Abstract:
Uapaca kirkiana is an underutilised indigenous fruit tree (IFT) found in the miombo ecological zone in sub-Saharan Africa.
Furthermore, sub-Saharan Africa is home to many nutritionally insecure people who suffer from micronutrient deficiency. The
incorporation of probiotic strains in jams as a possible way of enhancing mineral accessibility, food quality, and health is limited
in Africa. This study monitored the probiotic potential, bioaccessible iron and zinc, and organoleptic properties of U. kirkiana
fruit jam fermented with L. rhamnosus yoba. U. kirkiana fruits were collected from semiarid rural areas of Zimbabwe. The L.
rhamnosus yoba strain was obtained from the Yoba for Life Foundation, Netherlands. Mineral and biochemical properties of the
probiotic jam were analysed using AOAC standard methods. The U. kirkiana fruit tree was ranked first as a food resource by
most rural populations in Zimbabwe. The probiotic jam formulation had 55% (wt/vol) U. kirkiana fruit pulp, 43% (wt/vol)
sugar, 1.25% (wt/vol) pectin, 0.5% (wt/vol) citric acid, and 0.25% (wt/vol) L. rhamnosus yoba strain. The probiotic jam had 6:2
± 0:2 log CFU/mL viable L. rhamnosus yoba cells. Iron and zinc content (mg/100 g w.b.) was 4:13 ± 0:22 and 0:68 ± 0:02 with
pH 3:45 ± 0:11, respectively. Nutrient content was g/100 g w.b., carbohydrate 66 ± 4:1, fat 0:1±0:01, crude protein 0:2±0:01,
ash 0:7±0:02, and crude fiber 0:3±0:01. Bioaccessible iron and zinc were 6:55 ± 0:36% and 16:1±0:50% and increased by 4%
and 2% in the probiotic jam, respectively. Mineral bioaccessibility and nutrient content were significantly different (p < 0:05) in
jam with 0.25% L. rhamnosus yoba. Jam acceptance rating was 83%. The probiotic jam can be used as a sustainable food
containing probiotic with potential nutritional and health benefits
