American Journal of Food Science and Technology
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American Journal of Food Science and Technology. 2022, 10(4), 191-199
DOI: 10.12691/ajfst-10-4-6
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Production and Physicochemical Characterization of Balanites aegyptiaca Nectar Lyophilisate for a Refreshing Drink Production

Tapsoba François1, , Bationo Frédéric1, 2, Dawendé/Compaoré Sidbewendé Clarisse1, 2, Pacmogda Emmanuel1, Zongo Oumarou1, 3, Cisse Hama1, Zongo Cheikna1 and Savadogo Aly1

1Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso

2Institut de Recherche en Sciences Appliquées et de Technologie (IRSAT)/CNRST, Ouagadougou, Burkina Faso

3Université Thomas Sankara, 12 BP 417, Ouagadougou, Burkina Faso

Pub. Date: November 08, 2022

Cite this paper:
Tapsoba François, Bationo Frédéric, Dawendé/Compaoré Sidbewendé Clarisse, Pacmogda Emmanuel, Zongo Oumarou, Cisse Hama, Zongo Cheikna and Savadogo Aly. Production and Physicochemical Characterization of Balanites aegyptiaca Nectar Lyophilisate for a Refreshing Drink Production. American Journal of Food Science and Technology. 2022; 10(4):191-199. doi: 10.12691/ajfst-10-4-6


Balanites aegyptiaca is a forest species with high nutritional and medicinal value. Its transformation, which is always artisanal, contributes little to the exploitation of its potential. Thus, the present study aimed to valorize B. aegyptiaca by developing a freeze-drying technology for its nectar for better preservation. In his study, a survey was carried out to determine the food and medicinal use of the fruit of B. aegyptiaca, a freeze-drying technology was developed for B. aegyptiaca nectar production. The pulp and the lyophilisate produced were characterized using standard physicochemical analysis methods and sensory analysis. The survey showed that B. aegyptiaca was used for the treatment of constipation (60% of respondents), high blood pressure (45% of respondents), ulcers (31% of respondents), diabetes (7% of respondents) and diarrhea (4% of respondents). The physicochemical analysis revealed average contents of 0.52 ± 0.01% fat, 5.83± 0.05% protein, 73.1 ± 0.01% carbohydrates, and 320.48 ± 0.27 Kcal/100g of energy value for pulps. As for the lyophilisates, the average contents were 0.49% ± 0.01% fat, 4.44 ± 0.013% protein, 76.56 ± 0.54% carbohydrates and 328.40 ± 2.1 Kcal /100g of energy value. Potassium was the mineral with the highest content with respectively average values of 1882.50±0.3 mg/100 g (pulp) and 2051±0.6 mg/100 g (lyophilisate). The contents of phenolic compounds were 20 ± 0.17 mg EAG/100 mg (pulp) and 20.81 ± 0.22 mg EAG/100 mg (lyophilisate). The flavonoid contents were 8.49mgEQ/100 mg (pulp) and 8.07±0.37mg EQ/100 mg (lyophilisate). Nectar reconstituted from lyophilisates were highly appreciated by tasters with sensory characteristics close to those of pulp nectar.

Balanites aegyptiaca lyophilisate minerals phenolic compounds physico-chemical characteristics sensory characteristics

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