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| Brief Article, Biomed Biopharm Res., 2023; 20(2):74-83 doi: 10.19277/bbr.20.2.318; Bilingual PDF [+]; Portuguese html [PT] |
Mucua: Sensory analysis of the fruit of Adansonia digitata L. (Baobab) in natura
Augusta Tomás 1 & Leandro Oliveira 2 
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1 - Escola de Ciências e Tecnologias da Saúde da Universidade Lusófona, Av. Campo Grande, 376, 1749-024, Lisboa, Portugal
2 - CBIOS - Center for Biosciences & Health Technologies, Universidade Lusófona, Av. Campo Grande 376, 1749-024 Lisboa, Portugal
Abstract
The mucua is the fruit of the embondeiro or baobab (Adansonia digitata L.) and originates from Africa. It has a high content of ascorbic acid and dietary fiber, along with antioxidant properties. The aim of this study was to test the acceptability of the mucua fruit in natura in a sample of Portuguese adults and test its intention to consume and availability to pay for this fruit. After providing the fruit, participants fulfilled a questionnaire for their socioeconomic characterization and tested their acceptability and willingness to pay for the fruit. The participatants in this study (n=53) were 20 years old, primarily female (80.8%), Portuguese (73.1%), and students (86.6%). The tasters considered the following aspects of the mucua fruit pleasant or very pleasant: global appreciation (49.2%), color (71.2%), shape (53.8%), flavor (40.4%), aroma (48.5%) and texture (44.2%). Approximately 30% of tasters would be willing or very willing to consume this fruit regularly and pay 3 €/ kg (62.9%). The mucua had good acceptance by the tasters, and the color, the form, and the global appreciation, were the attributes with the best scores on the acceptability test. In addition, they were willing to consume it regularly if they were available at an economically affordable price.
Keywords: Adansonia digitata L., sensory analysis, baobab, mucua, acceptability test
To Cite: Tomás, A. & Oliveira, L. (2023) Mucua: Sensory analysis of the fruit of Adansonia digitata L. (Baobab) in natura. Biomedical and Biopharmaceutical Research, 20(2),74-83
Author correspondence:
Received: 19/07/2023; Accepted: 23/10/2023
Introduction
The mucua, fruit of the species Adansonia digitata L. (Baobab), originates from the tropical forests of Africa and other regions with similar climates (1). The Baobab tree, which can reach impressive dimensions, is famous for its unique appearance, with a voluminous and robust trunk that resembles an inverted bottle, crowned by a canopy of branches that extend majestically (1).
Over the years, the múcua has been appreciated by local communities and indigenous peoples in different parts of Africa, not only as a source of food, but also due to cultural and medicinal beliefs associated with this ancestral fruit (2). However, despite its rich history and unique characteristics, the múcua remained relatively unknown on a global scale, which resulted in its classification as an underused fruit (2).
The mucua has a wide range of nutritional characteristics which makes it attractive to include in food (3). The mucua capsule has a hard and fibrous shell that protects a white and farinaceous pulp, involving fiber-wrapped seeds (4). Mucua pulp is a good source of essential nutrients, including minerals and antioxidants (4). One of the remarkable characteristics of the mucua is its high vitamin C content. This vitamin plays a crucial role in immune health, assisting in protecting against disease and infections, as well as acting as a powerful antioxidant to combat free radicals in the body (3,5). In addition, the mucua is a good source of calcium, an essential mineral for bone and dental health, as well as for proper muscle and nerve function. Potassium, another mineral found in a significant amount in the mucua, is essential for cardiovascular health, electrolytic balance, and muscle function (3). The mucua pulp also contains antioxidants such as polyphenols which help protect the body's cells from damage caused by oxidative stress (6). These antioxidants may have anti-inflammatory properties and may play a role in preventing chronic diseases such as cardiovascular disease and certain cancers (5). In addition, the mucua is rich in dietary fibers, which play a key role in digestive health, assisting in the regulation of intestinal transit and maintaining healthy blood cholesterol levels (3,5). By virtue of these nutritional properties, the mucua has gained popularity as a functional food (5). The mucua can be consumed in different ways, such as fresh, juices, jams, cold, and even powder, which can be added to juices and culinary recipes (1).
