Baobab seeds

While fruits are not normally considered potential sources of protein, some have been found recently to be surprisingly high in crude protein in the edible portion (9, JLO, 11). As indicated in Table II some of the more common fruit such as banana, persimmon and mango have crude protein in the range of 1 g or less/100 g of fruit flesh. However, some less widely known fruits such as Mamey sapote, tucuma, and decne have crude protein contents above 2 g/100 g and baobab-seeds contained over 12 g/100 g. 

Baobab seeds can be eaten fresh, or they may be dried and ground into a flour which can either be added to soups and stews as a thickener, or roasted and ground into a paste, or boiled for a long time, fermented and then dried for use ((11), FAO, 1988, cited in (32)). 

The vernacular name for Adansonia digitata, baobab, means fruit with many seeds (25) (Figure 2). Murray et al. (31) reported that baobab seed flour is an important source of energy and protein. The baobab seed contains appreciable quantities of some nutrients like crade protein (28.4%), digestible carbohydrates (24.10%), and oil (29.7%) all expressed on a dry weight basis (Addy and Eka, 1984, cited in (32)). Besides, baobab seeds have high levels of lysine, thiamin, calcium, and iron (FAO, 1988, cited in (32)). Baobab seed can be classified as both protein- and oil-rich. It is also a very rich source of energy and has a relatively low fat value (14). 

Figure 2. Baobab Seeds (SOURCE Emmy De Caluwe, Benin, 2004)...

Fermentation of baobab seeds decreases protein and carbohydrate but increases fat levels. Fermentation has varied effects on the mineral concentrations of the baobab seeds (32). 

Baobab seed kernels have an energy value of 1803 kJ/100 g (Arnold et al, 1985, cited in (11)). Arnold et al, cited in (11), provided data on chemical composition moisture 8.1%, protein 33.7%, fat 30.6%, carbohydrates 4.8%, fibre 16.9% and ash 5.9%. However, higher levels of carbohydrates have been recorded (Palmer and Pitman, 1972, cited in (11)). According to (55), the seed contains relatively high amounts of protein, crude fat, and crude fibre, and low levels of carbohydrates. The baobab seeds have been subjected to extensive research, a the proximate analysis of the seeds are provided (Table VI). 

The seed contains a relatively high amonnt of essential amino acids (55) (Table VII). In contrast to other plant seed protein profiles, baobab seed protein contains a high amonnt of lysine. Becanse lysine is limited in most cereal plants, it may be possible to nse baobab seed protein to improve cereal protein quality, especially in weaning food mixtmes (55). The high protein solubility at acidic and alkaline pH snggests that the baobab seed protein could be an adequate food ingredient (55). 

Table VII. Amino Acid Composition of Baobab Seeds...

Table VIII provides a list of the essential amino acid content of baobab fmit pnlp compared to WHO s ideal standards (7). Baobab seeds are rated good in that they scored as well or better than the WHO standard protein in 5 of 8 categories.

Table VIII. Essential Amino Acid Content of Baobab Seeds Compared to WHO s Ideal Standards...

Table IX. Fatty Acid Content of Baobab Seeds (Seed Oil)...

The most important minerals in baobab seeds are caleinm and magnesinm (Table X). At the same time, the seeds are a poor source of iron, zinc and copper (7, 72, 35). 

Nnam and Obiakor (32) reported that fermentation decreased the taimin levels in baobab seed. Taimins are known to reduce the availabihty of proteins, carbohydrates, and minerals by forming indigestible complexes with nutrients. The reduced tatmin level due to fermentation could improve the availability of nutrients in the seed. 

Igboeli, L.C. Addy, E.O.H. Salami, L.I. Effects of some processing techniques on the antinntrient contents of baobab seeds (Adansonia digitata). Bioresource Technology. 1997, 59, 29-31. 

Eteshola, E. and Oraedu, A. (1996) Fatty acid compositions of tigemut tubers (Cypems escutenlus L.), baobab seeds (Adansonia digitate L.), and their mixture. Journal of the American Oil Chemists Society, 73(2), 255-257. 

Parkouda, C., Thorsen, L., Compaore, C. S., Nielsen, D. S., Tano-Debrah, K., Jensen, J. S., et al. (2010). Microorganisms associated with Maari, a Baobab seed fermented product International Journal of Food Microbiology, 142, 292-301. 

Baobab-seed OiL—Balland Jonrn. Pliarm. Chem, 1904, p. 529, abstracted in Journ. Soc. Ghem. Ind., 1905, p. 34) states that the natives of Madagascar extract, by means of boiling water, from the seeds of the baobab tree, a whitish solid oil, free from rancidity, and possessed of an odour similar to Tunisian olive oil. He sugg(jsts that it may, with advantage, replace cocoa-nut oil in soap manufacture. 

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