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What is Baobab Flour in Bakery Products about?

The study investigates the use of baobab pulp flour (BPF) in combination with wheat flour (WF) to enhance the nutritional value of bakery products, specifically biscuits and crackers. Results indicate that substituting WF with BPF up to 10% improves nutritional quality without negatively impacting the technological and sensory properties of the baked goods. The research highlights the potential of utilizing locally grown crops like baobab to reduce reliance on wheat imports while providing health benefits.

Author

husseinahmed115

Language

EN