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\hypersetup{pdftitle={Developing and Testing Guava- and Jackfruit"=Nut-Bars to Bridge Seasonal Food Gaps in East Africa},pdfauthor={Sirui Xing, Gudrun B. Keding, Elke Pawelzik},pdfsubject={Tropentag 2020: Abstract},pdfkeywords={East Africa, fruit-nut-bars, guava, jackfruit, nutrient content},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 9-11, 2020, virtual conference}}\\[1ex] \Large{``Food and nutrition security and its resilience\\ to global crises''\\[2ex]}}
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\begin{center}
\Large{\textbf{Developing and Testing Guava- and Jackfruit"=Nut-Bars to Bridge Seasonal Food Gaps in East Africa\footnote{\textbf{Contact Address:} Elke Pawelzik, University of Goettingen, Dept. of Crop Science, Division of Quality of Plant Products, Carl-Sprengel-Weg 1, 37075~Göttingen, Germany, \mbox{e-mail}: \email{epawelz@gwdg.de}}\\[0.8ex]}}
\normalsize{\textsc{Sirui Xing, Gudrun B. Keding, Elke Pawelzik}}
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\begin{itemize*}
\item[]{\small{\textit{University of Goettingen, Dept. of Crop Science, Division of Quality of Plant Products, Germany}}}
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\index[author]{Xing, Sirui}
\index[author]{Keding, Gudrun B.}
\index[author]{Pawelzik, Elke}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Guava (\textit{Psidium guajava}) and jackfruit (\textit{Artocarpus heterophyllus}) are two naturalized fruits in East Africa. Both have high contents of nutrients that are essential for human bodies. However, through improper post"=harvest treatments many nutrients or even whole surplus fruits are lost while at the sam.~time fruit consumption in East Africa is far below the recommended amounts. Besides, especially guava is not available all year round. In the framework of a joint project on “Fruits and vegetables for all seasons” with partners in East Africa and Germany, this study aimed to explore the development of nutritional fruit"=nut-bars with a long shelf"=life. The effects of common processing methods (cooking and oven drying) and varying ingredients (mango, lemon juice, desiccated coconut, peanut and cashew nut) on nutrient composition in fruit"=nut-bars were measured. 



Results showed that bars with guava and lemon juice contained the highest content of ascorbic acid (81.19 $\pm$ 0.37 mg/100 g FM). For phenolic content, most samples of jackfruit (range from 437.95 $\pm$ 37.9 mg GAE/100 g FM to 931.90 $\pm$ 106.63 mg GAE/100 g FM ) contained more than guava products (range from 508$\pm$ 2.8 mg GAE/100 g FM to 563 $\pm$ 2.0 mg GAE/100 g FM), while lemon juice made not much difference. Fruit bars with lemon juice had higher acidity, yet, samples of guava and jackfruit showed quite different tendency for before- and after cooking, as well as after drying. For mineral content, potassium showed the highest value (11.5 mg g\textsuperscript{-1} DM and 14.1 mg g\textsuperscript{-1} DM for guava- and jackfruit- based samples, respectively) among macro minerals, followed by phosphorous, sulphur and magnesiu\textit{m. }Copper contents were relative higher (0.08 mg g\textsuperscript{-1} DM) among micro minerals, iron and zinc showed similar values (0.06 mg g\textsuperscript{-1} DM) while the manganese content was the lowest one (0.02 mg g\textsuperscript{-1} DM). Water content of final products was $<$\mbox{10\,\%}, which indicated a longer shelf"=life.



In conclusion, cooking and drying procedures decrease, as expected, nutrient contents, yet, to varying extent. While the consumption of fresh fruits is always the better choice, the fruit"=nut-bars still provide a good option to process surplus fruits and bridge seasonal gaps.



}

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\end{abstract}
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\noindent \textbf{Keywords:} East Africa, fruit"=nut-bars, guava, jackfruit, nutrient content
\index[key]{East Africa}
\index[key]{Fruit"=nut-bars}
\index[key]{Guava}
\index[key]{Jackfruit}
\index[key]{Nutrient!content}
\end{document}
