Valorization of Fruits Residues in Saba senegalensis (A. DC. Pichon) Juice Processing: Biochemical and Sensory Analysis of the Product

During the small-scale processing of fruit juice from Saba senegalensis, the pericarp, seed and seed coat are considered waste and discarded with environmental pollution involvement. Yet, these agricultural by-products or residues often display obvious exploitable nutritional potentials as minerals and antioxidants. This study aims to contribute to the use of fruit residues from S. senegalensis into the processing products, to enhance the value of this agricultural resource and improve its profitability. After incorporating 2%, 5% and 10% (w/v) of ground dried residues, the S. senegalensis juice was filtered, pasteurized and biochemical and sensory traits assessed compared to the raw juice taken as a control. Results showed that the juice becomes thicker (1.01 to 1.05) and viscous (1.85 to 3.85 mPa.s) and its dry matter and ash contents get increasing (3.92 to 5.43% and 0.08 to 0.22%, respectively) with the incorporation of residues up to 10%. The resulting juices display pH of 2.33 to 2.5, which is friendly against nutrients spoilage by fermentation. The presence of carbohydrates and polyphenols also increases (0.91 to 1.69 g/100 mL and 68.81 to 227.14 mg/100 mL, respectively) with the residue’s incorporation into juices. However, the organoleptic traits of the formulations seem more advantageous for raw juice without residue, especially with a greater trend for hedonic acceptance. Incorporating Saba senegalensis fruit’s residues strengthened the nutritional virtues of processed juices and the use of conventional additives such as table sugar and flavorings could also improve the organoleptic ratings.