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Nutritional composition of baobab (Adansonia digitata L.) fruit pulp sampled at different geographical locations in Kenya

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Title Nutritional composition of baobab (Adansonia digitata L.) fruit pulp sampled at different geographical locations in Kenya
 
Creator Stadlmayr, B.
Wanangwe, J.
Waruhiu, C.G.
Jamnadass, Ramni H.
Kehlenbeck, K.
 
Subject genetic variation
domestification
fruit trees
food science
 
Description Baobab (Adansonia digitata L.) is a multipurpose tree indigenous to the semi-arid and sub-humid zones of sub-Saharan Africa. Despite it’s multiple uses and valuable properties, information on its nutritional and phenotypic characteristics is rare, particularly in Eastern Africa. For the present study 64 baobab trees were sampled at six different locations of inland and coastal Kenya and the nutritional composition of 59 samples of fruit pulp was determined, including water, minerals, vitamin C and total acidity. The pulp of the studied baobab fruits is a valuable source of minerals and vitamins, particularly of vitamin C (mean 175 ± 62 mg/100 g edible portion on fresh weight basis (EP)), potassium (mean 1006 ± 280 mg/100 g (EP)) and calcium (mean 375 ± 93 mg/100 g EP). However, we found high tree-to-tree differences for all analyzed parameters with highest coefficients of variation detected for iron (47%), zinc (41%) and vitamin C (36%). Additionally we observed nutritional variations regarding iron, potassium, total acidity and pH value among the six locations. The results of this study will contribute to select superior baobab mother trees for future domestication programs and nutrition interventions and to promote the cultivation and use of baobab in Kenya.
 
Date 2020-12
2021-04-20T07:48:33Z
2021-04-20T07:48:33Z
 
Type Journal Article
 
Identifier Stadlmayr, B., Wanangwe, J., Waruhiu, C.G., Jamnadass, R. and Kehlenbeck, K., 2020. Nutritional composition of baobab (Adansonia digitata L.) fruit pulp sampled at different geographical locations in Kenya. Journal of Food Composition and Analysis, 94, 103617. https://doi.org/10.1016/j.jfca.2020.103617
0889-1575
https://hdl.handle.net/10568/113449
https://www.sciencedirect.com/science/article/abs/pii/S0889157520313223
https://doi.org/10.1016/j.jfca.2020.103617
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Format 103617
 
Publisher Elsevier BV
 
Source Journal of Food Composition and Analysis