Development, nutritional and microbial evaluation of cultured bovine milk supplemented with baobab fruit pulp

Incorporation of the baobab fruit pulp in innovative formulations remains limited, despite its abundance of various nutrients and bioactive components. The objective of this study was to enhance the utilization of the baobab fruit pulp through the development of baobab supplemented cultured milk products. The physicochemical, microbial characteristics and consumer acceptability of treatments were studied. In the treatments, an increase in baobab pulp concentration led to an increase in some proximate components. A significant increase in the calcium, zinc, and vitamin C content was also observed with increased baobab concentration at different culture concentrations. Formulations were free from pathogenic bacteria and hence safe for human consumption. It was also established that Leuconostoc mesenteroides were responsible for the fermentation of the cultured formulations. Incorporating baobab fruit pulp in milk has proven to have a positive effect on the overall nutritional value of the milk, enhancing its suitability in combating micronutrient deficiencies.

Automated summary

Despite being rich in nutrients and bioactive components, the incorporation of baobab fruit pulp in innovative formulations is limited. This study aimed to enhance the utilization of baobab fruit pulp by developing baobab supplemented cultured milk products. The treatments showed an increase in some proximate components with an increase in baobab pulp concentration. Increased baobab concentration also led to a significant increase in calcium, zinc, and vitamin C content. The formulations were found to be safe for human consumption and Leuconostoc mesenteroides were responsible for fermentation.