Baobab Fruits: Technology, Chemistry and Microbiology.

      Аннотация: In several Africa countries including Burkina Faso, wild tree fruits constitute an important part of population diets and are also an important source of income for these populations. The products from these trees are generally consumed in crude form, or traditionally processed before consumption. Despite their potential valuable nutritional content, fruits of only a few numbers of wild trees have been studied. The Baobab (Adansonia digitata L) tree is one of these most widely used wild trees providing food, medicine and fodder. The present book is intended to provide some information on the nutritional aspect as well as information for Baobab based-products processing improvement.

Ключевые слова: Baobab, Chemistry, Fermentation, fruit, Indigenous, Microbiology, pulp, seed, technology, Tree, Vitamin, wild