“Potential of baobab (Adansonia digitata L.) dried fruit pulp in contributing to food and nutrient security in Sudan and Senegal”
Food insecurity and nutritional deficiency have become a common problem in Sudan, leading to significant public health problems such as malnutrition. In Senegal, a strong link has been established between the low income of the population and poor nutrition, followed by a high intake of unhealthy foo...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000523 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Food insecurity and nutritional deficiency have become a common problem in Sudan, leading to significant public health problems such as malnutrition. In Senegal, a strong link has been established between the low income of the population and poor nutrition, followed by a high intake of unhealthy foods. Therefore, plant-based products are commonly considered to play a key role as a natural healthy food source that improves the human body's nutritional stability by providing essential nutrients and promoting proper growth and development. This study aimed to investigate the nutritional values of dried baobab fruit pulp (DBFP) and to show how it contributes to food security and provides healthy nutrients to people. The baobab dried fruit pulp (DBFP) was obtained from Sudan (Eastern Africa), and Senegal (West Africa). Experiments were conducted in the laboratory of the Food Institute, University of Debrecen, Hungary. The results showed significant differences in nutritional value at the 5 % level. The protein and ash content were higher in Sudan (2.943 g/100 g, and 5.39 g/100 g), while the dry matter (89.45 %) fat content (0.834 g/100 g) and pH (3.25) were higher in Senegal samples. The high concentration of crucial components such as Ca (3286 mg/kg) and K (19072 mg/kg) combined with the low fat (0.681 g/100 g) and sodium content (50.17 mg/kg) gives this DBFP an excellent chance of being consumed as a healthy food. The integration of this ingredient into the daily diet can greatly contribute to the mitigation of nutritional deficiencies and overall health. Further research is needed to investigate the bioavailability of nutrients in the human body as a cofactor for nutritional therapy and intervention. |
|---|---|
| ISSN: | 2666-1543 |