摘要：The current study was undertaken to compare nutritional characteristics of baobab (Adansonia digitata) with popular consumed fruits in Kenya (Mangoes and bananas). Total ash, moisture content, total soluble solids, water extractible values, ethanol extractible values, dry matter, organic matter and crude fat were conducted using standard methods.Baobab pulp gave the highest dry matter, total soluble solids than mangoes and bananas and the difference was statistically significant. Several authors have published about the important nutritive value of baobab food products. The initial moisture content (%db) was 8.45, 51.65, 84.27 and 10.43 for Baobab, banana, mango and vitex payos respectively. Vitex payos gave the highest value of t otal ash. Baobab pulp gave the highest dry matter, total soluble solids than mangoes and bananas and the difference was statistically significant. The values for baobab ash were within range (1.9- 6.4%). The total soluble solids were similar to reported values (11.6 %) However, the nutritional value of any food depends on a wide range of variables, such as its ripeness, the climatic conditions under which it is grown, the quality of the soil, and of particular importance the variety.These results validate the use of baobab fruits and baobab fruit products. Baobab has high nutrition composition compared to popular consumed fruits in the Kenyan market
