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Plant Foods for Human Nutrition

, Volume 46, Issue 2, pp 157–165 | Cite as

Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours

  • I. C. Obizoba
  • J. U. Anyika
Article

Abstract

The baobab milk and fermented baobab/acha flour mixtures were analyzed chemically for their proximate, ascorbate, mineral and antinutrient composition. The dry pulp scraped from baobab fruits was kneaded, made into solution, extracted through cheese-cloth and stored frozen until analyzed. The acha and baobab grains were cleaned, fermented for 24 to 120 hours, dried and hammermilled into fine flours. The unfermented flours served as controls. The standard assay methods of AOAC were selected for use for the analysis of the nutrients and the antinutrients. The mixtures were composed of 70% acha and 30% baobab flours (70:30 protein basis). The baobab milk contained more protein (1.5%) and minerals (Fe, 17.8 mg; Ca 134.2 mg) than those of human milk (protein, 1.3%, Fe, 0.2 mg, Ca 30 mg) and cow milk (Fe, 0.1 mg; Ca 1.20 mg) and most leading national commercial infant formulas e.g. cerelac (Fe, 10.0 mg). The composite flours contained more nutrients than the baobab or the acha flour alone. The BF96 had greater advantage over other BF flours as a supplement to acha. The mixtures are within the reach of lower income group and can be incorporated into their diets.

Key words

Baobab milk Baobab/acha mixtures Fermentation Nutritive value 

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Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • I. C. Obizoba
    • 1
  • J. U. Anyika
    • 1
  1. 1.Department of Home Science and NutritionUniversity of NigeriaNsukkaNigeria

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