Vitamin C : 238.63 - 272.72 mg/100g Proteins : 1.67-2.4 g/100g Fats : 0.378-0.65 g/100g Total carbohydrates :17.28-28.8 g/100g Moisture : 5.51-7.92 g/100g Foreign matter : Absent or not more than 0.2%
Baobab fruit pulp has a small content of sodium but it’s a good source of calcium and contains important amounts of B vitamins (B1, B2 and B3).
Microbiological criteria :
Total aerobic count : 470 to 50 000 CFU/g Yeasts : Absent to less than 10 CFU/g Moulds : 260 CFU/g Coliforms : Less than 10 CFU/g Staphylococcus aureus : Absent in 1g Escherichia coli : Less than 5 CFU/g Salmonella : Absent in 1g
Storage conditions: Store in a cool place, away from moisture and any oxidizing agent.
Food Use: The pulp is directly used as an ingredient in various preparations for its binding, thickening and acidifying properties: cereal preparations such as porridges or couscous (for example, the "mutchoyan" in Benin or the "ngalakh" in Senegal), sauces or creams of accompaniment (for example, sweetened cream with grilled and crushed groundnuts in Senegal), sweet preparations cooked with local fruits (mango, orange, ditax, etc.).
It is also used as a dietary supplement, to coagulate the milk, for making smoothies, juices, cereal bars, jams, vitamin supplements and other similar products.
Use in cosmetic: Because of its smoothing and emollient properties, the pulp of baobab can be used in the form of soap, creams or masks, but also for anti-aging care.
Medicinal Use: Studies on its medicinal use showed that the pulp had antiinflammatory, antipyretic (reduces temperature), analgesic (relieves pain) properties, anti-diarrheal and anti-dysentery properties, and a potential hepatoprotective effect, with an adequate dosage.