Baobab Fruit Pulp - Organic / N.O.P. / Bio Suisse Certified - NOW NOVEL FOOD APPROVED -,Senegal Baobab Fruit Pulp price supplier

product details

Model No:PBA

Origin:Senegal

Brand:Baobab Fruit Pulp

Baobab Fruit Pulp - Dried - Organic NOP Bio Suisse
Up to 50 MT / Y, GENOVA or DAKAR port.
NOVEL FOOD APPROVED

Production Process
The closed Baobab fruits are directly collected in Senegal's driest regions, under supervision of expert qualified professionals.
BFCS focuses its activity on species that are abundant and that can be collected with minimal environmental impact. Consequently, the fruits and/or seeds are the main parts of the plant that are collected rather than the roots or the bark of a particular species.
BFCS use a simple, exclusively mechanical, process to obtain the fruit pulp. First the fruit is harvested, the hard outer shell of the fruit is cracked and the contents removed. The seeds are then separated from fibrous material and mesocarp. This is screened to remove further unwanted fibrous and flaky material, leaving a fine mesocarp powder, in Italian made stainless steel machineries, than is stored in clean food grade aluminium packaging. To maintain the high level of nutrients present in the pulp, BFCS work-up fruits immediately after opening. Only two hours occur from opening to final packaging.
Product preparation:
The Baobab fruit has a hard shell (epicarp) with a velvety covering. Inside the shell is the seed (pericarp and seed) which are hard and dark coloured, and is surrounded by dry, light/cream coloured fruit pulp (mesocarp) forming lumps. Dry, slightly darker fibrous material is also contained within the fruit. The fruit pulp/mesocarp is what is consumed traditionally. The production process to attain the proposed product specification is simple and exclusively mechanical.
The processing steps are:
Harvesting of fruits
Cracking the hard outer shell and removing the content
Mechanical separation of the seed, fibrous material and mesocarp
Mesh / screen separation of unwanted fibrous and flaky material from fine, clean mesocarp powder (the baobab fruit pulp powder)
Storage in clean food-grade packaging

NUTRITIONAL PROPERTIES
100 g of Baobab fruit pulp contain 75.6 % of total carbohydrates, 2.3 % of proteins and a very low content of lipids (0.27% of total lipids).7,
Baobab fruit is known for its high content of Ascorbic Acid (Vitamin C); in particular, 100 grams of pulp contain up to 300 mg of vitamin C, approximately six times more than the ascorbic acid content of one orange.11
Ascorbic acid is extremely important as nutritional element and as supplement, it is the factor able to cure the variety of clinical symptoms known as scurvy, a syndrome occurring in humans whose diet is deficient in fresh fruit and vegetables. Vitamin C protects the organism against free radicals, because it is the most effective antioxidant in hydrophilic compartments; moreover, it participates to several metabolic processes, as collagen biosynthesis in connective tissue, as neurotransmitter and in the steroidal hormones synthesis. It also increases the calcium absorption and iron bioavailability, and it is related to the prevention of many degenerative diseases (cataract formation, cardiovascular risks, arteriosclerosis). ,
The Recommended Daily Allowance (RDA) for ascorbic acid is 75 mg for women and 90 mg for men; if we consider that Baobabs ascorbic acid content is 300 mg per 100 grams of pulp, the oral intake of 25 and 30 grams respectively is able to provide to the vitamin C daily allowance for humans.1,
The fruit contains also other essential vitamins, such are riboflavin (vitamin B2), necessary for the organism growth and to maintain the integrity of nervous fibers, skin and eyes, and niacin (vitamin PP or B3), important for the regulation of several metabolic processes. The fruit can contribute to the supply of others important dietary nutrients, as minerals and essential fatty acids. 100 grams of pulp contains 293 mg of calcium, 2.31 mg of potassium, 96-118 mg of phosphorus, and α-linolenic acid (27 μg of acid per gram of product expressed in dry weight). ,
The characteristic acidulous taste is due to the presence of organic acids, as citric acid, tartaric acid, malic acid and succinic acid.
Dietary FiberS
Today, the dietary fiber has gained increased importance as a component of the diet, for their capability to influence multiple aspects of the digestive physiology. The frequent consumption of dietary fiber associated to a diet rich in vegetables, cereals and fruits has been found in relation with the reduction of the risk of cancer involving the digestive tract, and in particular, the rectal colon tract.
The dietary fiber levels are in average of 21 g/die (of which approximately 1/3 soluble) with variations that go from 18 g/die in the northern regions to the 22 g/die in the southern regions of Europe.
The optimal level of dietary fiber consumption has not yet been defined, but it is generally accepted that the fibers must be fundamental in the composition of an healthy and balanced diet.
Consumption through the diet of fiber rich foods is also in relation with the prevention of constipation and overweight.
Baobab fruit pulp provides soluble and insoluble fibers, with an amount of about 40 grams/100 grams of product. The insoluble fibers are not adsorbed by the intestine and are useful against constipation and to induce satiety, due to their ability to increase the fecal mass and to stimulate peristalsis. This latter aspect may be useful in case of hypo-caloric diet

DIETARY USES
The Baobab fruit pulp can be used as powder, or it can be diluted in water in order to prepare drinks. In the traditional use, the Baobab drink is used by women in pregnancy and in some cases for the babies nourishment.6,
The powder can be diluted directly with milk or fruit juices. In some African regions, this suspension is mixed to a type of beer, derived from fermented sorghum, called mérissa, to prepare a refreshing drinks.4
It is also employed as substitute of cream of tartar (potassium bitartrate) for the preparation of the bread dough, due to its high content of tartaric acid and potassium bitartrate.4

Antioxidant activity
Recent studies have shown that Baobab fruit has a marked antioxidant capacity, both water-soluble and lipid-soluble, preventing and combating free radicals damages. Besco, E., Braccioli, E., Vertuani, S., Ziosi, P., Bruni, R., Sacchetti, G., and Manfredini, S. Assessment of Integral Antioxidant Capacity (IAC) of Baobab (Adansonia digitata L.) Products. Food Chemistry 102 (2007) 13521356
Oxygen Radical Antioxidant Capacity method (ORAC).
The use of the oxygen radical absorbance capacity (ORAC) assay as a tool for antioxidant assessment is described and proposed as a method for comparing botanical sources and for standardizing antioxidants supplements. The ORAC procedure uses 2,2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical source, which is relevant to biological systems because the peroxyl radical is the most abundant free radical. A sensitive, highly fluorescent compound Fluorescein was used to measure the oxygen radical absorbing capacity of the tested compounds. One of the principal characteristics of this compound is that the fluorescence is rapidly lost when it is exposed to a source of free radicals. This method use Trolox as standard compound, and measure areas in terms of ORAC units, where 1 ORAC unit was defined was defined as the net protection area provided by 1μM Trolox in final concentration.
Baobab fruit pulp high antioxidant capacity remains stable up to one year storage at 25°C.

Style: Dried Type: Blended Preservation Process: Water

Shelf Life: 36 Place of Origin: Senegal Brand Name: Baobab Fruit Pulp

Model Number: PBA Style: Powder Processing: Mechanical Stainless

Type: Baobab Fruit Pulp

Style: Dried	Type: Blended	Preservation Process: Water
Shelf Life: 36	Place of Origin: Senegal	Brand Name: Baobab Fruit Pulp
Model Number: PBA	Style: Powder	Processing: Mechanical Stainless
Type: Baobab Fruit Pulp