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DEVELOPMENT OF NON DAIRY SYNBIOTIC FRUIT BEVERAGE USING ADANSONIA DIGATATA (BAOBAB) FRUIT PULP AS PREBIOTIC

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Probiotics improve gut health; however, their intake through diet is mainly in the form of dairy products, which represents a challenge to lactose-intolerant individuals and vegetarians. This study aimed to determine the prebiotic potential of baobab and to evaluate the potential of using fermented baobab-based beverages as functional foods

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