Influence of Baobab Leaf Enrichment on the Physicochemical, Sensory and Nutritional Characteristics of Plantain/Cashew kernels Composite Flours
- Ibrahim FOFANA
- Mohamed Anderson YEO
- N'Guessan Ysidor KONAN
- Ernest Kouadio KOFFI
DOIAbstract
Abstract— The purpose of this study is to determine the nutritional value and sensory acceptance of Baobab leaf enriched plantain- cashew kernel meal. Composite flours formulated from plantain and cashew almond were enriched with baobab leaf powder at substitution levels of 10%, 15% and 20%. The biochemical composition, minerals, vitamin C, antioxidant activity, sensory properties and nutritional parameters of the enriched composite flours were measured. The addition of baobab leaf powder evidenced significant (p <0.05) increase in protein, fiber, vitamin C, main mineral elements, total polyphenols contents and antioxidant activity; but dropped the lipids and carbohydrates contents. With sensory evaluation, cashew-almond-based composite mea...
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