Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties by Abebe Asmamaw Wasihun, Goitom Gebreyohannes Berhe, Desta Berhe Sbhatu, Kiros Hagos Abay, Gebreselema Gebreyohannes

“…Out of the seven formulations tested, a formulation enriched with 55 g table sugar, 45 g baobab fruit powder, 0.50 g ascorbic acid, and 0.40 to 0.60 g citrus pectin jelling (formulation no. 6) and another one enriched with 60 g table sugar, 40 g baobab fruit powder, 0.50 g ascorbic acid, and 0.40 to 0.60 g citrus pectin jelling (formulation no. 7) resulted in the best jam products. …”
Get full text

Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa by Ernest Teye, Christabel Irene Deha, Rosemond Dadzie, Roseline Love MacArthur

Get full text

Nutritional enrichment of traditional complementary foods using underutilized nutritious plant foods in sub-Saharan Africa: their nutritional potential and health benefits: A scopi... by Diriba Chewaka Tura, Tefera Belachew, Dessalegn Tamiru, Kalkidan Hassen Abate

“…The review revealed that maize; apredominant stable crop used for the formulation of complementary food was enriched with amaranth, moringa and baobab that resulted in the enhancement of protein, iron, calcium, zinc, phosphorus, magnesium, copper, iodine, manganese and potassium. …”
Get full text