Local Foods Based on Baobab Pulp (Adansonia digitata L.) Consumed in Savannah Areas of Northern Côte d'Ivoire

Konan Gbè Aya Jacqueline *

Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801 Abidjan 02, Côte d'Ivoire.

Kouassi Kouakou Nestor

Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801 Abidjan 02, Côte d'Ivoire and Centre Suisse de Recherches Scientifiques en Côte d’Ivoire (CSRS-CI), 01 BP 1303 Abidjan 03, Côte d'Ivoire.

Yao Konan

Laboratory of Systematics Herbarium and Botanical Museum, National Center of Floristics, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d'Ivoire.

N’Dri Yao Denis

Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801 Abidjan 02, Côte d'Ivoire.

Amani N’Guessan Georges

Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801 Abidjan 02, Côte d'Ivoire.

*Author to whom correspondence should be addressed.


Abstract

The African baobab (Adansonia digitata L.) is an indigenous fruit tree in the dry savannah areas of sub-Saharan Africa. It is a species of great dietary and nutritional interest. The pulp of the fruit, in addition to being consumed raw or in cold drinks, is used for several others unknown foods in Côte d’Ivoire. Thus, a household survey was conducted in the localities of Korhogo, Séguéla and Bouna with 135 people per locality in order to identify these foods, and then to determine their modes, forms, frequency of consumption and their processes. The data revealed that consumers collect baobab in pods form (79.23-88.81%) in fields (76.15-86.57%) before using pulp in the preparation of 10 local foods with different technologies. Eight of these foods are meals and two are beverages (Zoom-koom and Séladji). Rural populations for its taste and health benefits consume the pulp of baobab fruit. The process of Bacacrou (Sougé-baca, Badégé-baca, Manou-baca and Sougé ni manou-baca) vary according to the practices of each locality. Among meals, Kagbèlè is a specific food of Korhogo while Séla biscuit is more specific to Séguéla, and Tchobal, Zoom-koom and Bafouratou are specific to Bouna. Sougé-baca and Séladji appears as the most known foods with a percentage of knowledge of 68.39 and 53.35 respectively, and the most consumed dishes precisely at breakfast and at the Muslim jêun break with 3 to 4 times per month as frequency of consumption. For a better promotion of these foods, it is essential to know their biochemical and nutritional composition.

Keywords: Baobab, pulp dishes, household survey, consumption practices, biochemical composition, Côte d’Ivoire


How to Cite

Jacqueline, K. G. A., Nestor, K. K., Konan, Y., Denis, N. Y., & Georges, A. N. (2022). Local Foods Based on Baobab Pulp (Adansonia digitata L.) Consumed in Savannah Areas of Northern Côte d’Ivoire. Asian Journal of Biotechnology and Bioresource Technology, 8(4), 10–25. https://doi.org/10.9734/ajb2t/2022/v8i430133

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