Nutritional Potential of Masa: A Blend of Malted Sorghum and Fermented Baobab Pulp Flour

Baobab pulp (Adansonia digitata) and mango seeds were employed in the synthesis of activated carbon, serving as a cost-efficient adsorbent for the elimination of Pb (II) ions from aqueous solutions. The carbonization of baobab pulp and mango seeds was executed within a muffle furnace at 500°C for 2 hours and 30 minutes, followed by activation using orthophosphoric acid. Batch adsorption experiments encompassed assessments of initial metal ion concentration, adsorbent dosage, contact time, pH, and temperature, aimed at optimizing conditions to achieve maximal adsorption. The maximum monolayer adsorption capacities for Pb(II) were determined as 18.69 mg/g for Baobab activated carbon (BAC) and 16.02 mg/g for Mango seed activated carbon (MAC) at a concentration of 500 mg/l.
 Adsorption data were subjected to analysis using Langmuir, Freundlich, and Temkin isotherm models. Among these models, Langmuir exhibited superior fit, as indicated by a correlation coefficient (R²) exceeding 0.99. Kinetic evaluation encompassed Pseudo-first-order, Pseudo-second-order, and Intra-particle diffusion models, with the Pseudo-second-order model emerging as the most appropriate. This finding suggests that the adsorption process is primarily governed by chemisorption, potentially serving as the rate-limiting step.
 Thermodynamic investigations revealed the spontaneity, endothermic nature, and heightened randomness at the solid-solution interface of the adsorption process. Further assessment involved desorption experiments to ascertain the reusability and lifespan of the adsorbents. The outcomes underscore the potential of activated carbon derived from baobab pulp and mango seeds as economical and efficient adsorbents for Pb (II) ion removal.

The baobab ( Adansonia digitata L.) tree is widespread throughout the hot and drier regions of tropical Africa . The baobab pulp from the tree is an important source of nutrients in Africa as it is a rich source of amino acids, iron, vitamins C, A and E. In some African countries including Zimbabwe, the pulp is used traditionally to cure various ailments such as dysentery, inflamed gums and as an antidote to poison . Baobab pulp has many food uses and consequently the aim of the current study was to determine the sensory properties of the baobab flavoured yoghurt during storage and consumer acceptance of the yoghurt . A trained panelist evaluated the appearance, consistency on spoon, consistency in mouth, odour, flavour and overall acceptability of the yoghurt on day s 1, 7, 14, 21 and 28 of storage . In all the sensory evaluations, plain yoghurt was used as a control. The consumer panelists ( n = 150) evaluated taste, texture, colour, smell and aftertaste of the yoghurt. In general, the sensory scores of the baobab flavoured yoghurt and plain yoghurt decreased with storage time. The plain yoghurt had higher appearance scores from day 1 up to day 28 as compared to the baobab flavoured yoghurt and there was a significant difference (p = 0.01) in the scores of the yoghurts . On day 1 the consistency on spoon scores for both the baobab flavoured yoghurt and the plain yoghurt had the same value and from day 2 up to day 28, the plain yoghurt had the highest consistency on spoon scores as compared to the baobab flavoured yoghurt and the difference was significant (p = 0.01 ). The baobab flavoured yoghurt consistency in mouth scores were lower as compared to the plain yoghurt and the difference in the scores of the products was significant (p = 0.01). The odour and flavour scores of both the baobab flavoured yoghurt and plain yoghurt decreased throughout the storage period and the difference in the scores of the yoghurts was significant (p = 0.05). There was a significant difference (p = 0.05) in the overall acceptability scores of the baobab flavoured yoghurt and the plain yoghurt. Although the baobab flavoured yoghurt scores decreased with time of storage and the yoghurt had an astringent aftertaste, the consumer scores indicated that the baobab flavoured yoghurt was acceptable in terms of taste, texture, colour and smell .

