DOI: 10.36347/sajb.2023.v11i09.004

Pages: 308-314

Introduction: The fight against malnutrition (over- and undernutrition) requires knowledge of the fruits we eat. Baobab is a fruit from the north of Côte d'Ivoire whose consumption can help improve nutrition. Aim: The aim of this study was to investigate the chemical composition of baobab pulp and evaluate its nutritional impact after consumption in growing rats. Methodology: To achieve this objective, the physicochemical parameters and macronutrient contents of baobab flour were determined. Then, 3 batches of 5 rats were fed separately with three diets: RFB (baobab pulp), RM (baobab pulp + cornstarch) and RFM (cornstarch). Regular weighing was carried out to determine growth and digestibility parameters. Results: At the end of the work, it was found that baobab pulp is an acidic food (pH = 3.2), composed mainly of carbohydrates (92.47), mainly energy. It has a high starch content (56.34), a high sugar content (21.37), hence its sweet taste; with a considerable fiber content (7.82), in terms of dry matter (DM). Baobab flour contains very low levels of protein (2.08) and lipids (0.37). From a nutritional point of view, the baobab pulp diet (RFB) does not promote rat growth, and therefore the utilization of dietary protein. In addition, the RFB diet results in negative digestibility of dietary proteins and very low digestibility of the dry matter in the food consumed. On the other hand, rat growth and the digestibility of dietary protein and dry matter increased with the reduction (RM) or elimination (RFM) of baobab flour from the diet. Conclusion: Ultimately, these results enable us to assess the nutritional quality of baobab flour. Its consumption, which does not promote weight gain despite its high carbohydrate content, can therefore be used in the fight against obesity.