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Research Article Open access CC BY 4.0

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

Konan Gbè Aya Jacqueline, Kouassi Kouakou Nestor, Yao Konan, N’Dri Yao Denis, Amani N’Guessan Georges

Asian Journal of Biotechnology and Bioresource Technology · pp. 10–25 · Published 10 Sep 2022

10.9734/ajb2t/2022/v8i430133

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.

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

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Cited by 5

Physico-chemical and sensory characterisation of three traditional functional dishes made from maize flour and wild tomi (Tamarindus indica), baobab (Adansonia digitata) and nr (Parkia biglobosa) fruit pulp consumed in Cte dIvoire

Aristide Kouakou Kouame, Nestor Kouassi Kouakou, Benal Kouassi Kouadio · African Journal of Agricultural Research · 2024

Nutritional and Metabolic Profiles of Three Traditional Functional Dishes Based on Maize Flour and Wild Fruit Pulp of “Tomi” ( Tamarindus indica ), “Baobab” ( Adansonia digitata ), and “Néré” ( Parkia biglobosa ) Consumed in Côte d’Ivoire

Kouakou Nestor Kouassi, Kouame Aristide Kouakou, Yapo Hypolithe Kouadio · Journal of Food Biochemistry · 2025

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