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Access status: Open Access ,
Extraction of alkaloids from baobab (adansonia digitata) fruit pulp for the production of antioxidant functional sweets
(BUSE, 2026-06) Marekera, Tadiwanashe C.
Oxidative stress is a major driver of chronic non-communicable diseases, creating demand for accessible, food-safe antioxidant sources derived from natural plant matrices. The baobab fruit (Adansonia digitataL.) is well established as a rich source of vitamin C and phenolic compounds; however, its alkaloid fraction and potential for incorporation into functional confectionery remain underexplored. This study aimed to extract alkaloids and associated bioactive compounds from dried baobab fruit pulp, characterise them by spectroscopic and phytochemical methods, quantify total alkaloid content, evaluate antioxidant activity, and formulate a functional antioxidant sweet. Dried baobab fruit pulp powder was extracted using an acidified hydroethanolic solvent (70:30 ethanol–water, pH 3–4) via mechanical shaking maceration at 40–60°C. The concentrated extract was characterised by Fourier Transform Infrared (FTIR) spectroscopy and subjected to qualitative alkaloid screening using Mayer’s and Dragendorff’s reagents. Total alkaloid content (TAC) was determined by titrimetric analysis (0.1 N NaOH, methyl red indicator) and expressed as atropineequivalents. Antioxidant activity was assessed qualitatively by the iodine–starch discoloration assay and quantitatively by the Ferric Reducing Antioxidant Power (FRAP) assay. FTIR spectral analysis confirmed the presence of alkaloids, with characteristicabsorption bands at approximately 3300 cm⁻¹ (N–H/O–H stretching), 1630 cm⁻¹ (C=N stretching), and 1050 cm⁻¹ (C–N stretching), consistent with quinoline and indole-type frameworks. Dragendorff’s test produced a weak positive orange-red precipitate, indicating the presence of alkaloids at low concentration, consistent with baobab’s phytochemical profile. TAC was calculated as 16.1% expressed as atropine equivalents (mean of triplicate titrations: 16.4%, 15.9%, 15.9%). Both antioxidant assays returned positive results: the iodine–starch assay confirmed partial decolouration in the crude extract and in the final sweet matrix, and FRAP analysis yielded a mean value of 8.14 mmol Fe²+ per gram of extract (range: 1.92–24.13 mmol/g across 20–100% extract concentrations), demonstrating a clear concentration-dependent response. A functional antioxidant confectionery sweet was successfully produced by incorporating the extract below 80°C into a sugar-glass matrix, with a final product pH of 4.5–5.0, reflecting the natural acidity of baobab pulp. The study demonstrates the feasibility of extracting bioactive alkaloids from baobab fruit pulp and incorporating them into a functional food product while retaining measurable antioxidant activity.
Access status: Open Access ,
Development of activated carbon from agricultural waste, maize cobs and groundnuts shells for water purification
(BUSE, 2026-06) Mufukari, Munashe M.
Access to safe and clean water remains a major challenge in many developing countries, including Zimbabwe, where rural and peri-urban communities often depend on boreholes, wells, rivers, and dams that may be contaminated by agricultural runoff, poor sanitation, mining activities, and waste disposal. Although commercial activated carbon is widely used for water treatment because of its high adsorption capacity, its cost and dependence on imported or industrial raw materials limit its use among low-income communities. This study focuses on the development of low-cost activated carbon from locally available agricultural wastes, specifically maize cobs and groundnut shells, for water purification. The research aims to produce activated carbon through carbonization and activation processes, determine its physical and chemical properties, and evaluate its effectiveness in improving selected water quality parameters such as turbidity, pH, colour, and contaminant removal. The study will also compare the purification performance of maize cob-based activated carbon and groundnut shell-based activated carbon in order to recommend the most suitable material for affordable water treatment. By converting agricultural residues into useful adsorbents, the study promotes sustainable waste management, environmental protection, and community-level access to cleaner water. The findings are expected to contribute to the development of locally sourced, low-cost, and environmentally friendly water purification technologies for Zimbabwean communities.