Childhood malnutrition remains a public health problem in Benin. This study aimed to assess the nutritional potential of complementary food resources to accelerate the weight growth of moderately malnourished children hosted in learning and nutritional rehabilitation centers (LNRs) in eight municipalities in Benin. A multi-ingredient infant flour (i.e., FARIFORTI), composed of 35% corn flour (Zea mays), 15% malted sorghum (Sorghum bicolor), 30% soybean (Glycine max), 10% shelled and roasted peanuts (Arachis hypogeaea), 7% baobab pulp (Adansonia digitata), and 2% dried fried fish (Stolothrissa tanganyicae), was tested with 289 moderately malnourished children aged 6 to 59 months, selected in LNR sessions. Children were given the FARIFORTI flour porridge over 12 days (based on LNR protocol) in addition to other dishes based on local food resources. The weight and height of the children were measured at entry and at the end of the LNR sessions. The sensory evaluation indicated that the FARIFORTI flour was well-accepted by mothers (97%) and children (98%). The FARIFORTI porridge provided significantly higher intakes of carbohydrates and iron in children with weight gain compared to children without weight gain.

Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increased the mineral composition (Calcium (1.16 – 5.75 ppm), Magnesium (1.09 – 1.83 ppm), Potassium (0.81 – 2.68 ppm), and Iron (0.12 – 0.39 ppm)) of custard samples significantly (p ≤0.05). The addition of Baobab pulp in the custard powder formulation enhanced its chemical composition and sensory attributes. The enhancement level increases with an increase in the proportion of baobab pulp.

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.

This study aimed to formulate an instant complementary flour from yellow maize, soya bean, and baobab pulp. To achieve this, maize was germinated and cooked, and soya beans soaked and roasted. The three food materials were ground, and their proximate composition was determined. The instant complementary flours were formulated following the World Food Program specifications. Gruels were prepared from these flours and a sensory analysis was carried out. The selected gruel was analyzed for viscosity, water absorption capacity (WAC), solubility index (SI), particle size, and energy value and density. Sprouted yellow maize, soaked/roasted soybeans, and baobab pulp are good sources of carbohydrates, protein, and iron respectively. Amongst the eleven complementary flours formulated, F2 (80.5 % yellow maize, 17.2% soya bean, 2.3% baobab pulp), was the most accepted with 71.32% carbohydrate, 12.75% protein, 7.83% lipid, 6.26 mg/100g DM iron. Functional properties indicate that it's suitable for the preparation of an energy-dense gruel suitable for complementary, with an energy density of 111.49 Kcal/100ml. Thus, the pretreated yellow maize and soya bean are good ingredients for the formulation of complementary food when combined with baobab pulp.

Baobab (Adansonia digitata L.) pulp has many food uses and is reported to be rich in micronutrients and antioxidant compounds. The current study was focused on the survey of different postharvest treatments of baobab pulp and optimisation of ingredient levels for the production of baobab flavoured yoghurt. Various postharvest treatments of the pulp and food products from the pulp were reported. Yoghurt with all the optimum sensory responses was obtained by adding 37.21 g baobab pulp, 1.85 g stabiliser and 51.21 g sugar per litre of yoghurt.

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Baobab (Adansonia digitata L.) is an indigenous fruit tree (IFT) that grows in several dry parts of Kenya such as Kitui and Kilifi counties. It plays a key role in dietary diversification thus contributing to food and nutrition security. This tree is adaptable to adverse climatic conditions such as droughts and floods, which are common in these counties. Consequently, it acts as a source of income and a food buffer during disasters. This study evaluated the role baobab plays during food emergencies. The study employed a cross-sectional design where 216 household heads were interviewed through structured interviews. Data were analysed using SPSS version 24. Baobab was available during lean seasons and was used as a source of food and income. Respondents mainly consumed baobab fresh fruits without any processing (94%). During times of scarcity when there was nothing else available to eat. About 33.3% used baobab pulp to make porridge while 16.7% made a hard gruel (ugali). Drinks and candies, commonly called ‘mabuyu sweets’, accounted for 41.2% and 28.7%, respectively. In Kilifi, baobab pulp was mixed with coconut milk to be used as an accompaniment to ugali (34.3 %). About two thirds (60.7%) of the respondents collected and stored whole baobab fruits for use during lean seasons. Baobab pulp was sold by 34.7% of the respondents and the income was used to buy food (45.3 %), education (22.7%) and for healthcare (13. 3%). This study indicatesthat baobab fruit and pulp was available and accessible during lean seasons. The baobab pulp was mainly consumed without any processing as a snack. It also used to make different foods at times when many other foods were not available. Households sold baobab fruits to augment their income. Promotion of baobab products could bring better incomes and improve the nutritional status of communities in baobab growing areas and helps to overcome food insecurity in emergencies. Key words: lean seasons, baobab products, income, food insecurity, coping

