Evaluation Of Synergistic Effect on Proximate Composition, Minerals and Ascorbic Acid Contents of Baobab Pulp Blended with Jujube Fruit

This study investigated the proximate composition, mineral content, and ascorbic acid levels of Baobab (Adansonia digitata) pulp blended with Jujube Fruit (JF) (Ziziphus mauritiana) fruit at varying ratios. Blends were formulated as 100% BP (Baobab Pulp), BP+JF1 (75:25), BP+JF2 (50:50), and BP+JF3 (25:75). Proximate analysis revealed that BP+JF3 exhibited the highest moisture (13.21%), fat (14.59%), and protein (17.50%) contents, while BP+JF1 had the highest carbohydrate content (68.26%). Mineral analysis indicated that calcium was most abundant in BP (250.07 ppm), followed by iron (8.50 ppm), with a general decline in mineral concentrations observed in blends as the proportion of Jujube increased. Ascorbic acid content decreased with higher Jujube ratios, ranging from 181.3 mg/100 g in BP to 157.2 mg/100 g in BP+JF3. The results demonstrate that blending baobab pulp with jujube fruit alters the nutritional composition significantly, enhancing certain macronutrients such as protein and fat while reducing ascorbic acid and mineral levels. These findings underscore the potential of baobab-jujube blends as functional food ingredients with applications in the food and pharmaceutical industries.