Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: <i>Boumkaye</i>  

作　　者：Oumar Ibn Khatab Cisse Nicolas Cyrille Ayessou Papa Guedel Faye Mady Cisse Aida Coly Camara Aba Bodian Cheikh Ndiaye Mama Sakho Codou Mar Diop 

机构地区：[1]Ecole Supé [2]rieure Polytechnique, Cheikh Anta Diop University, Dakar, Sé [3]né [4]gal [5]Centre d’Etudes sur la Sé [6]curité [7]Alimentaire et les Molé [8]cules Fonctionnelles (CESAM), Dakar, Sé [9]né [10]gal [11]Entreprise AFBARD, Dakar, Sé [12]né [13]gal [14]Producteur de Boumkaye originaire de Ba& [15]amp [16]la, Dakar, Sé [17]né [18]gal [19]Institut de technologie alimentaire (ITA) Dakar, Sé [20]né [21]gal

出　　处：《Food and Nutrition Sciences》2018年第5期464-473,共10页食品与营养科学（英文）

摘　　要：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).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).

关 键 词：PENNISETUM glaucum L. Abrus pulchellus TRADITIONAL DRINKS Fermentation Boumkaye 

分 类 号：R73[医药卫生—肿瘤]