The baobab fruit pulp has a refreshing taste and is very nutritious, with particularly high values of carbohydrates, vitamins and minerals.

The pulp is a rich source of calcium (300 mg/100 g) and potassium (3 g/100 g). The fruit pulp has a high vitamin C content (300 mg/100 g), almost ten times that of oranges. 100 g of baobab fruit pulp comprises in total 78 % carbohydrates including 50 % dietary fibres, half soluble and half insoluble. Recently, dietary fibre has gained increased importance as a component of the diet, thanks to its ability to influence multiple aspects of the digestive physiology. They are fundamental in the composition of a healthy and balanced diet.

Formulations
- Fortified yoghurt with prebiotic fibres
- Diary products
- Ice-creams
- Smoothies and fruit juice, drinks
- Bread, cakes, bars, biscuits
- Confectionery
- Jams
- As functional food

Traditional usage
In some areas, the use of baobab milk is very common. The dried pulp is made into a solution with water or fresh milk. In the traditional use, the baobab drink is used by women during pregnancy and in some cases as nourishment for babies. In certain African regions, this suspension is mixed to a type of beer, derived from fermented sorghum, called “merissa”, to prepare a refreshing drink. It is also employed as a substitute for cream of tartar (potassium bitartrate) in the preparation of bread dough, due to its high tartaric acid and potassium bitartrate content.