PYTHOCHEMICAL AND ANTIOXIDIANT ACTIVITIES OF TSAMI GAYE BAOBAB POWDER (ADANSONIA DIGITATA) FORTIFIED WITH ZOBO (ROSELLE HIBISCUS SABDARIFFA)
Abstract
ABSTRACT
A scientific resurgence in the study of non-timber forest products has highlighted the nutritional and therapeutic potential of baobab (Adansonia digitata). This study evaluated the phytochemical and antioxidant properties of Tsami gaye fortified with Zobo (Hibiscus sabdariffa) extract. However, four samples were formulated with varying proportions of Zobo extract (4%, 6%, 8%, and 10%) blended with baobab powder, alongside a market sample used as control. Phytochemical analyses were conducted to determine total phenolic content (TPC) and total flavonoid content (TFC), while antioxidant activity was evaluated using the DPPH radical scavenging assay. Results showed that sample 214 recorded the highest TPC with 9.77 ± 0.42 mg GAE/g and TFC with 12.32 ± 1.02 mg QE/g which indicate enhanced phytochemical composition. However, the highest antioxidant activity was observed in sample 213 with 32.07 ± 9.40%, while the control sample contain the lowest activity with 16.57 ± 2.02%. Furthermore, Tsami gaye fortified with Zobo extract showed improved phytochemical and antioxidant properties compared to the market sample which suggest its potential as a functional confectionery with health benefits. Therefore, the study recommends further research into sensory attributes, shelf-life, and microbial stability of fortified Tsami gaye.
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