Incorporation of 5 or 15% Adansonia digitata (baobab fruit pulp) into a composite cereal porridge did not affect provitamin A carotenoid bioaccessibility or intestinal intake of provitamin A carotenoids, while 25% did reduce bioaccessibilty but not intestinal intake by Caco-2 cells. Debelo 2020

Inclusion of moringa, roselle, and baobab plus a provitamin A source considerably increased iron and zinc bioavailability when added as fortification to pearl millet at 10 parts:100 parts pearl millet in the diets of at-risk communities in the semi-arid tropics. van der Merwe 2019

Higher levels of fermented baobab fruit pulp flour as a starter in the fermentation of sorghum flour improved its physicochemical, nutritional, functional, rheological, and microbiological properties. Makawi 2019