Newsletter 22
he baobab tree (Adansonia digitata L.) is a culturally important, and physically huge tree species which occurs naturally across most of tropical Africa as well as small patches of southern Arabia, and several Atlantic and Indian Ocean islands surrounding the African continent, notably Madagascar (1). It’s pulp, kernel, leaves and bark are all used either for culinary, medicinal or building purposes in Africa. The fruits are large ovoid pods with a woody shell and a yellow-green coating. Inside there are large, oil-rich seeds, powder and fibres. It is the dried powder that goes into BonPom’s baobab product. It is also known as “pain de singe”, which translates as “bread of the monkey”, in some parts of Africa.
A cracked Baobab fruit pod showing the dry white fruit pulp clumped around the seeds
Let’s take a look at some of the properties of baobab: Nutritional Content Baobab pulp is particularly rich in vitamin C. Consumption of 40g of baobab fruit can provide all the Recommended Daily Intake (RDI) of vitamin C for pregnant women (2). Baobab fruit also contains notable amounts of iron with reasonable amounts of calcium, potassium, and magnesium (3). Amino acid analyses reveal high glutamic and aspartic acid contents (3). The pulp also has antioxidant properties being rich in phenols and flavanoids (4).
Baobab and Blood Sugar The polyphenol content of the baobab fruit makes it useful for blood sugar control as polyphenols have been shown to have beneficial effects on reducing the glycaemic response (GR) and for improving various other metabolic parameters. In one study baobab extract was baked into white bread at various doses to determine the optimal dose for reducing starch breakdown and sugar release from white bread after an in vitro digestion procedure. All extracts in this study were shown to be good sources of polyphenols. Baobab fruit extract added to white bread at 1.88% significantly slowed the speed at which the fast releasing carbohydrates in the white bread were broken down into glucose. The researchers conclude that, in vivo, the baobab fruit extract, at both low and high doses, significantly reduced the Glycaemic Response (5). This means that adding baobab powder to carbohydrates will reduce the speed at which those foods break down into glucose thus reducing the effect on blood sugar levels. The result is that energy levels remain stable for longer and hunger is delayed.
Anti-bacterial Effects The length infections last as well as morbidity and mortality caused by bacterial infections has significantly increased with resistance to commonly used antibiotics. In response to this increase in antibiotic resistant bacteria the discovery of new and more efficient antibacterial agents is of vital importance. Many plant foods have anti-bacterial properties that may be as effective, if not more effective, than antibiotic drugs against certain bacteria. The baobab tree is one such possibility. Extracts of baobab have been shown to be effective against multidrug resistant bacteria. Baobab contains alkaloids, phenols, polyphenols and triterpenes, as well as other chemicals that may be effective. In one study baobab extracts displayed antibacterial activities with minimal inhibitory concentrations on 80% of the 27 microbial strains that were tested (6,7).
Baobab and Diarrhoea One study compared the clinical efficacy of a traditional local solution to diarrhoea based on baobab fruit or “pain de singe”,
with the World Health Organisation’s (WHO) standard solution for the treatment of children with acute diarrhoea and resulting mild to moderate dehydration. Both solutions had similar effects in terms of duration of diarrhoea and weight gain. The researchers conclude that the baobab based solution presents nutritional, economic and cultural advantages over the WHO solution (8).
Fermented Baobab Mutandabota is a traditional food consumed in rural southern Africa. It is made by mixing cow’s or goat’s milk and dried baobab fruit pulp. As well as providing carbohydrates, minerals, fat and fibre, mutandabota is one of the main sources of protein and vitamin C in the diet for these people. A probiotic dairy product based on mutandabota has been developed to enable resource-poor populations in southern Africa to benefit from a functional food. It is believed that the addition of probiotics and the fermentation process will improve the bio-availability of the nutrients in mutandabota as well providing benefits to digestive health. To produce the probiotic mutandabota raw cow’s milk was boiled and then cooled to ambient temperature (25°C). Dry baobab fruit pulp was then added to the milk at a concentration of 4% (wt/vol). This mixture was inoculated with the probiotic Lactobacillus rhamnosus yoba and left to ferment for 24 hours. Final ingredients were then added to produce probiotic mutandabota that had 14% baobab fruit pulp. The pH of probiotic mutandabota was pH 3.5, which ensures that the product is microbiologically safe. It is expected that this probiotic mutandabota will improve the population’s intestinal health, which is especially relevant for vulnerable target groups such as children and elderly people (9) Another fermented food called Mutchayan is made by fermenting baobab pulp with sorghum. Mutchayan is rich in beneficial lactic acid bacteria. The fermentation process also increases the protein availability of the product (10).
