The baobab (Adansonia digitata L.) fruit is rich in fibers, proteins, carbohydrates, minerals, and vitamins (A, C, and B complex), alongside bioactive compounds. This composition not only helps maintain stable energy levels but also aids digestion and slows the absorption of sugars into the bloodstream. Despite its beneficial attributes, baobab remains underutilized, under-commercialized, and overlooked in many regions, making thorough research into its composition vital for increasing its value. Carbohydrates, particularly sugars, are essential for flavor and texture and in driving innovation in food products. Sugars play crucial roles in enhancing the functionality of products, from improving health benefits to optimizing sweetness, texture, and calorie content. These attributes make baobab a valuable component in developing functional foods, energy bars, and health-oriented beverages or snacks. Understanding the sugar composition of baobab is essential for developing new food technologies. Sugar characterization analyses from dried baobab pulp, taken from two different crops, were conducted using high-performance liquid chromatography (HPLC) coupled with a photodiode array detector (PAD). Results revealed that the primary sugars were the monosaccharides fructose (1.93–1.47g•100g), known for its high sweetness relative to sucrose, and xylose (1.90–1.29g•100g), which also acts as a prebiotic. Smaller amounts of the disaccharide sucrose (0.14–0.11g•100g) and, other monosaccharides as mannose (0.13–0.16g•100g), and glucose (0.01–0.01g•100g) were also identified. These results indicate that the dried baobab pulp is suitable for the development of low-sugar food products, providing sweetness with fewer calories while functioning as a prebiotic, stimulating the growth of beneficial gut bacteria. This makes it particularly valuable for functional foods that promote digestive health.