NUTRITIONAL AND PHYTOCHEMICAL ENRICHED MUFFINS BASED ON WHEAT FLOUR AND BAOBAB PULP FLOUR (ADANSONIA DIGITATA L.)

Abstract

This study was examined to assess the beneficial effects of baobab flour (BF) on wheat flour (WF) muffins. Four (4) types of muffins, including control and 3 with 10, 20, and 30% BF, were produced and analyzed from a nutritional, phytochemical, and organoleptic point of view. The results of the nutritional analyses revealed that partial substitution of WF by BF significantly improved the nutritional characteristics of the muffins. There was a significant increase in mineral and lipid content in the muffins as BF became more abundant. The muffin with 30% BF (BWM3) was the richest in macro and microelements apart from Mn (Zn: 11.12�0.12 mg/kg; Fe: 19.87�0.01 mg/kg; Mn: 3.17�0.06 mg/kg; Ca: 347.76�5. 27 mg/kg; Mg: 289.92�2.47 mg/kg; K: 688.59�3.02 mg/kg; Cu: 3.29�0.02 mg/kg and Ni: 0.316�0.007 mg/kg) and was 2 times richer in mineral substances than the control sample (MC). BF also significantly improved the phytochemical properties of the muffins. Between MC and BWM3, there was an increase of 31.74 mg/100g, 124.43 mg/100g, and 286.97% respectively in total polyphenol, total flavonoid, and antioxidant activity. Among the samples with BF, the one with 10% was the most appreciated by the evaluators. Not only was it the most appreciated, but it also obtained values close to MC. Our analyses and the literature suggest that BF can be used as an ingredient in bakery products to improve nutritional and phytochemical composition. However, due to its acrid taste, it is recommended that its level of substitution in muffins should not exceed 10%, to obtain a product acceptable to consumers.