Inventory of Local Practices of Use and Conservation of Baobab Products in Two Regions of Mali

Fanta Guindo, Mamadou Abdoulaye Konaré, Cheickna Daou, Fatimata Cissé


The baobab (Adansonia digitata) occupies an important place in the diet of local populations in Mali. This work aimed to conduct an ethnobotanical survey in two regions of Mali: Ségou (municipality of Cinzana) and Mopti (municipalities of Bankass and Kopropin) in order to determine the forms of use of baobab organs. The survey was conducted using a semi-structured questionnaire and direct interviews. The results showed that all parts of the baobab were used, with the leaves (100%) and the fruit pulp (98.30%) as the most consumed. In addition, the barks (68.30%), the branches, and the trunks (60%) were also widely used for socio-economic and therapeutic needs. All the edible organs were consumed in the sauce. The pulp was mainly consumed in the form of cream (96.70%), porridge (43.30%), and juice and syrup (10%). Despite their nutritional values, the seeds were little used (8.30%) and transformed into soap, oil "soumbala" and "datou" (forms of local spices). The taste (30-66.70%) and the color (1.70-38.30%) were the main criteria used to assess the quality of edible organs. The sun drying (100%) was the main method of preservation. Due to the bad storage conditions, the populations are facing problems of termite and worm infestation (20%). These results indicate the need to develop improved technologies to better preserve the nutritional quality of baobab products.

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Copyright (c) 2022 Fanta Guindo, Mamadou Abdoulaye Konaré, Cheickna Daou, Fatimata Cissé

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Journal of Food Studies (ISSN 2166-1073)

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