Formulation, Physico-chemical and Hedonic Analyses of a Cocktails Based on Ginger (Zingiber officinale), Balanites (Balanites aegyptiaca) and Hibiscus Calyces (Hibiscus sabdariffa)
Coulibaly Adama, Oulai Sylvie Florence, Kokora Aya Philomène, SANOGO Mariam, TOURE Kignigueba, Biego Godi Henri Marius
International Journal of Biochemistry Research & Review · pp. 21–36 · Published 9 Jan 2026
10.9734/ijbcrr/2026/v35i11083Abstract
This study aimed to formulate cocktails based on ginger (Zingiber officinale), balanite (Balanites aegyptiaca) and hibiscus calyces (Hibiscus sabdariffa) to contribute to these agricultural resources valorization and improve producers’ incomes. Using a composite central design, nine cocktails were formulated and their qualities evaluated. Hedonic analysis showed that over 70% of tasters appreciated the formulated cocktails, with six receiving the highest scores (F1, F2, F6, F7, F8, and F9). Of these 6 pre-selected cocktails, principal component analysis (PCA) identified the four best (F6, F7, F8, and F9) based on their sensory profiles, which were strongly influenced by the hibiscus calyces (25 - 40 g/L) and balanite seed (10 - 100 g/L) content. The selected cocktails physicochemical analysis revealed a titratable acidity ranging from 3.33 meqH+/100 mL (F6) to 4.6 meqH+/100 mL (F7) and pH values between 2.75 (F8) and 2.89 (F9). The Brix level ranged from 9.67°B (F8) to 12.00°B (F9). The total sugar content ranged from 57.00 ± 0.00 mg/mL (F8) to 120.59 ± 0.41 mg/mL (F9), and the reducing sugar content ranged from 33.91 ± 0.94 mg/mL (F6) to 54.53 ± 0.61 mg/mL (F8). Analysis of their phytochemical compositions revealed total polyphenol levels ranging from 110 ± 33 mg Eq Ac Gal/100 mL (F6) to 270.0 mg Eq Ac Gal/100 mL (F9), and flavonoid levels ranging from 8.0 mg Eq Quer/100 mL (F6) to 13.0 mg Eq Quer/100 mL (F7). The cost price assessment for producing 1 L of this cocktail showed that the capital investment varied between 410 and 460 CFA francs, depending on the formulation composition and the purchase price of the ingredients. Therefore, the commercialization of these cocktails could promote intensified cultivation and increased use of ginger rhizome, balanite seeds, and hibiscus calyces, thereby contributing to improved producer incomes.
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