International Journal of Food Science and Nutrition

Authors
Negussie Bussa

Abstract
Khat is widely grown and it is part of livelihood of many communities in Hararghe. Khat has never been tested as component of food. This study was initiated to assess the physicochemical and nutritional properties of fruit juices substituted with khat types grown at three different growing areas of Hararghe, eastern Ethiopia. Three different khat types (Awaday, Galamso and Kobo) and two fruit juices of orange and mango were purchased from open market in Harar and brought to Haramaya University, Central Laboratory. Khat types were processed to powder forms. Phytochemical, particle size, water absorption index (WAI) and water solubility index (WSI) of khat types were made. The three khat types and two fruit juices were combined in 100:0, 97.5:2.5, 95:5.0, 92.5:7.5 and 90:10 of khat: fruit juice ratios. Proximate compositions, mineral contents, vitamin C, total carotenoids (TC), antioxidants, total soluble solids (TSS%), Titratable acidity (TTA%), Viscosity, condensed tannins (CT), total phenols and heavy metals were determined from all the combinations of orange and mango juice. Means separation was made using least significant differences (LSD) at p≤0.05. The result showed that all khat types had alkaloids, flavonoids, phenols, tannins, proteins, glycosides and terpenoids. All nutrient compositions and anti-nutrients values were increased but vitamin C and antioxidants decreased as khat substitutions increased. Khat as a wild could be tamed and made part of the food security of the country as it is contributing increasing amount of nutrients to the diet by being part of fruit juices.