Influence of Baobab Leaf Enrichment on the Physicochemical, Sensory and Nutritional Characteristics of Plantain/Cashew kernels Composite Flours

Abstract— The purpose of this study is to determine the nutritional value and sensory acceptance of Baobab leaf enriched plantain- cashew kernel meal. Composite flours formulated from plantain and cashew almond were enriched with baobab leaf powder at substitution levels of 10%, 15% and 20%. The biochemical composition, minerals, vitamin C, antioxidant activity, sensory properties and nutritional parameters of the enriched composite flours were measured. The addition of baobab leaf powder evidenced significant (p <0.05) increase in protein, fiber, vitamin C, main mineral elements, total polyphenols contents and antioxidant activity; but dropped the lipids and carbohydrates contents. With sensory evaluation, cashew-almond-based composite meal formulas substituted for 10% by baobab leaf powder showed a similar overall sensory acceptance to non-enriched cashew-nut kernels. In addition, the ingestion of these meal formulas by the young rats was favorable to their growth. Thus, diets incorporating 10% baobab leaves are more suitable for consumption and growth of young rats.