Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products

The demand for gluten-free bakery products has surged in recent years due to the increasing prevalence of gluten-related disorders and the growing interest in alternative dietary choices (Gallagher et al., 2004). The quest for innovative ingredients that can enhance the quality and nutritional profile of gluten-free baked goods is crucially needed. Baobab (Adansonia digitata L.) is an African multi-purpose tree species known for its nutritional and medicinal value (De Caluwé et al., 2009). This work reviews the potential use of Baobab fruit pulp powder as an ingredient in gluten-free bakery products focusing on its unique nutritional composition and functional properties. Preliminary analyses in terms of physio-chemical composition showed that pulp powder offers a rich source of dietary fiber (45.3%) and a high dry solid content (86.32%). Its effect on dough rheology when added to gluten-free formulations (previously optimized) has been tested through farinograph. An improved consistency was noticed compared to the control (from 35 to 57 UB), but dough development time and stability were slightly lower. Such findings would suggest possible Baobab’s pulp powder implication in flat bread, cookies, and biscuits. Moreover, the pleasant citrusy flavor characterizing this fruit could possibly enhance the sensory appeal of gluten-free baked goods (Asogwa et al., 2021). Overall, Baobab pulp powder could present a significant promise as a valuable ingredient in gluten-free bakery products, offering enhanced nutritional benefits as well as an expected better taste which is perfectly adapted to the evolving preferences of health-conscious consumers in the gluten-free market. Further research should assess the best bakery products to be opted for in order to optimize this fruit use.