In Portugal, the consumption of the mucua is still relatively recent and restricted to certain niches and can be found in some markets and stores that sell imported products, especially African. Thus, this study aimed to perform a sensory analysis of the múcua in natura in a sample of Portuguese adults, as well as testing its intention to consume and availability to pay for this fruit.
Materials and Methods
This is a pilot study that will serve as the basis for a larger-scale study on the sensory analysis of mucua, with a protocol approved by the Ethics Committee of the ECTS (P15-23). Ethical standards established in the Declaration of Helsinki of 1964 and its subsequent amendments, or comparable ethical standards, were adhered to throughout the study. All relevant information about the study was provided to the volunteers, along with an informed consent that detailed the study's objectives and protocol. We ensured the confidentiality of the collected data and its exclusive use for this study, handling it in a manner that guaranteed the anonymity of the participants.
In this study, sensory analysis was conducted through an acceptability test with the recruitment of untrained panelists, consisting of students and staff of the Lusófona University - Lisbon during the academic year 2022/2023. The samples were presented individually on a napkin, accompanied by an online sensory evaluation questionnaire, accessed through a previously provided QR code (printed on paper). Participants filled out the questionnaire using their own smartphones or tablets or devices provided by the researchers.
The questionnaire comprised three sections: 1) Socioeconomic characterization; 2) Acceptability test with a five-point hedonic scale (1 - disliked very much; 2 - disliked; 3 - neither liked nor disliked; 4 - liked; 5 - liked very much), where the panelists evaluated the sensory characteristics of the múcua, including overall appearance, color, taste, shape, aroma, texture, sweetness, and acidity; 3) Availability for consumption (frequency of consumption and willingness to pay). For the frequency of consumption, participants were asked: "To what extent would you be willing to consume this fruit regularly?" with responses rated on a five-point scale (1 - not at all; 5 - very much). For the willingness to pay, participants were asked: "What price per kilogram would you be willing to pay for this fruit?" with an open-ended response format.
The procedures used followed the guidelines proposed by Teixeira (7) for sensory analysis, including providing 30-50 grams of the mucua sample and supplying a cup of water for palate cleansing during the evaluation. The mucua used in the study was acquired from a local market in Angola and transported to Portugal. Good practices of food safety were observed throughout the process of transportation, storage, and provision of the múcua to the participants.
The statistical analysis of this study was performed using IBM SPSS Statistics, version 26 for Windows. The descriptive analysis included calculating medians and percentiles (P25; P75), as well as absolute frequencies (n) and relative frequencies (%). Fisher's exact test was used to evaluate independence between variable pairs. For comparing ordered means between independent samples, the Mann-Whitney test was employed. The null hypothesis was rejected when p < 0.05, indicating statistical significance.
Results and discussion
Table 1 presents the socioeconomic characteristics of the participants. The majority of the participants were female (80.8%), of Portuguese nationality (73.1%), and students (86.6%). The median age was 20 (18; 24) years, and the median monthly income was €780 (€468; €1525). Almost all participants indicated that they enjoyed trying new foods, and approximately 80% of them tasted mucua for the first time during this study. This fact could have significant implications for the acceptance and future acquisition of mucua. The initial experience can influence opinions and attitudes towards the product, especially considering that múcua has unique and distinctive characteristics (8).
| Table 1 - Socioeconomic characteristics of participants (n=52). |
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Table 2 presents the results of the sensory analysis. In a general way, more than 50% of participants liked / enjoyed the appearance, color, shape, and acidity of the mucua. Approximately 40% liked / liked very much the texture and aroma of the mucua. Finally, about 40% disliked the sweetness of the mucua. Participants who first tasted mucua liked the overall appearance, color, shape, aroma, flavor, and texture of the mucua compared to those who had already tasted a mucua. There were no significant differences in the acidity and sweetness attributes between individuals who tried mucua for the first time and the comparison group. This suggests that other factors, such as appearance, texture, flavor, color and aroma, may have a more substantial influence on fruit acceptance. It is important to consider that sensory analysis can be influenced by regional and individual factors. Furthermore, it is important to note that the sample analyzed consisted mainly of individuals who stated that they were interested in trying new foods. This sample characteristic may have an impact on the results obtained, since these participants may be more inclined to accept the incorporation of new foods with different flavor, aroma, and texture characteristics into their diet. Consequently, when evaluating the mucua, they may have given higher scores compared to the others. Therefore, the results may vary depending on the group of participants and their personal preferences. Based on the results, it can be relevant to explore strategies to promote the mucua among new consumers and ensure that they have a positive experience when proving the fruit for the first time. Feedback of sweet participants with sweetness can be used to make adjustments in the process of production or selection of fruits, in an attempt to achieve a more suitable balance of flavor that pleases a larger portion of consumers (8).
