Effects of processing technologies on the quality of pasteurized baobab nectars produced in southern Benin

In Benin, two main technologies are used to process baobab pulp into a pasteurized nectar, based on the number of the thermal treatments. As applied in processing units, the technologies do not affect significantly the quality of the pasteurized nectar in different ways. The derived products from the two technologies have the same dull orange color and vitamin C content, which are important for consumers. Further research should examine the pasteurization conditions effects on the nutritional, physico-chemical and microbiological quality by assessing the sporulated format.