F.J. (Flora) Chadare: “Importance and quality of baobab foods in Benin”

  News
  Newsroom
  Archive
  Calendar
  2012
  2011
  2010
  2009
  2008
  2007
  2006
  2005
  2004
  2003
  2002
  2001
  2000
  1999
  News
  RSS
  Calendar
  Open days
  Courses
  Congresses and symposia
  PhD-graduations and speeches

9 Sep 2010 11:00
Unit: Wageningen University
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr.ir. M.A.J.S. van Boekel (Productdesign and Qualitymanagement)
Co Promotor: Prof.dr.ir. J.D. Hounhouigan (University of Abomey-Calavi, Benin), Dr.ir. M.J.R. Nout, Dr.ir. A.R. Linnemann

 More than 923 million people in the world still do not have enough food to eat. A sustainable management and use of forest food resources is a strategy to overcome food insecurity in Africa. Among them, baobab (Adansonia digitata) is a key economic tree daily used by villagers for food, medicine, economic and cultural purposes. However, few studies scientifically addressed its sustainable preservation, valorisation and contribution to food security. This PhD research, which is a contribution to its valorisation for food security, showed that baobab fruits, pulp, seeds, kernels and leaves are important sources of vitamins (A, C) and minerals (Calcium, Iron, Zinc). Several foods such as porridges, sauces, drinks and seasonings are traditionally produced from baobab parts. Improving endogenous practices of food handling, decortications, fermentation, cooking and storage, can lead to a better mineral and vitamin availability and to the production of better quality products for a larger public.
Title thesis: Baobab (Adansonia digitata L.) foods from Benin: composition, processing and quality
Print this activity