Physicochemical and Compositional Characterization of a Wild Fruit from the Angolan Miombo: Anisophyllea boehmii Engl

Famoroso João da Costa, Christian Mertz, Adrien Servent, Nawel Achir, Bettencourt Munanga and Manuel Dornier ()
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Famoroso João da Costa: Instituto de Tecnologia Agro-Alimentar, Rainha Njinga a Mbande University, Malanje, Angola
Christian Mertz: QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro Montpellier, IRD, Université de La Réunion, Montpellier, France
Adrien Servent: QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro Montpellier, IRD, Université de La Réunion, Montpellier, France
Nawel Achir: QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro Montpellier, IRD, Université de La Réunion, Montpellier, France
Bettencourt Munanga: Instituto de Tecnologia Agro-Alimentar, Rainha Njinga a Mbande University, Malanje, Angola
Manuel Dornier: QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro Montpellier, IRD, Université de La Réunion, Montpellier, France

Agriculture, 2025, vol. 15, issue 11, 1-25

Abstract: The loengo ( Anisophyllea boehmii Engl.) is a wild fruit originating from the Miombo forest. It is very popular in Angola and has great potential for local development. However, as it has received little attention from researchers, its composition is not well known. Against this backdrop, the proposed study aimed to characterize different samples of the fruit in order to better assess its nutritional and organoleptic value. First, a field survey was conducted to gather information on the harvesting period, prices, and consumption patterns. Then, four samples of several kilograms of fruit each were collected from three different areas in 2 consecutive years. The proximate composition and the polyphenolic, carotenoid, and aroma compound profiles of their pulp were compared. The study showed that the fruit is widely consumed for 8 months of the year. It is difficult to keep fresh and is often processed into drinks. The pulp was found to be rich in sugars, with a pH of around 3.2. Loengo is a good source of fiber, minerals, polyphenols (such as cyanidin 3-O-glucoside and flavonol glycosides), and carotenoids (such as β-cryptoxanthin and β-carotene). Its aroma is associated with around 50 aroma compounds, primarily esters. This fruit therefore has interesting nutritional quality and technological potential. Certain compositional elements correlated with the area and the year of harvest. Further study of the processing of the fruit into pasteurized beverages is warranted for local added value.

Keywords: Anisophyllea boehmii; wild fruit; Miombo forest; Angola (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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