Author(s)

Oumar Ibn Khatab Cisse¹, Nicolas Cyrille Ayessou², Papa Guedel Faye¹, Mady Cisse², Aida Coly Camara³, Aba Bodian⁴, Cheikh Ndiaye⁵, Mama Sakho¹, Codou Mar Diop²

¹Ecole Supérieure Polytechnique, Cheikh Anta Diop University, Dakar, Sénégal.
²Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM), Dakar, Sénégal.
³Entreprise AFBARD, Dakar, Sénégal.
⁴Producteur de Boumkaye originaire de Baïla, Dakar, Sénégal.
⁵Institut de technologie alimentaire (ITA) Dakar, Sénégal.

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).

Pennisetum glaucum L., Abrus pulchellus, Traditional Drinks, Fermentation, Boumkaye

Ibn Khatab Cisse, O. , Cyrille Ayessou, N. , Guedel Faye, P. , Cisse, M. , Coly Camara, A. , Bodian, A. , Ndiaye, C. , Sakho, M. and Mar Diop, C. (2018) Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: Boumkaye. Food and Nutrition Sciences, 9, 464-473. doi: 10.4236/fns.2018.95036.