Chemical and Functional Characterization of Baobab (Adansonia Digitata L.) Seed Protein Concentrate using Alcohol Extraction Method

This study investigated the characteristics of baobab protein concentrate prepared using alcohol extraction method. Baobab fruit and the seeds were washed out, cleaned to remove dirt, sundried for three days and finally ground in an electric mill, sieved and stored. The flour was defatted with hexane under constant magnetic stirring for 3hrs. The slurry was vacuum filtered through filter paper and the residue was used for subsequent extraction. The result obtained showed that alcohol extraction method significantly (p<0.05) affected the chemical composition and functional properties of the baobab protein isolate. Result of functional properties shows that the alcohol extracted baobab protein concentrate displayed higher solubility index and emulsifying capacity. Baobab protein concentrate can be considered as potential functional food ingredient.