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Optimization of the Extraction of Phytochemical Compounds of Abrus Pulchellus for the Production of “Boumkaye” Drink Made from Millet
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Abstract
“Boumkaye” drink (3 to 5% ethanol) is prepared with millet and the incorporation of an aqueous extract of creepers of Abrus pulchellus. “Boumkaye” is still consumed for its anthelmintic properties. In the literature, such properties are correlated with tannins and polyphenols. The manufacture of “Boumkaye” is defined by steps that are not mastered and require a lot of handling. The objective of this work is to optimize the preparation of “Boumkaye” for possible industrial exploitation. Several conditions were tested to extract the tannins and polyphenols. The extracts were used to prepare “Boumkaye” optimized and followed during fermentation. The aqueous extracts of A. pulchellus depending on extraction temperature and grinding have shown that the optimum time is 12 hours. The concentrations of tannins and polyphenols are respectively 1.44 g/100 g and 0.79 g/100 g. “Boumkaye” formulas with these extracts have the same characteristics as “Boumkaye” of the traditional process characterized by a 4-day maceration. The mashing and baking steps have been reduced to one step. The trials made it possible to reduce the various unit operations while maintaining the nutritional and antioxidant qualities of “Boumkaye”.
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How to cite this paper
Optimization of the Extraction of Phytochemical Compounds of Abrus Pulchellus for the Production of “Boumkaye” Drink Made from Millet
How to cite this paper: Oumar Ibn Khatab Cissé, Bou Ndiaye, Alioune Sow, Khadim Niane, Papa Guedel Faye, Nicolas Ayessou, Mady Cissé. (2024) Optimization of the Extraction of Phytochemical Compounds of Abrus Pulchellus for the Production of “Boumkaye” Drink Made from Millet. International Journal of Food Science and Agriculture, 8(4), 145-151.
DOI: http://dx.doi.org/10.26855/ijfsa.2024.12.002
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