Meet UoN Researchers Making Wine, Bread From Mathenge Tree
The Mathenge tree was brought to Kenya in 1948 as a measure to address landscape degradation and desertification.
However, it has since turned invasive, expanding at an annual rate of 15 percent across 22 counties, with an additional 16 counties facing potential risk.
Originally from Central and South America, the tree has taken over millions of acres in Kenya, prompting researchers to explore methods for enhancing its value.
Dr Samuel Mose, a researcher in the Department of Food Science, Nutrition and Technology at the University of Nairobi said, “We’ve demonstrated that we can transform the Mathenge tree into valuable food products.
“By drying and milling the seeds, we can make cakes and bread. To make wine from Mathenge, we ferment the seeds and then filter the mixture.”
The university is not only highlighting wine and baked goods but is also presenting additional by-products, including juices derived from the invasive cactus species and value-added products made from sea moss, a vegetable sourced from the Indian Ocean.
“The sea moss is rich in minerals, vitamins and antioxidants and it may provide various health benefits.
“We’re also utilising underappreciated fruits such as guava to create additional products, including yogurt,” Mose said.
The Mathenge tree, or Prosopis juliflora, was introduced to Kenya for land rehabilitation but has become a significant invasive species.
Its rapid spread threatens indigenous vegetation, livestock health, and contributes to increased malaria transmission by providing breeding grounds for mosquitoes.
While it offers some benefits, such as fodder and shade, its negative impacts include blocking roads and diverting rivers, exacerbating food insecurity and environmental degradation.
The Kenyan government is now implementing strategies to manage and eradicate this invasive species.
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