Potentials of baobab in food systems

The current study aims to review the prospects for baobab domestication and cultivation, nutrient variability, food applications, industrial value and future potentials of the African baobab. The variations in nutrient content of baobab as seen in several studies could have arisen from differences in provenance the sample was obtained, age of the parent plant, as well as differences in soil and climate. Regardless, baobab is a rich source of nutrients, bioactives and functional polysaccharides, representing a huge market potential for food industries. It has garnered widespread interest as a functional ingredient for preventive health care and disease management. Due to approvals given by the United States Food and Drug Administration (FDA) and the European Commission (EC), baobab fruit pulp has gained widespread popularity as a novel food ingredient. In addition, baobab fruit pulp offered as a dietary supplement has been used in its naturally dehydrated form or processed into pills. There are huge information gaps on processing and safety of baobab seed oil, use of baobab seeds and leaf powder - a rich source of mucilage, in food systems. An industrially significant product from baobab are the functional polysaccharides which are a rapidly advancing application. Baobab plant parts, fruit pulp, kernels, whole seeds, funicles, leaves, empty fruit shells and roots all inclusive, are of significant value for their key role in nutrition and health, food security and economic welfare of the rural communities in regions where the trees are originally found. Both traditional and novel applications of the various parts of the baobab tree have been explored in this paper. These include use in edible products like gruels, jams, yoghurt, wines, juice etc. Application of extrusion processing as an economical means of value addition to baobab commodities has been reviewed, especially relating to the classification of baobab as a neglected and underutilized species (NUS).