The present work aimed to investigate the phytochemical profile and biological activities of Sudanese baobab (Adansonia digitata L.) fruit pulp extract. Baobab fruit pulp serves as food, and has been used in traditional medicine in Africa for the treatment of several diseases, and believed to possess many biological activities. The sample of baobab fruit was collected from Blue Nile State in Sudan. The fruit pulp was obtained from baobab pods, sieved, extracted with methanol (80%), and analysed for its antioxidant activity, and alpha-glucosidase and nitric oxide (NO) inhibitory activities. The phytochemical constituents of the pulp were determined by LC-MS and 1H-NMR techniques. The results for antioxidant activity evaluated by DPPH and FRAP for methanolic extract were 232.70 mg Ascorbic Acid Equivalent Antioxidant Capacity (AEAC)/g and 222.28 mmol/g of Fe2+, respectively. Baobab pulp extract showed greater capability in inhibiting the generation of NO from the stimulated RAW264.7 cells at 98.45% inhibition and IC50 of 36.55 µg/mL; and α-glucosidase enzyme activity at 97.94% inhibition and IC50 of 58.59 µg/mL. The LC-MS/MS analysis of the baobab extract showed that 52 compounds were found in the baobab pulp, including 19 flavonoids, ten phenolic acids, four lipids (glycero-3-phosphocholine derivative, 1,2-didodecanoyl-sn-glycero-3-phospho-(1'-sn-glycerol), 1-pentadecanoyl-2-(13Z,16Z-docosadienoyl)-glycero-3-phosphate, and glycero-3-hosphocholine derivative), sugars, organic acid, iridoids, adenosine, scopoletin, and taraxerone. The NMR detected 21 metabolites from baobab pulp extract including carbohydrates, organic acids, vitamin, amino acids, phenolic compounds, alkaloids, and fatty acids. The present work is the first of its kind in comprehensively analysing the Sudanese baobab fruit pulp, combined with qualitative characterisation of chemical components using NMR, LC-MS, α-glucosidase, and NO inhibitors. Baobab fruit pulp contains several beneficial phytochemicals and biological activities, and it has potential positive effect on general human’s health.

Quality and acceptability of cookies produced from malted sorghum, wheat, and blends of malted sorghum, sprouted soybean and carrot flours were evaluated. Malted sorghum flour was enriched with sprouted soybean and carrot to produce cookies with varying amount of sproted sorghum and carrot (100:0:0, 80:10:10, 70:20:10, 60:30:10 and 50:40:10). The chemical, physical and sensory attributes of cookies were evaluated with results showing significant (p<0.05) differences. Results of chemical compositions of Composite flours and composite cookies showed similar trends. The ranges of cookies contents of moisture, crude protein, crude fat, crude fibre, ash, carbohydrate, energy spread ratio and general acceptability include 5.25–6.79%, 9.88–17.46%, 12.04–18.99%, 0.81–4.67%, 1.34–3.78%, 51.25–68.62%, 422.4–459.19 Kcal, 6.53–7.79 and 7.11–7.98. Generally, all nutrients analysed increased with increased substitution of sprouted soybean and carrot flours into mated sorghum flour except moisture and carbohydrates. The results revealed that inclusion of 40% sprouted soybean and 10% carrot into malted sorghum served a complementary purpose in increasing cookies spread ratio and most of the nutrients analysed. Whereas, sensory scores of cookies with 10% sprouted soybean and 10% carrot inclusion compared favourably with the control.

