Industrial Development and Valorization of Functional Cocktails from Local Fruits: Case of “Alicament du Faso” (ALIFA)

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Résumé

n response to ongoing food insecurity in Burkina Faso, the
transformation of local fruits into functional beverages emerges as an innova
tive nutritional strategy. ALIFA (Alicaments du Faso) contributes to this vi
sion by valorizing indigenous plant resources. Material: Five functional fruit
cocktails, based on roselle, locally known as bissap (Hibiscus sabdariffa), mango
(Mangifera indica), banana (Musa acuminata), baobab (Adansonia digitata),
orange (Citrus × sinensis), tangelo (Citrus × tangelo), and strawberry (Fragaria
× ananassa), were selected. These formulations aim to combat nutritional de
ficiencies by providing essential fiber, minerals, and vitamins. Method: A de
scriptive quantitative study was conducted using the FAO/INFOODS Food
Composition Database (2019). Nutritional values (energy, macronutrients,
minerals, and vitamins) were calculated per 250 mL serving. Sensory accepta
bility was assessed using structured consumer testing, during which partici
pants evaluated key attributes such as appearance, aroma, taste, texture, and overall liking using standardized hedonic scales. Results: The mango-banana
cocktail had the highest caloric value (181.15 kcal), while baobab-based cock
tails were richest in fiber (up to 6.44 g). Baobab-strawberry displayed the high
est vitamin C content (45.24 mg). Notable levels of potassium, calcium, and
magnesium varied by formulation. Consumer testing showed high sensory ac
ceptability, with favorable ratings for appearance, aroma, taste, texture, and
overall liking, reflecting positive consumer perception. Discussion: The cock
tails show strong nutritional and functional potential. However, limitations
include high natural sugar content, insufficient levels of key micronutrients
such as iron or calcium, and losses of sensitive vitamins during processing.
Conclusion: ALIFA’s fruit-based cocktails offer a promising avenue for im
proving the nutritional status of populations. Technological enhancements,
such as fortification and non-thermal preservation, are needed to maximize
their public health impact and support sustainable, local food systems.

Mots-clés

Functional Beverages, Valorization of Local Fruits, Nutritional Composition, Agri-Food Industrial Development