizing fermentation and processing methods could improve nutritional benefits, although retaining vitamin A remains challenging. Future research should focus on re-fining fermentation techniques to preserve heat-sensitive nutrients, conducting micro-bial analyses to explore probiotic properties, and educating consumers about the nutri-tional advantages of biofortified products. Expanding market research could enhance product acceptability and facilitate the commercialization of nutritionally fortified beverages.

Amarula; fermented beverage; non-alcoholic beverage; Indigenous; provitamin A biofortified maize; product development; acceptability

Biology and Life Sciences, Food Science and Technology

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