TITLE:
Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: Boumkaye
AUTHORS:
Oumar Ibn Khatab Cisse, Nicolas Cyrille Ayessou, Papa Guedel Faye, Mady Cisse, Aida Coly Camara, Aba Bodian, Cheikh Ndiaye, Mama Sakho, Codou Mar Diop
KEYWORDS:
Pennisetum glaucum L., Abrus pulchellus, Traditional Drinks, Fermentation, Boumkaye
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.5,
May
17,
2018
ABSTRACT: Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).