Anti-malarial Effects Malaria continues to kill over a million people each year and in many populations affected by malaria conventional drugs are often unaffordable or inaccessible. Historically, plants have been a prominent source of antimalarial drugs. In one study extracts of four medicinal plants used for the treatment of malaria in traditional health systems in Kenya were tested for antimalarial activity and were screened for their major phytochemical constituents. The results showed that the crude extracts of Baobab demonstrated promising antimalarial activity and there is potential for isolation of compounds from their extracts (11). It should be noted that the anti-malarial properties may be in the bark of the baobab tree rather than the fruit pulp.
How to Use BonPom Baobab Powder Add a heaped tsp of BonPom baobab powder to a glass of water and stir well. This makes a slightly sour drink that is perfect for use during or after exercise as it provides potassium and magnesium needed for recovery. This is also a great pick me up if you are having a mid-afternoon slump or if your immune system needs a boost. Blend baobab powder into smoothies or juices for a tangy taste and nutrient boost. Add baobab powder and berries to yoghurt for a healthy breakfast or dessert. Add to pancake batter or muffin mix to add flavour and increase the antioxidant content. Stir into yoghurt, muesli or porridge.
Baobab Recipes Baobab Berry Smoothie
Baobab Brownies
1 cup of almond milk (or oat or rice milk)
2 cups of hazelnuts, lightly toasted
½ cup of mixed berries
1 cup of dates
1 banana
3 tbsp BonPom cacao powder
2 tbsp of BonPom baobab powder
2 tbsp BonPom baobab powder
1 tbsp BonPom hemp protein powder
2 tbsp maple syrup or honey
Combine all the ingredients in a blender or food processor and blend until smooth.
¼ cup of olive oil or coconut oil
Baobab Millet Porridge
2 tbsp cacao nibs
1 cup of millet
Grind the hazelnuts briefly in a food processor. They do not have to be totally broken down.
½ cup of goji berries
Add the dates, cacao powder and baobab powder and blend.
1½ cups of water
Add the maple syrup or honey, oil and cacao nibs and blend whilst slowly adding water until the mixture forms a sticky, dough like consistency.
1 cup of milk (oat, rice, almond or sheep’s) 2 tbsp cashew butter 2 tbsp BonPom Baobab powder Freshly grated nutmeg (optional) Put the millet and goji berries in a pan with the water and milk. Bring to the boil, turn down to a simmer, cover with a lid and cook until all the liquid has been absorbed. Stir in the cashew butter and baobab powder. Grate on the nutmeg and serve.
Press the mixture into a baking tray lined with parchment or greaseproof paper. Leave to set in the fridge for a couple of hours. Cut into squares and enjoy. This can be stored in an air-tight container in the fridge for a week. It can also be frozen.
References Leong Pock Tsy JM, Lumaret R, Mayne D, Vall AO et al. Chloroplast DNA phylogeography suggests a West African centre of origin for the baobab, Adansonia digitata L. (Bombacoideae, Malvaceae) 2009 Apr;18(8):1707-15 Chadare FJ, Linnemann AR, Hounhouigan JD, Nout MJ, Van Boekel MA. Baobab food products: a review on their composition and nutritional value. Crit Rev Food Sci Nutr. 2009 Mar;49(3):254-74. Osman MA. Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility. Plant Foods Hum Nutr. 2004 Winter;59(1):29-33. Lamien-Meda A, Lamien CE, Compaore MM, Meda RN, et al. Polyphenol content and antioxidant activity of fourteen wild edible fruits from Burkina Faso. Molecules. 2008 Mar 6;13(3):581-94. Coe SA, Clegg M, Armengol M, Ryan L. The polyphenol-rich baobab fruit (Adansonia digitata L.) reduces starch digestion and glycemic response in humans. Nutr Res 2013 Nov;33(11):888-96. Seukep JA, Fankam AG, Djeussi DE, Voukeng IK, Tankeo SB et al. Antibacterial activities of the methanol extracts of seven Cameroonian dietary plants against bacteria expressing MDR phenotypes. Springerplus 2013 Jul 31;2:363. Djeussi DE, Noumerdem JA, Seukep JA, Fankam AG et al. Antibacterial activities of selected edible plants extracts against multidrug-resistant Gram-negative bacteria. BMC Comp Altern Med. 2013 Jul 10;13(1):164. Musila MF, Dossaji SF, Nguta JM, Lukhoba CW, Munyao JM. In vivo antimalarial activity, toxicity and phytochemical screening of selected antimalarial plants. J Ethnoparmacol. 2013 Mar 27;146(2):557-61. Tal-Dia A, Toure K, Sarr O, Sarr M, Cisse MF, Garnier P, Wone I. A baobab solution for the prevention and treatment of acute dehydration in infantile diarrhoea. Dakar Med. 1997;42(1):68-73. Mpofu A, Linnermann AR, Sybesma W, Kort R, Nout MJ, Smid EJ. Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa. J Dairy Sci. 2014 Mar 12. pii: S0022-0302(14)00200-8 Chardare FJ, Gayet DP, Azokpota P, Nout MJ et al. Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption. Ecol Food Nutr. 2010 Jul-Aug;49(4):279-97.
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