Recent Studies on Physicochemical Properties of the Baobab Tree and Its Use in Food Perspective
DOI:
https://doi.org/10.24925/turjaf.v14i4.1228-1239.8643Keywords:
Adansonia digitata , African Baobab tree , Bioactive compounds , Vitamin C , Functional foodAbstract
The African baobab (Adansonia digitata) is a tree species native to sub-Saharan Africa, bearing nutrient-rich fruit that offers versatile health benefits. The fruit pulp, seeds, and leaves make up the edible and processable parts. Baobab fruit and seeds, which contain essential fatty acids and amino acids, are also rich in vitamin C, minerals, antioxidants, and prebiotic fibers. These components provide many positive health effects by supporting gut health, strengthening the immune system, and regulating blood sugar balance. In addition to being consumed fresh, it is considered a component open to technological development, being included in products such as snack bars, beverages, candies, soups, and yogurt. Therefore, it is evident that the baobab has great potential in terms of product development and sustainable food systems. However, baobab processing activities in Tanzania today continue to be traditional and small-scale. With the increasing global demand for baobab, research and development activities and integration with modern scientific fields like foodomics will accelerate, contributing to the opening of new market opportunities.
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