Physicochemical and antioxidant properties of baobab seed

Abstract The food security of many sub-Saharan African countries is deteriorating, with the challenges of today further exacerbating this development. Against this backdrop, new and unconventional foods need to be identified that are characterized by their properties as potential solutions. One such interesting option is the baobab tree, whose components (such as the fruit, leaves, and seeds) are already used in many different forms. This review aims to shed light on the characteristics of the baobab tree and the possible applications and composition of its components. The seeds of the baobab tree have been of particular interest, as well as the oil they contain.