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
Received:
Accepted:

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 
This is a preview of subscription content, log in to check access.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Kon SK (1959) Milk and milk products in human nutrition. Rome: FAO, Nutritional studies No. 17.Google Scholar
  2. 2.
    Harkins RW, Sarett HP (1967) Methods of comparing protein quality of soybean infant formulas in the rat. J Nutr 91: 213–16.Google Scholar
  3. 3.
    Woolte JA, Wheeler EF, Vom Dyke W, Oracca Tetleh R (1977) The value of Ghanian traditional diet in relation to the energy needs of young children. Ecol Fd Nutr 6:175–8.Google Scholar
  4. 4.
    Owen J (1970) The medico-social and cultural significance ofAdansonia digitanta (Baobab) in African communities. African Notes 6: 24–36.Google Scholar
  5. 5.
    Uphof JC (1968) Dictionary of economic plants, 2nd ed. J. Cramer (Lehre), pp. 11–12.Google Scholar
  6. 6.
    FAO (1970) Amino acid content of foods and biological data on proteins. Rome: FAO.Google Scholar
  7. 7.
    AOAC (1980) Official Methods of Analysis, 13th ed. Washington, DC: Association of Official Analytical Chemists.Google Scholar
  8. 8.
    Price ML, Hagerman AE, Bulter LG (1980) Tannin content of cowpeas, pigeon pea and munpbeans. J Agric Fd Chem 28: 459–61.Google Scholar
  9. 9.
    Steel RGD, Torrie JFH (1960) Principles and procedures of statistics with special reference to the biological sciences. New York London: McGraw-Hill.Google Scholar
  10. 10.
    Pelly RO (1913) Composition of the fruit and seeds ofAdansonia digitata. J Soc Chem Ind London 32: 775–9.Google Scholar
  11. 11.
    Addy EO, Eteshola E (1984) Nutritive value of a mixture of tigernut tubers (Cyperus esculentas L.) and baobab seeds (Adansonia digitata L.). J Sci Fd Agric 35: 437–440.Google Scholar
  12. 12.
    Rajalakshmni R, Vanaja V (1967) Chemical and biological evaluation of fermented and nutritive value of food prepared from rice and bengal gram. Br J Nutr 21: 467–9.Google Scholar
  13. 13.
    Sathe SK, Salunkhe DK (1981) Fermentation of great northern bean (Phaseolus vulgaris L.) and rice blends. J Fd Sci 46: 1374–7.Google Scholar
  14. 14.
    AL-Mahdy AR, Brochers RL (1982) Effect of fermination on the introgenous constituents, protein fractions, in vitro digestibility and antinutritional factors of fenugreek seeds (Frigonella foenum graelum L.) Fd Chem 8: 252–5.Google Scholar
  15. 15.
    Obizoba IC (1991) Effect of sprouting on the nitrogenous constituents and mineral composition of pigeon pea (Cajanus cajan) seeds. Plant Foods Hum Nutr 40: 21–26.Google Scholar
  16. 16.
    Nicol BM (1957) Ascorbic acid content of baobab fruit. Nature 180: 287.Google Scholar
  17. 17.
    Davidson S, Passmore R, Brock JF, Truswell AS (1975) Human and dietetics. London: Longman.Google Scholar
  18. 18.
    Bressani R, Elias LG (1974) In: Atschul AM (ed), Legumes in new protein foods. New York: Academic Press.Google Scholar
  19. 19.
    Souza, N, Dutra de Oliveira JE (1959) Nutrive value of rice and bean mixtures. Rev Bras Presq Med Biol 2: 1975–9.Google Scholar
  20. 20.
    Murata K, Ikehata H, Miyameto T (1967) Studies on the nutritional value of tempeh. J Fd Sci 32: 580.Google Scholar
  21. 21.
    Zamora HG, Veum TL (1979) The nutritive value of dehulled soybean fermented withAspergillus oryzae orRhizopus digosprous as evaluated by rat. J Nutr 109: 1336–6.Google Scholar
  22. 22.
    Kazanas N, Fields ML (1981) Nutritional improvement of sorghum by fermentation. J Fd Sci 46: 819–21.Google Scholar
  23. 23.
    Obizoba IC, Atii JV (1991) Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum (Guinesia) seeds. Plant Foods Hum Nutr 41: 203–212.Google Scholar
  24. 24.
    Calloway DH, Hickey CA, Murphy EL (1971) Reduction of intestinal gas-forming properties of legumes by traditional and experimental food processing methods. J Fd Sci 36: 251–5.Google Scholar
  25. 25.
    Fields ML (1981) The measurements of amino groups in protein and peptides. J Biochem 124: 581–4.Google Scholar
  26. 26.
    Jay JM (1978) Modern food microbiology, 2nd ed. London (UK): D. Van Nostrand Co.Google Scholar
  27. 27.
    Rao DS, Deosthale YG (1983) Mineral composition, ionizable iron and soluble zinc in malted grains of pearl millet and ragi. J Food Chem 11: 217–20.Google Scholar
  28. 28.
    Eka OU (1980) Effect of fermentation on the nutrient status of locust beans. J Fd Chem 5: 303–7.Google Scholar
  29. 29.
    Atwal AS, Eskin NAM, McDonald BE, Vaisey-Genser M (1980) A simple and rapid colorimetric method for phytate determination. J Agric Fd Chem pp 1313.Google Scholar
  30. 30.
    Youssef MJ, Abd-Aal, Shekib LA, Ziena HM (1987) Effect of dehulling, soaking and germination on chemical composition, mineral elements and protein patterns of faba beans. J Fd Chem 23: 129–33.Google Scholar

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

Personalised recommendations