PRODUCTION OF A READY-TO -SERVE INSTANT TABALDI FRUITS (Adansonia digitata) POWDER

Abstract

The main goal of this research was to study the suitability of drum drying as a processing method for production of a ready-to-serve instant Tabaldi (Adansonia digitata) powder, with high nutritional value in order to minimize the high incidences of vitamins and minerals deficiencies, especially among young children and mothers in Sudan. The results obtained in this study showed the fruits pulp to be of high level of available carbohydrates (79.92%) and low levels of protein (2.77%) and fat (0.22%), on dry weight basis. Also, the fruits pulp was found very rich in vitamin-C (350.35 mg), potassium (268.33 mg) and with appreciable amounts of calcium (44.97 mg), magnesium (27.17 mg), phosphorous (18.0 mg), sodium (10.17 mg) and iron (6.66 mg), per 100 g dry matter (DM). In addition to that, the pulp of the fruits was found to be easily extracted with reasonable total soluble solids (6.25%), total solids (7.39%), hydrogen ions concentration (3.34) and yield (27.05%), when the fruits were soaked for only one hour in hot water (100°C) at a ratio of (1:4). Therefore, the drum drying method used in this study was found suitable for production of a ready-to-serve instant Tabaldi powder with high level of carbohydrates (90.35%) and adequate amounts of calcium (31.9 mg), magnesium (21.3 mg), sodium (5.6 mg), potassium (250.0 mg), iron (6.0 mg), phosphorous (16.0 mg) and vitamin-C (86.0 mg), per 100 g dry matter (DM). Also, the product appeared to be of high bulk density (0.67 g/ml), water solubility index (51.99 g/100 g DM) and low pH (2.64). Finally, the results obtained from the organoleptic evaluation of Tabaldi fruits instant drum dried powder as a natural drink, clearly revealed the good quality and palatability of the product without adding any artificial substances.