Working Document Series Open Access Effects of processing technologies on the quality of pasteurized baobab nectars produced in southern Benin M. A. Gbaguidi In Benin, two main technologies are used to process baobab pulp into a pasteurized nectar, based on the number of the thermal treatments. As applied in processing units, the technologies do not affect significantly the quality of the paste… RUF-40101 2019 CC BY 4.0 16 May 2023
Working Document Series Open Access Stands structure characterization, health and regeneration status of Adansonia digitata L. in agroforestry systems of northwest Benin E.A. Achille · H. Achille · V.S. Kolawole · A. Mariette +2 more The present study characterized the population structure and natural regeneration of stands of baobab in North-Western Benin. Data were collected using linear transects of 2 km x 50 m bands in three communes of the Atacora department. Two … RUF-39910 2019 CC BY 4.0 22 Mar 2023
Working Document Series Open Access Mutchayan a derived product from Baobab fruit pulp used as complementary food in Benin M Affonfere · F.J. Chadare · T. K. Fassinou · M. A. Gbaguidi The present study was carried out in Benin and aimed at assessing nutritional values of the baobab (Adansonia digitata) fruit pulp and its important derived products consumed by under five year old children. Field survey was performed in W… RUF-39818 2019 CC BY 4.0 27 Feb 2023
Working Document Series Open Access The nutrient diversity of baobab Adansonia digitata L. across different geographic zones in Eastern Africa J. Chepngeno · W. Owino Food and nutrition insecurity is a common occurrence in arid and semi-arid regions of sub-Saharan Africa, with communities resorting to wild foods and forest products such as baobab in times of scarcity, to derive energy and nutrition. The… RUF-38573 2018 CC BY 4.0 19 Aug 2020
Working Document Series Open Access Effect of different pasteurization schemes on baobab nectar quality F.J. Chadare · F. O. M Egue · V. Y. O. Idohou · Y.E. Madode The baobab is a multi-purpose tree which is used in many countries for its nutritional and medicinal properties. Due to its sensorial and nutritional properties, it constitutes an opportunity for some processing units to valorize it throug… RUF-38447 2018 CC BY 4.0 7 Aug 2020
Working Document Series Open Access Physico-chemical, microbiological and sensory qualities of probotic yoghurt enriched with baobab pulp Angela Aluko · L. Chove · J.N. Kinyuru · W. Owino Yoghurt is a healthy food as it contributes to alleviation of Lactose intolerance, protection against gastrointestinal infection, anti-carcinogenic effect and immune system stimulation. Integrating yoghurt with baobab pulp was hypothesised… RUF-37131 2016 CC BY 4.0 19 Sep 2017
Working Document Series Open Access Effect of consumption of foods fortified with baobab fruit pulp and moringa leaf powder on the nutritional status of children J.O. Agossadou · F.J. Chadare · S. Houndji · D.J. Hounhouigan +3 more Malnutrition exists in various forms and affects all countries in the World. Despite several intiatives, the situation remains critical in sub saharan Africa. Non timber forest products (NTFP) are known to be very rich in nutrients but are… RUF-36776 2016 CC BY 4.0 11 Sep 2017
Working Document Series Open Access Building capacity for sustainable baobab leaves production in Benin A.E. Assogbadjo · R. Glèlè Kakaï · R. Idohou · V.K. Salako Food and nutritional insecurity are recurrent issues in traditional systems in sub- Saharan Africa and especially in Benin. As part of contribution to efforts against challenges of food and nutritional insecurity, this project focuses on “… RUF-36767 2016 CC BY 4.0 11 Sep 2017
