Effect of Processing and Storage Conditions on the Quality and Safety of Baobab Fruit Pulp Products in Borno State, North East Nigeria

Baobab fruit pulp is a nutrient-dense product with significant commercial potential in Nigeria's food and beverage industry. However, inadequate processing and storage practices result in quality deterioration and potential safety hazards that limit its marketability. This study investigated the effect of processing methods and storage conditions on the quality and safety of baobab fruit pulp products in Borno State, North East Nigeria. An experimental design was used to evaluate four processing conditions including sun drying, oven drying, solar drying, and spray drying, combined with three storage regimes: room temperature, refrigerated, and vacuum-packed at room temperature. Analyses conducted included proximate composition, vitamin C content, total phenolic content, moisture content, water activity, and microbial load using standard analytical and microbiological methods. Products were stored for twelve weeks and assessed at four-week intervals. Results showed that spray-dried baobab powder retained the highest vitamin C and phenolic content. Vacuum-packed storage at room temperature effectively maintained microbial safety across all drying methods. Refrigerated storage best preserved vitamin C in minimally processed products. Microbial counts exceeded safe limits in sun-dried products stored without packaging beyond four weeks. The study recommends spray drying combined with vacuum packaging as the optimal processing-storage combination for commercial baobab pulp production in North East Nigeria. Keywords: baobab, processing, storage, quality, food safety