a study of the quality of a local herbal tea and volatiles of parinari ...

1.1 Background
CHAPTER 1: INTRODUCTION
Plants are essential for food security, health, social and economic welfare of rural
communities (Agbidye et al., 2009). Indigenous fruit trees provide a major part of the
food and nutritional requirements of people living in sub-Saharan Africa (Chirwa and
Akkinifesi, 2008). Local fruits such as Parinari curatellifolia (maula) and Strychnos
cocculoides (kabeza) have unique flavours and provide nutritional value (Saka et al.,
2008; Saka et al., 1994). Cocoyam leaves (masamba ya zicheche or masamba ya
masimbi) and cassava (chigwada) leaves are used as traditional leaf vegetables in
Malawi. The vegetables have a pleasant flavour and nutritional value; they contain
essential and non essential amino acids (Mkambankhani, 2009). Cassava leaves are rich
in crude fibre, protein, water, vitamin A, C, E and several minerals (Ebuchi et al., 2005).
Flavour is the combined characteristics of a food material taken in the mouth, perceived
principally by the senses of taste and smell as well as the general pain and tactile
receptors in the mouth and interpreted by the brain (Burdock and Fenaroli, 2005). The
aroma, taste, texture and mouth feel of the food account for the major stimuli that
constitute flavour (Taylor, 1996). Taste is concerned with the sensations of sweet, sour,
salty, bitter and savoury which are associated with receiptors on the tongue (Reineccius,
1993). In contrast, texture and consistency produce physical impressions like touching,
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