Addy E O H, Salami L I, Igboeli L C and Remawa H S (1995) Effect of processing on nutrient composition and anti-nutritive substances of African locust bean (Parkia filicoidea) and baobab seed (Adansonia digitata). Plant Foods for Human Nutrition, 48(2): 113-117
The effects of various processing techniques on nutrient composition and anti-nutritional factors in baobab seeds (Adansonia digitata L.) and locust beans (Parkia filicoidea L.) were investigated. The methods used for processing include boiling in water, acid or alkali and fermentation. Using the water treated samples as controls, there were slight decreases in protein and carbohydrate contents of the fermented and alkali-treated meals. However, an increase in extractable oil content was observed in acid, alkali and fermented samples. The alkali treatment appeared to be the most effective method for reducing trypsin inhibitor and tannin contents and has the additional advantage of improving the protein digestibility.
Ibiyemi S A, Abiodun A and Akanji S A (1988) Adansonia digitata, Bombax and Parkia filicoideae Welw: fruit pulp for the soft drink industry. Food Chemistry, 28(2): 111-116
Parkia filicoideae fruit pulp contained total sugar 1.71% w/w and ascorbic acid 7.3 mg/100 g while Adansonia digitata pulp contained 1.41% and 10.3 mg/100 g. Both pulps deteriorated fast when exposed even to a limited humid air supply and this occurred even when each pulp was kept intact in the pod. Addition of sodium metabisulphite effectively preserved each pulp even against heat and light effects.
Igboeli L C, Addy E O H and Salami L I (1997) Effects of some processing techniques on the antinutrient contents of baobab seeds (Adansonia digitata). Bioresource Technology, 59(1): 29-31
The effect of different processing techniques on the antinutritional factors inherent in the seeds of baobab (Adansonia digitata) was investigated. The processing methods, which included dehulling, cold-water hot-water; hot-alkali and acid treatments, revealed that the concentration of tannic acid was reduced significantly by all the processing techniques except for dehulling. The activity of the amylase inhibitors in the seeds was also reduced significantly by dehulling, cold-water and hot-alkali treatments while the hot-water and hot-acid treatments increased the activity of the amylase inhibitors.
Obizoba I C and Amaechi N A (1993) The effect of processing methods on the chemical composition of baobab (Adansonia digitata. L) pulp and seed. Ecology of Food and Nutrition, 29(3): 199-205
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 28oC. 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.