Development and Physicochemical Characterization of Wine From Kenyan Wild Cactus (Opuntia Ficus Indica)

Abstract

Prickly pear crop grows wildly across the dry lands in Kenya, producing nutrient-dense fruits that have not been adequately exploited and utilized. Further, there are limited published studies on their nutritive value that can inform fruit consumption and utilization in various processed forms. This study aimed at establishing the physicochemical parameters of cactus fruits, evaluate different pre-processing methods and their processing potential into an acceptable red wine by the consumers. The study conducted a comparative analysis employing completely randomized designs and factorial designs in the determination of the physicochemical properties of Kenyan cactus fruits from Laikipia and Baringo regions, influence of different pulping methods on physicochemical characteristics of cactus pulp and quantities of physicochemical properties in wines after fermentation of the pulps. For physical attributes, fruits from Baringo exhibited higher values in length (50.84±7.29mm vs 34.20±5.45mm), diameter (35.064.67±mm vs 27.68±3.44mm) and weight (35.44±13.02g vs 18.12±5.81g) compared to Laikipia ones. They also yielded more pulp (82.84±2.42%) and had a higher pulp-to-seed ratio (26.87±6.00). On the contrary, there were significantly (p<0.05) lower quantities of total phenolic (464.16±3.52 vs 870.86±10.12 mg GAE 100-1g) and flavonoids (146.43±8.52 vs 165.39±12.76 mg CE 100-1g) from Baringo-sourced fruits in comparison to fruits sourced from Laikipia. The vitamin C levels were relatively higher in fruits from both regions ranging from 2171-3692 mg/100g dry weight basis. The Total Soluble Solids (TSS) (6.11±0.11 vs 7.22±0.18) and pH levels (3.84±0.04 vs 4.39±0.04) were lower in Laikipia sourced fruits than in Baringo ones. Titratable acidity differed significantly (p=0.001) between the regions and was higher in Laikipia fruits (2.45±0.15g/L) than in Baringo fruits (2.20±0.10g/L) on a fresh weight basis...