Nutritional Quality and Functional Properties of Baobab (Adansonia digitata L.) Fruit pulp and seed-oil from Sudan

Debreceni Egyetem

Élelmiszertudományok Doktori Iskola

Kovács Béla

élelmiszertudományok

The baobab fruits (Adansonia digitata L.) are reported to have a high level of vitamins, minerals, and several other unique health benefits. The seed is rich in vitamin C, phosphorus (P), carbohydrate, and potassium (K) and it is a good source of amino acid as it contains the most important essential amino acids (Isoleucine, Leucine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine). Baobab seed oil is a marvelous source of unsaturated fatty acids including oleic, linoleic, and linolenic. Seeds oil are particularly essential sources of vitamins D and E which were founded in Baobab oil, including vitamins A, D, E and K. Vitamins A and K are polyunsaturated fatty acids and these acids are directly responsible of the renewal of cell membranes also, rich in vitamin E, which affords oxidative stability and a long shelf life. Therefore, the proposed study aims at promoting the uses and processing of Sudanese baobab which is not yet fully recognized for improved food/nutrition quality in order to ensure a sufficient and sustainable supply of highly nutritious baobab products locally and internationally.
Specifically this research is intended to compare the physicochemical characteristics of baobab fruit pulp and seed-oil among the different study areas.

1 fő

Debreceni Egyetem

2021-01-16