The fruits of Saba senegalensis are consumed in Burkina Faso in various forms. In the present study, six formulations of nectar from S. senegalensis pulp were produced based on a general diagram. The physicochemical, microbiological and organoleptic characteristics of these formulations were then determined using standardized methods. The results showed that except the pH, the processing of the pulp into nectar affects its physicochemical quality. Indeed, the values decreased from 4.29 to 0.48- 0.97 g H2SO4 per 100 g for the acidity, from 16 to 4.2 - 15.4% for the Brix degree, from 0.42 to 0.14 - 0.46%/DM for ashes, from 1.15 to 0.19 - 0.69%/DM for lipids, from 0.57 to 0.42 - 0.50%/DM for proteins and from 13.28 to 3.07 - 12.16%/DM for total sugars. The contents of iron, magnesium, calcium and potassium also decreased in the nectars compared to the pulp. However, the addition of ingredients like pineapple, ginger, mint positively affects the concentration of these micronutrients. The nectars produced were of good microbiological quality. From the organoleptic point of view, all the formulations except the one without added ingredient were very appreciated by the tasters.

Saba senegalensis formulation nectar process