The Physicochemical and Nutritional Value of Fresh and Processed Portulacaria afra (Spekboom) Leaves

Wild-growing edible flora should be investigated to improve human food sustainability and security. Portulacaria afra (spekboom) is an undervalued succulent plant that thrives in harsh conditions Southern Africa. This study determined whether the indigenous spekboom can harnessed as a sustainable, nutritious source ingredient. Physicochemical nutritional analyses were conducted on fresh processed leaves (preserves, chutney, pickles, spice). The physicochemical characteristics included morphology, color, texture, °Brix, pH, water activity, moisture content, titratable acidity, ascorbic acid. Nutritional value determinants crude protein, fiber, gross energy, total fat content. small, dark green had soft texture very low sugar Although content was high, activity low. pH acidity showed high acidity. Leaves acid insoluble fats. successfully into preserved products providing possible applications industry other than leaves. could researched for application functional provided basic information unexplored may have potential industry.