Baobab is an endemic African plant rich in health-promoting compounds and still not extensively studied. Characterization of bioactive molecules in baobab fruit by means of LC system coupled with a photodiode array and a triple quadrupole mass spectrometer detector is here reported. This work provides a qualitative and quantitative profile of polyphenols in baobab pulp, shell, kernel and seeds. Baobab pulp is a rich source of ascorbic acid, (−)-epicatechin and procyanidin B2 (135.6, 104.8, and 100.1 mg/100 g). Moreover, a HPLC preparative method to isolate procyanidin fraction from pulp was developed, revealing how the antioxidant activity of baobab pulp not only depend on the ascorbic acid content but also on the presence of procyanidins. The use of baobab fruit pulp as promising healthy food or food supplement is also discussed.

In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in terms of macro- and micro-nutrient compositions. Results showed that composite flours exhibited good functional properties. Twenty percent fortification cookies produced the most acceptable cookies which were rich in calories (490.24 kcal per 100 g), total fibre (8.65%), and total fat (27.52% DM). According to the National Agency of Sanitary Security recommendations concerning the contribution of each macromolecule to the total energy, crude protein intake was lower, polysaccharide intake was within the recommended value, while total fat intake was largely beyond that value. Mineral profile showed that cookies enriched with 20% of baobab pulp flour were rich in iron (15.6 mg/100 g), calcium (30 mg/100 g), magnesium (20 mg/100 g), potassium (930 mg/100 g), and vitamin C (60 mg/100 g). Thus, incorporation of baobab pulp flour at 20% improved sensory and nutritional qualities of rice cookies. Baobab fortified cookies can therefore be an alternative non costly and accessible snack to alleviate malnutrition in general and micronutrient deficiencies in particular.

Iron deficiency anaemia is a significant public health issue among adolescent girls in developing countries, including Ghana, largely due to their consumption of monotonous plant‐based diets that have low bioavailable iron. Yet, nutrition interventions for iron deficiency anaemia prevention and control focus less on adolescent girls. This study is therefore aimed at developing and assessing the nutritional composition and acceptability of pearl millet instant beverage powder enriched with vitamin C–rich baobab pulp as a food‐to‐food fortification strategy to enhance the bioavailability of iron to adolescent girls in Ghana. The pearl millet beverage powder was mixed with baobab pulp in the ratios of 100:0, 100:10, 100:15, and 100:20 (w/w) and subjected to sensory evaluation by adolescent girls. The proximate, mineral, and phytochemical contents, as well as the microbiological quality of the most preferred formulation, which had a 100:15 ratio of pearl millet powder and baobab pulp, were evaluated using standard methods. The fortified powder was found to be rich in protein (13.90 g/100 g), iron (18.91 mg/100 g), vitamin C (27.70 mg/100 g), and other essential nutrients. A 350 mL serving of beverage made from 69 g of the most preferred fortified powder, which contains 13% of baobab pulp, can provide up to 23%, 96%, and 30.4% of the average recommended dietary allowance (RDA) of protein, iron, and vitamin C for adolescent girls, respectively. In conclusion, the fortified powder with a 100:15 ratio of pearl millet beverage powder and baobab pulp is highly preferred and could serve as a potential source of bioavailable iron for adolescent girls.

Baobab fruit (Adansonia digitata) is a nutritious but grossly underutilized food resource with great potentials for improving the productivity of milking goats in Nigeria. Twenty four Red Sokoto goats fed diets containing 0, 10, 20 and 30% baobab pulp and seed meal (BPSM) were used to evaluate the influence of baobab fruit on yield and composition of goat milk. The experimental design adopted was the completely randomized design. Animals were exercised daily inside a fenced paddock where they had access to forage. Dry matter (DM) intake, milk yield, feed conversion ratio (FCR) and milk composition in the goats were measured over a period of 84 days. There were significant (P<0.05) differences in intake, milk yield and FCR of the goats. DM intake increased from 21.5 to 27.5 % of live weight (LW) and milk yield from 333.8 to 441.9 g/day with inclusion of BPSM in the diet. FCR was 1.40, 1.30, 1.28 and 1.29 for 0, 10, 20 and 30% BPSM diets respectively. Milk composition was also significantly (P<0.05) influenced by level of baobab meal in the diet. Total solids in milk increased from 12.23 to 14.10 %; protein from 3.50 to 4.08 %; and fat from 3.38 to 4.45 % with BPSM in the diet. Addition of BPSM to the diet enhanced feed intake and milk production in Red Sokoto goats raised in the derived savanna of Nigeria.