Production processes and chemical characteristics of two beverages based on millet (Pennisetum glaucum L.)

In Senegal, fermented drinks called “Niéniébane” and “Poukh” based on millet are prépared by an ethnical group named Seerer from Diobass areas. However, data relating to their manufacture and characterization are almost non-existent. This study aims to describe their production process and to evaluate their chemical qualities. The description of the processes was made on two sites in Diass (Thiès, Senegal). Samples were then analyzed at the chemical levels. “Niéniébane” is a drink made from millet flour and an aqueous extract of Boscia senegalensis steams and matures for 9 days (soluble dry matter 5.20-5.27 g/100ml and reducing sugars 1.63-1.73 g/100ml). According to local people, “Niéniébane” is used for its therapeutic properties. In the case of “Poukh”, the millet grains are macerated (4 days) then filtered. The composition of “Poukh” reveals a low yield of extraction of nutrients from millet during maceration (soluble dry matter 0.39-0.45 g/100ml and reducing sugars 0.21-0.23 g/100ml). These drinks have essential therapeutic virtues more than nutritional benefits. Optimization work should be considered to simplify production processes and control nutritional and hygienic qualities.