Céréale
Jujube
Poissons

Plant based extracts for functional foods

Many parts of plants are traditionally used locally to prepare drinks or foods rich in bioactive compounds. The dry calyx of the red flower of hibiscus (Hibiscus sabdariffa L.) or the fruit pulp of the baobab (Adansonia digitata L.) are usually used to make fresh juices. Jujube (Ziziphus mauritiana Lam.) can be dried and reduced in flour to prepare various foods.

Bouye

"Monkey bread" pulp © P. Danthu, CIRAD

Bouye is a juice obtained from the fruit of the baobab (Adansonia digitata L.). The baobab is a tree that grows wild in all semi-arid and dry sub-humid areas throughout Africa and Madagascar. The fruit of the baobab or monkey bread, called Bouye in Senegal (Buy in wolof), is widely consumed in various forms.

Bissap ou Karkadé

Hibiscus (Hibiscus sabdariffa L.) © T. Ferré, CIRAD

Bissap (Senegal) or Karkade (Egypt) is obtained from the flower of Red Sorrel (Hibiscus sabdariffa L.). Dry calyx of the flower is used in Senegal and other Western African countries for the preparation of beverages and other products with high anthocyanins content.

Jaabi

Jujube (Ziziphus mauritiana Lam.) © F. Le Bellec, CIRAD

Jaabi also called Jujube (Ziziphus mauritiana Lam.) is the fruit of the jujube tree, widely spread in the Soudano-Sahelian savannas of Africa, particularly in North-Cameroon. The fruit is locally used fresh or dried for food purpose. It is consumed as snack food or processed into flour for the preparation of pancakes, or also associated with pastry or drinks. The dried and processed fruit has a pleasant biscuit taste and a plain aromatic flavour.