Abstract
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.
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