| Tabela 2 - Sensory analysis of múcua (n=52). |
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| *p<0.005; Mann-Whitney test |
When asked to what extent they would be willing to consume mucua fruit regularly if it were in the market at an affordable price, participants responded: Unwilling (25.0%); Little willing (21.2%); neither very nor little willing (21.2%); very willing (21.2%); extremely willing (11.5%). The median price that participants (n = 35) would be willing to pay per kilo of a mucua was 3 (2; 4) €/kg.
The willingness to consume a new and uncommon product such as the mucua can be affected by several factors, such as prior familiarity with the mucua, the perception of its nutritional benefits, and its availability in the market (8,9). Price plays a crucial role in the consumer purchase decision (9). The 3 €/kg median may provide an initial base for mucua pricing, but it is important to perform a further economic analysis to determine the most appropriate price, considering aspects such as profit margins, market competition, and marketing strategies (9).
Disclosure and promotion strategies can be adopted to increase awareness and understanding of the benefits of the mucua, seeking to positively influence consumers' willingness to experiment and regularly consume the mucua. More studies such as market and qualitative studies can conducted to better understand the underlying reasons at the disposal or resistance of consumers concerning the mucua and to identify potential market niches where this fruit can be better accepted and valued.
This study has some limitations, such as the use of a 5-point hedonic scale, which has some disadvantages. Firstly, it limits participants' responses, providing a limited number of options to express their opinions or attitudes. Secondly, it may not allow proper differentiation, making it difficult to distinguish between responses that differ slightly in intensity or degree. Third, it may face challenges in measuring subtle changes of opinion, as gradual changes may not be properly reflected on this scale, making it difficult to detect small variations over time. It is therefore recommended that future studies use a 9-point scale to extract more detailed information about the attributes under analysis (10). Another limitation is the relatively small number of participants, which can make it difficult to generalize results for potential Portuguese consumers. Finally, it must be taken into account that the time (of day) of the test, whether or not individuals smoke, have consumed a very spicy meal before the test, or have been informed of the potential health benefits of mucua, can also influence the results of the sensory analysis, and these factors were not considered in this study.
However, to our knowledge, this is the first study on the sensory analysis of múcua in natura in Portugal, and furthermore, and the number of participants is considered sufficient for a sensory analysis study (7). Additionally, this study may serve as a basis for conducting larger-scale studies, for example, aiming to profile the múcua consumer or to develop new mucua-based products according to consumer preferences.
Conclusion
The mucua had good acceptance among the participants in the study, considering that the vast majority had never tasted this fruit before. Approximately 30% reported that they would be very/most willing to consume mucua regularly if it were available in the market at an affordable price, with a median price they would be willing to pay per kilogram at €3 (2; 4). Thus, this study indicates the market potential for importing mucua to Portugal, highlighting the value of this fruit, which could promote the development of local communities involved in its production.
Authors Contributions Statement
LO, conceptualization and study design; AT data collection; AT and LO, data analysis; AT and LO, drafting, editing and reviewing; LO and AT, tables; LO, supervision and final writing.
Funding
This study was supported by the Portuguese Foundation for Science and Technology (FCT) through the projects UIDB/04567/2020 and UIDP/04567/2020 from CBIOS.
Acknowledgements
The authors would like to express their thanks to all participants.
Conflict of Interests
The authors declare there are no financial and/or personal relationships that could present a potential conflict of interests.
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