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2013 (Vol. 5, Issue: 10)
Article Information:

Nutritional Evaluation of Yoghurt-Like Product from Baobab (Adansonia digitata) Fruit Pulp Emulsion and the Micronutrient Content of Baobab Leaves

Eke, Mike Ojotu, Olaitan, Ngozi Innocentia and Sule, Haruna Iya
Corresponding Author:  Eke, Mike Ojotu 

Key words:  Baobab fruit pulp and leaves, developing countries (Nigeria), malnutrition, micronutrients, yoghurt like product, ,
Vol. 5 , (10): 1266-1270
Submitted Accepted Published
March 04, 2013 April 17, 2013 October 05, 2013
Abstract:

Baobab fruit pulp is grossly underutilised and thus this research aims at increasing the utilization of the fruit pulp which contains very high minerals and vitamins. The growing incidences of malnutrition especially in a developing country like Nigeria are quite alarming. Researchers are now being directed to exploring new and non-conventional sources of food such as baobab that is grown in the arid and semiarid regions of the world. All parts of the baobab tree are absolutely useful and can either be use as food, beverages or ingredient, Baobab leaves can provide about 13-15% protein 60-70% carbohydrate, 4-10% fat, 11% fibre, 16% Ash and the energy value varies between 1180-1900 KJ/100 g on dry wet basis. The baobab fruit pulp is an excellent source of minerals and vitamins. It contain about 240 mg/100 g of potassium, 295 mg/100 g of calcium and 190 mg/100 g of Magnesium. Similarly, it contains, about 236 mg/100 g of Vitamin C and 80 mg/100 mL of Vitamin A. Due to the high protein content, low fat content and high value of metabolize able energy baobab fruit pulp or leaves are excellent source of food to be used to curb the ugly high trend of malnutrition in developing country like Nigeria.
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  Cite this Reference:
Eke, Mike Ojotu, Olaitan, Ngozi Innocentia and Sule, Haruna Iya, 2013. Nutritional Evaluation of Yoghurt-Like Product from Baobab (Adansonia digitata) Fruit Pulp Emulsion and the Micronutrient Content of Baobab Leaves .  Advance Journal of Food Science and Technology, 5(10): 1266-1270.
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ISSN (Online):  2042-4876
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