Jean Ives Kablan Gnoumou^1,, Doudjo Soro¹, Youssouf Kisselmina Koné¹, Ernest Koffi²

The very low level of processing of agricultural products in Ivory Coast is a real problem despite their nutritional importance. The alternative solution is therefore their valorization. To this end, a study of the formulation of a cocktail based on cashew apple juice and papaya juice by a mixing plan was conducted. After an appropriate choice of two variables, seven trials led to a mathematical model linking the responses (refractometer dry extract, total sugars and reducing sugars) to the factors (cashew apple juice and papaya juice rate). After conducting the trials and analyzing the data, the optimized formulation (F1) to maximize the refractometric dry extract, total sugars and reducing sugars contents is 50% cashew apple juice and 50% papaya juice with a global desirability of 0.994. This cocktail (F1) is sweet (11° brix), less astringent compared to the other formulations and has a phenolic content of 1.2 mg/mL Eq Gallic acid. This formulation has a vitamin C content of 115.37 mg/mL, an ash content of 0.37% and has a good microbiological quality. It provides energy with a value of 34.04 Kcal / 100 mL. In addition to being used as a drink, this richness makes it a potential substrate in the bioconversion of sugar materials, precisely in wine making.

optimization, cocktail, cashew apple, papaya, mixing design