African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 823

Full Length Research Paper

Influence of different traditional production processes on the antioxidant capacity and vitamin C content of baobab (Adansonia digitata) juice

Laure MAPTOUOM
  • Laure MAPTOUOM
  • Department of Biochemistry, Faculty of Science, P. O. Box 812, University of Yaoundé I, Cameroon.
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Alex TCHUENCHIEU
  • Alex TCHUENCHIEU
  • Centre for Food and Nutrition Research, IMPM, P. O. Box 6163 Yaoundé, Cameroon.
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Brice SAHA
  • Brice SAHA
  • Department of Biochemistry, Faculty of Science, University of Bamenda PO Box 39 Bambili, Cameroon.
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Quentin METSATEDEM
  • Quentin METSATEDEM
  • Centre for Food and Nutrition Research, IMPM, P. O. Box 6163 Yaoundé, Cameroon.
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Ferdinand EDOUN
  • Ferdinand EDOUN
  • Centre for Food and Nutrition Research, IMPM, P. O. Box 6163 Yaoundé, Cameroon.
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Romelle FEUMBA
  • Romelle FEUMBA
  • Centre for Food and Nutrition Research, IMPM, P. O. Box 6163 Yaoundé, Cameroon.
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Gabriel MEDOUA
  • Gabriel MEDOUA
  • Centre for Food and Nutrition Research, IMPM, P. O. Box 6163 Yaoundé, Cameroon.
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Dieudonné NJAMEN
  • Dieudonné NJAMEN
  • Department of Animal Biology and Physiology, Faculty of Science, P. O. Box 812, University of Yaoundé I, Cameroon.
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Elie FOKOU
  • Elie FOKOU
  • Department of Biochemistry, Faculty of Science, P. O. Box 812, University of Yaoundé I, Cameroon.
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  •  Received: 19 November 2019
  •  Accepted: 14 January 2020
  •  Published: 31 January 2020

Abstract

This study aims to assess the effect of traditional production processes of baobab juice on its antioxidant and vitamin C content. A survey was conducted in the North region of Cameroon and the 4 main processes identified were subsequently used to prepare juice samples at two different baobab pulp/sugar ratios per litre (42 g/62 g and 87.5 g/231 g) that were analysed. The main difference between the 4 processes reported by the 92 respondents was at the steeping step. Steeping was mostly done for 6 h in fresh water (84.3% of them); 3 h in warm or boiling water; or by boiling the pulp-water mixture for ± 5 min. A high pulp/water ratio and temperature led to a significant increase in the antioxidant properties of the juice. The juice with the highest pulp content produced using the last steeping approach had the highest quality (Total Antioxidant Capacity, 5.76 ± 0.26 g AAE/100 ml; Total Phenolic Content, 46.72 ± 0.61 mg GAE/100 ml; Radical Scavenging Activity: 33.08 ± 2.48% of DPPH. Inhibition/100 ml; Vitamin C, 38.51 ± 5.34 mg/100 ml). High temperature of water during the production of baobab juice is recommended to optimize health value of baobab juice.

 

Key words: Adansonia digitata, juice, production process, antioxidants, vitamin C.