Baobab fruit pulp

The baobab fruit pulp is dry, acidulous and mealy, and rich in mucilage, pectins, tartarate and free tartaric acids. The presence of the tartarate gives rise to the name cream of tartar tree ((77), (5) cited in (25)). Pulp sweetness is provided by fmctose, saccharose and glucose contents. Fruit pulp is also acidic and this is due to the presence of organic acids including citric, tartaric, malic, sncciitic as well as ascorbic acid (Airan and Desai, 1954, cited in (77)). 

Table L Proximate Composition of Baobab Fruit Pulp... 

Several reports have studied the mineral composition of baobab fruit pulp 7, 12, 33, 35, 38) (Table V). Baobab fruit pulp contains very little iron (29.9 pg/g) and is a relatively poor source of manganese (< 15 pg/g), but contains appreciable amounts of calcium ranging from 2000 to 9000 pg/g dry weight (35, 38), The high calcium contents of the fruit pulp make baobab fruits attractive as a natural source of calcium supplementation for pregnant and lactating women, as well as for children and the elderly (55). 

According to Ramadan and cowoikers (36), aqueous extract of the baobab fruit pulp produces a marked anti-inflammation activity. The effect was comparable to that induced by standard phenylbutazone (15 mg/kg). This antiinflammatory effect may be due to the presence of sterols, saponins and triterpenes in the aqueous extract. The extract also shows a marked antipyretic activity (36). The antipyretic activity of the extract resembles that normally induced by standard dose of administered acetylsalicyhc acid (ASA) in hyperthermic rats. Leaves are applied locally for a variety of inflammatoiy conditions, insect bites and guinea worm sores (8). Anti-pyretic activity has been reported (36). 

The baobab fruit pulp is probably the most important foodstuff. It can be dissolved in water or milk. The hquid is then used as a drink, a sauce, a fermenting agent in local brewing, or as a substitute for cream of tartar in baking. The fruit pulp has a very high vitamin C content and is a rich source of calcium. The acidic pulp is rich in pectin, contains a high amount of carbohydrate, is low in protein, and extremely low in fat. Nevertheless, the fruit pulp can be considered as a rich source of amino acids and linoleic acid. It contains a very low amount of a-hnolenic acid and iron. 

The baobab fruit is composed of an outer shell (epicarp) (45%), fruit pulp (15%) and seeds (40%) (5). The woody epicarp or pod contains the internal fruit pulp (endocarp) which is split in small floury, dehydrated and powdery slides that enclose multiple seeds and filaments, the red fibres, that subdivide the pulp in segments (Nour et ai, 1980, cited in (20)) (Figure 1). 

The fmit pulp contains a high amount of carbohydrate, low protein, and extremely low fat (55). Analysis of ripe fruit points to an average of 8.7% moisture with 2.7% protein, 0.2% fat, 73.7% carbohydrate, 8.9% fibers and 5.8% ash (Arnold et al, 1985, cited in (77)). Proximate composition of the fruit pulp of baobab differs according to different hterature sources 8, 12, 18, 31, 33, 34, 35) (Table 1). Green (1932, cited in (55)) reported the absence of starch in the pulp, which was confirmed by (55). 

Baobab is used in folk medicine as an antipyretic or febrifuge to overcome fevers. Both leaves and fruit pulp are used for this purpose. Fruit pulp and powdered seeds are used in cases of dysentery and to promote perspiration (i.e. a diaphoretic) (11). Baobab fmit pulp has traditionally been used as an... 

Baobab bark, fruit pulp and seeds appear to contain an antidote to poisoning by a number of Strophanthus species. The juice of these species has been widely used as an arrow poison especially in East Africa. In Malawi, a baobab extract is poured onto the wound of an animal killed in this way to neutralize the poison before the meat is eaten (Wickens, 1982, cited in 11, 10)). 

---