Abstract
IN the course of investigations into the nutritional value of traditional African foodstuffs, samples of the fruit of the baobab (Adansonia digitata L.) were taken for analysis. This tree, which is particularly noteworthy for the massive girth which its boll eventually attains, is widespread in the low-veld areas of Southern Rhodesia, and the pulp or matrix surrounding the seed in the fruit capsule is commonly chewed or sucked by the indigenous population, or made into a pleasant acidic drink, thus giving rise to the colloquial name of ‘cream of tartar’ tree.
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References
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“Methods of Vitamin Assay”, edited by the Assoc. Vitamin Chem., Inc., 2nd edit. (Intersci. Pub., Ltd., 1951).
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CARR, W. Ascorbic Acid Content of Baobab Fruit. Nature 176, 1273 (1955). https://doi.org/10.1038/1761273a0
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DOI: https://doi.org/10.1038/1761273a0
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