Utilization of baobab (Adansonia digitata) fruit pulp flour in some bakery products.

Abdel-salam, Faten F; mursi, majedoleen; Abou Gharbia, hani; Abou tor, sayed; Abo-Dief, mohamed fathy; youssef, mohamed m

doi:10.21608/ajfs.2025.354876.1064

	Utilization of baobab (Adansonia digitata) fruit pulp flour in some bakery products.
Alexandria Journal of Food Science and Technology
Volume 22, Issue 1, June 2024, Page 11-20 PDF (1.87 MB)
Document Type: Original Article
DOI: 10.21608/ajfs.2025.354876.1064
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Authors
Faten F Abdel-salam ¹; majedoleen mursi²; hani Abou Gharbia³; sayed Abou tor³; mohamed fathy Abo-Dief³; mohamed m youssef⁴
¹Faculty of Agriculture, Alexandria University
²Food science and technology, Agriculture, Alexandria University
³Food Science and Technology Dept., Fac. of Agric., El Shatby (21545), Univ. of Alex., Alexandria, Egypt
⁴Food Science and Technology Dept., Fac. of Agric., El Shatby (21545), Univ. of Alex., Alexandria, EgyptFood Science and Technology Faculty of Agriculture - Alexandria University
Abstract
The goal of the study was to produce some functional foods using a combination of wheat flour and baobab pulp flour (BPF), enhancing the nutritional content and using these locally grown crops to lessen the reliance on wheat imports. Adansonia digitata L., commonly known as "Baobab," is a magnificent tree that is valued for its nutritional and therapeutic qualities. Baobab fruit pulp was ground into flour and used in various ratios (5,10 and 20%). WF was used as the base flour (control) in a blended flour. The partially substituted composite flour (WF + BPF) was examined for its rheological properties. Mixolab was used to evaluate the composite flours' rheological characteristics. Furthermore, a panel of 20 trained participants evaluated the organoleptic characteristics of the baked products. Biscuit and crackers where prepared in these study. The results of rheological characteristics of composite flour investigated by Mixolab showed that as the amount of baobab flour increased, the flour's capacity to absorb water was reduced whereas, the development time and the dough stability increase . Up to 5-10%, BPF enhanced nutritional quality without negatively affecting technological or organoleptic properties, and it also had positive effects on health and the economy.
Keywords
Composite flour; Mixolab; Biscuit; Crackers; baobab


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