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IJNRD
INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT
International Peer Reviewed & Refereed Journals, Open Access Journal
ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016
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Paper Title: ADANSONIA DIGITATA
Authors Name: DR. DENNIS OSORO MARANGA , AZNATH NYANCHERA , SAMANTHA GATI , CALVINS ORUKO , BRIAN AREBA
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IJNRD_196753
Published Paper Id: IJNRD2305863
Published In: Volume 8 Issue 5, May-2023
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Abstract: The Kenya vision 2030 launched in the year 2008 is aimed at transforming the country into a middle income earning country, right from the current third world state, it is currently in. According to the Big 4 Agenda, Food security is one of the key agendas. So many parts of the country have been affected by drought which has led to drought being declared a National disaster. However, many of this drought-stricken areas can be utilized in the growth of Baobab plant scientifically known as Adansonia Digitata. This plant is able to strive in dry and arid areas. It sheds its leaves during dry seasons and is able to survive. This plant is able to produce succulent fruits and flour. Agriculture being one of the economic pillars of the country should focus on mass growth of plants that can survive even in dry and arid areas. The objective of this study was to fortify grain flour using baobab fruit pulp powder to improve the nutritional content of the flour. The specific objectives of the project were to improve the nutritional content of grain flour and increase the shelf life of grain flour. The parameters analyzed were the proximate analysis of some nutrients, monitoring shelf life and acceptability of baobab enriched grain flour. These parameters formed the basis of data collection. From the data, it was concluded that baobab improves the nutritional content of the flour. Baobab adds fiber value, although in minimal amounts. It was also established that there is an increasing trend of protein added to the flour as the quantity increases. As the amount of baobab pulp increases, the carbohydrate content also increases. Baobab also adds more vitamin C to the flour. Baobab is a preservative as there is a significant decrease in the number of E-Coli as the quantity of baobab pulp powder increases which proves that it increases the shelf life of the flour. The study recommends further analysis and tests on the fortified flour to prove if other nutrients which are not tested in this report are present. The study recommends investigation on the influence of temperature, time and PH on the final fortified flour.
Keywords: ADANSONIA DIGITATA
Cite Article: "ADANSONIA DIGITATA", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 5, page no.i510-i529, May-2023, Available :http://www.ijnrd.org/papers/IJNRD2305863.pdf
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ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publication Details: Published Paper ID:IJNRD2305863
Registration ID: 196753
Published In: Volume 8 Issue 5, May-2023
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Page No: i510-i529
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Research Area: Engineering
Publisher : IJ Publication
Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2305863
Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2305863
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016

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