The baobab tree (Adansonia digitata) can be found in sub-Saharan Africa, and its fruit presents high nutritional value. However, baobab seeds are often discarded and their potential remains underutilized. This study aimed to investigate the effect of roasting time (30/55/80/105 min at 200 °C) on the physical–chemical properties of baobab seeds and the bioactive compounds in a coffee-like beverage. The results showed a decrease in moisture, Aw (water activity), and hardness of baobab seeds with increasing roasting time. These changes resulted from moisture loss, caramelization, and Maillard reactions, which also affected appearance when compared with unroasted baobab seeds. The pH of the beverage decreased to a value of around 6.01 after 105 min of roasting. The total phenolic content and antioxidant activity of the beverage increased with roasting time, reaching 851.2 mg GAE/100 g (after 80 min) and 18.9 mmol Fe²⁺/100 g (after 55 min), respectively. The caffeine content remained stable around 16 mg/100 g from 55 to 105 min, lower than that of unroasted coffee beans and decaffeinated coffee. These findings suggest the potential for valorizing baobab seeds in the development of a new coffee-like beverage with lower caffeine content.

Recent taxonomic updates confirm Selenicereus as a valid genus, replacing older nomenclature such as Cereus megalanthus, Mediocactus megalanthus, and Hylocereus. Despite pitaya's adaptability to hot and humid climates, flowering and fruit development are strongly influenced by environmental factors such as photoperiod and temperature. Critical photoperiods, especially those falling below 12 h of daylight in higher latitudes, can inhibit flowering. Nighttime light supplementation (LS) has emerged as a key approach to overcoming these limitations, demonstrating considerable potential for inducing or enhancing flowering during off-season periods. Studies show that LS using LEDs substantially increases fruit yield by up to 44%, pulp mass by 35%, and soluble solid content by 18% in certain cultivars. Hormonal changes—including elevated cytokinin, gibberellin, auxin, and other phytohormones—have been observed, correlating with improved floral bud formation and subsequent fruit quality. Furthermore, LS has been associated with increases of up to 25% in total phenolics and 30% in carotenoids, reinforcing the nutritional and sensory attributes of pitaya. Pitaya's intraspecific variability also underlines the importance of investigating genetic, agronomic, and biochemical factors to optimize production and meet the growing consumer demand for high-quality fruit. Although the current body of research highlights LS as a promising means to boost yields and quality, comprehensive evaluations of the phytochemical and nutritional profiles of LS-treated pitayas remain limited. Future studies should elucidate how increased fruit mass under LS conditions translates to proportional gains in bioactive compounds, providing valuable insights for producers and researchers aiming to refine pitaya production practices.