The effect of processing methods on the chemical composition of baobab (Adansonia digitata. L) pulp and seed
Bibliographic Data
| ID | 14722137 |
|---|---|
| Authors | Ikemefuna C Obizoba (University of Nigeria, corresponding author), N A Amaechi, Nuria Amaechi (University of Nigeria) |
| Year | 1993 |
| Volume | 29 |
| Issue | 3 |
| Pages | 199-205 |
| Publication date | 1993-04-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Ecology of Food and Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670244.1993.9991305 |
| OpenAlex | W1982354594 |
| Language | EN |
| Citations received | 5 |
| References cited | 6 |
Sundrying, roasting and fermentation were the traditional processing techniques selected to use to improve the chemical composition of the baobab pulp and seed. The fruits were purchased from a retailer in Maiduguri. The pulp was scraped and kneaded in cold water to form an emulsion. The emulsion was passed through a fine sieve and frozen until used. The seeds were thoroughly cleaned, boiled, dehulled and divided into five portions. The first two portions were sun‐dried and roasted. The remaining three portions were fermented for 2, 4 and 6 days at 28°C. After this, they were dried to 96% dry matter, ground into fine powder and stored frozen as the pulp. Standard techniques were adopted for the analysis of the samples. Fermentation of the seeds for 6d offers much advantages over roasting as judged by crude protein, moisture and minerals. A 6‐day fermentation appears to be the promising method for producing nutritious food from baobab seed
Adansonia digitata · Biology · Botany · Dry matter · Fermentation · Pulp (tooth · Pulp and paper industry · Roasting · African Botany and Ecology Studies · Agriculture and Rural Development Research · Chemistry · Proteins in Food Systems · Food Science
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| Unique citing works | 5 |
|---|---|
| Citations per year | 0,16 |
| Citation span | 1995 - 2021 (27) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 4 |