Nutritional quality and functional properties of baobab (Adansonia digitata) pulp from Tanzania
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Date
2016
Authors
Aluko, Angela
Kinyuru, John
Chove, Lucy Mlipano
Kahenya, Peter
Owino, Willis
Journal Title
Journal ISSN
Volume Title
Publisher
Canadian Center of Science and Education
Abstract
Baobab (Adansonia digitata L.) is a majestic tree associated with human habitation in some of the semi-arid
regions of Africa and establishes an enormous economic and nutritional importance to the rural residential
districts. The fruit pulp is considered to be of high nutritional significance; particularly vitamin C and calcium,
also possess antioxidant functions as well as high dietary fiber content. Although it is a potential fruit for
improving local diets and livelihoods,this fruit is underutilized and its potential not yet fully acknowledged. This
work was contracted with the aim of defining the nutritional quality and functional properties of baobab pulp
harvested from some selected parts of Tanzania.
Results indicated that the pulp from the three locations had moisture content which ranged between 9.16% to
10.30%, fat 0.46%-1.98%, ash 4.75%-5.21%, fiber 5.91%-9.65%, protein 3.23%-3.53%, carbohydrate
80.49%-85.19, vitamin C 169.74mg/100g-231.57mg/100g, beta-carotene 2.16 mg/100g-3.19mg/100g.Fructose
0.56±0.15-0.81±0.17g/100g, glucose 0.77±0.26-0.87±0.31g/100g and sucrose 0.75±0.25-0.84±0.29g/100g. The
substantial differences (p≤ 0.05) between locations were observed in fat, crude fiber, carbohydrates, and
fructose. Vitamin C, beta-carotene, protein, ash, moisture, sucrose and glucose showed no significance
difference (p≤ 0.05) among locations. The functional properties included emulsification, foaming and gelling
properties which ranged between 37.9-45.15%, 1.85-6.57% and 11-12% respectively and were significantly
different (p≤ 0.05) among locations. The results show that baobab pulp has a good content of nutrients and
functional properties which can be useful in food industries.
Description
Journal article
Keywords
Adansonia digitata, Baobab pulp, Functional property, Nutritional quality