Access status: Open Access ,
Extraction of phenolic antioxidants from potato peel and development of a sustainable fish feed
(BUSE, 2026-06) Mavhu, Micah
As the cost of the conventional feed ingredients is increasing and, simultaneously, there is also the issue of discarding waste materials generated by the agro-industries, alternative fish feeds have been explored. In the present study, extraction of the phenolic antioxidants from the potato peel waste and develop a substitute feed for aquaculture was done. Potato peels were obtained, washed, dried in an oven at 60°C, ground into a fine powder, and subjected to the extraction of the phenolic antioxidants by using 70% ethanol. Total phenolic content was estimated by the ferric chloride colorimetric assay, and antioxidant capacity was estimated by using the hydrogen peroxide scavenging method with ascorbic acid as a standard. The Fourier Transform Infrared, X-Ray Diffraction, Thermogravimetric Analysis, and proximate analysis of the potato peel powder and the fish feed were performed. A remarkable content of phenolics was noticed in potato peel extract, with a total phenolic content of 8.47 milligram Gallic Acid Equivalent per gram and excellent antioxidant performance. The antioxidant capacity increased along with the concentration of the potato peel extract. The highest was 82.5% with hydrogen peroxide scavenging activity at the highest concentration. The presence of phenolic functional groups has been evidenced with Fourier Transform Infrared. The X-Ray Diffraction results suggest that the potato peel powder and the fish feed have an amorphous nature. TGA revealed good thermal stability for formulated feed. Proximate analysis revealed 35% crude protein, 6% crude fibre, 11,5% moisture, 6.4% ash, and 5.5% fat, which are desirable characteristics for growers' phase fish feed. This investigation has proven potato peel as a cost-effective, renewable, and eco-friendly ingredient to provide phenolics, antioxidants, and other components that supplement the conventional ingredient to be used in the fish feed, and manage the waste from potato peels.
Access status: Open Access ,
Optimizatiom of the removal of divalent lead ions, from aqueous solutions using sugarcane bagasse as the adsorbent
(BUSE, 2026-06) Makalani, Charmane
Divalent lead ions pose a severe environmental and health risks particularly in resource limited regions. This study focused on the optimization of Pb2+ions adsorption using sugarcane bagasse, evaluating the best operational parameters of particle size and contact time. Fourier-Transform Infrared Spectroscopy (FTIR) was utilized to characterize the SCB before the uptake lead to find the functional groups responsible for the uptake of the metal. The FTIR spectrum of the sugarcane bagasse confirmed a typical lingo cellulosic composition, highlighting broad O-H stretching from 3300 to 3500 cm-1, aliphatic C-H stretching from 2920 to 2850 cm-1and lastly the carbonyl C=O stretching from 1700 to 1730 cm-1. Batch experiments were conducted using four particle sizes which were 0.5, 1, 2 and 4mm. To find the best contact time samples were taken across contact time from 30minutes to 360 minutes. Atomic Absorption Spectroscopy (AAS) analysis revealed 68.59%, 78.65%, 66.62% and 65.74% percentage removal of lead by 0.5, 1, 2 and 4 mm respectively. This showed that 1mm particle is the best for the removal of lead between the particle sizes that I used. Kinetic analysis revealed rapid initial uptake within 30 minutes to 60 minutes with equilibrium reached at 120 to 180 minutes for the fine fraction. At 120 minutes contact time was identified as optimal.
Access status: Open Access ,
Inventory management and cost control in a perishable goods environment: a case study of Bakers Inn sales and distribution
(BUSE, 2026-06) Chingoka, Princess Coslett Natalie
The study investigated the effectiveness of inventory management systems and their effect on cost control in a perishable goods company and took Bakers Inn Sales and Distribution (Zimbabwe) as a case study. The issue was the absence of empirical findings supporting the use of particular inventory techniques on cost control because of the short shelf life of bread. The aim was to list the existing methods used for stock control, evaluate any difficulties, and make recommendations. Case study design was adopted, which is quantitative descriptive. Primary data was gathered from employees in five depots in the Southern Region by using a Google Forms questionnaire. The questionnaire proved to be reliable. Results indicated that manual FEFO and day-to-day stock rotation were common and technological batch tracking of expiration dates was not common. The main challenges faced were return logistics costs, load shedding, generator fuel costs, poor roads and poor mobile connectivity. The hypothesis tests showed that there is a significant positive relationship between inventory management techniques and cost control, while there is a significant negative correlation between challenges faced in the inventory of perishables and cost control. The study finds that, although waste is partly reduced by manual practices, it is caused by infrastructure shortcomings to hinder cost control. It suggests that batch tracking be enabled through a bar code system, introduce a 'nearing expiry' bread pricing mechanism, develop formal partnerships with secondary markets and introduce sales incentives based on net sales.