Effect of varieties and drying methods on nutrient content and sensory acceptability of proccessed products from “Mamung’unya” (Benincasa hispida)

Thumbnail Image



Journal Title

Journal ISSN

Volume Title


Sokoine University of Agriculture


Mamung’unya” (Benincasa hispida) is a seasonal fruit widely grown in Dodoma region. To distribute its availability throughout the year, there is a need to test different drying methods for preservation. The present study was carried out to assess the effect of drying methods on nutrient content and sensory acceptability of processed products from selected Benincasa hispida varieties available in Dodoma region. A total of 120 farmers were interviewed using a structured questionnaire with open ended questions to collect information on available varieties, utilization and methods of preservation currently used by farmers. Three varieties were collected and subjected to sun and solar drying followed by laboratory analysis to determine the effect of drying methods on nutrient content. Sensory evaluation was carried out to evaluate the acceptability of the products developed from dried Benincasa hispida flour. The results showed that five varieties of Benincasa hispida commonly cultivated by farmers were Mbwagale (43.3 %), Iyungumapele (27.5 %), Maule (17.5 %), Mbuyane (10.0 %) and Mhokolo (1.7 %). All the respondents (100 %) eat Benincasa hispida fruits. Majority (54.2 %) eat the fruits daily, 22.5 % weekly while 21.7 % after two days. The results showed that there was a significant difference (p<0.05) between sun and solar drying methods on nutrient content. Crude protein, vitamin C and phenol were significantly reduced (p<0.05) after drying. However, niacin, iron, sodium and flavonoid were not significantly affected (p<0.05) by either sun or solar drying. Some nutrients and phytochemicals compounds varied significantly (p<0.05) between varieties. Higher amount of nutrient content was observed in Maule variety compared to Mbwagale and Iyungumapele varieties. There was significant difference (p<0.05) in all attributes except texture in chinchin while there was no significant difference (p<0.05) in all attributes except colour in porridge. Farmers in Dodoma should be encouraged to dry Benincasa hispida particularly Maule variety and develop other value added product for diversification.



Effect of varieties, sensory acceptability, proccessed products, drying methods, Mamung’unya, Benincasa hispida, nutrients