Researchers from Meru University of Science and Technology have developed innovative products such as an energy drink from muguka and wine from miraa. These inventions, along with a newly created chewing gum, aim to showcase the beneficial properties of these traditionally controversial plants.
Leading the research, food scientist Professor Joshua Arimi revealed that their studies focused primarily on the nutritional and vital chemical compositions of miraa and muguka. “Our research led to the development of the wine christened Miraa Bamboocha and Muguka Energy Drink,” said Prof. Arimi. He further explained that both miraa and muguka originate from the same plant, scientifically known as Catha edulis (khat).
Prof. Arimi emphasized that the two plants are rich in vital chemicals and polyphenols, which are naturally occurring micronutrients in plants known for their health benefits. “Both plants are also good sources of fiber and nutraceutical compounds,” he noted, referring to substances derived from food sources that offer nutritional or therapeutic effects.
The initiative to add value to these plants comes from the recognition that their raw forms are not appealing to many people. Despite injecting around KSh13 billion into the economy, miraa and muguka have faced challenges regarding their presentability. Through the value addition process, Meru University aims to enhance their market appeal and economic contribution.
Another significant aspect of this research is its potential to aid in regulating the consumption of these stimulants. Prof. Arimi pointed out that value-added products could help the government monitor and control the use of miraa and muguka, especially among underage users.
During the Third International Conference of Meru University of Science and Technology (MUSTIC 2024), held under the theme “Science in the Service of Climate Action,” Prof. Arimi addressed the longstanding controversy surrounding the harmful effects of khat, particularly along the Kenyan coast. He challenged the notion that miraa and muguka are responsible for negative behaviors observed in Mombasa but not in Embu and Meru, where consumption is also high. “There must be another factor contributing to that behavior,” he argued.
The professor highlighted the stimulating chemical components found in miraa and muguka, such as cathinone and cathine. He noted that as the plants begin to wither, cathinone converts to the less potent cathine. Beyond these known compounds, khat contains over 50 others, which the research team is currently investigating to uncover additional benefits.
