Publications scientifiques
Laure Fotso Maptouom
Alex Tchuenchieu
Brice Saha
Quentin Metsatedem
Ferdinand L. E. Edoun
Romelle Feumba Dibanda
Gabriel Nama Medoua
Dieudonn e Njamen
African Journal of Food Science
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.
