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

Introduction: In response to ongoing food insecurity in Burkina Faso, the transformation of local fruits into functional beverages emerges as an innovative nutritional strategy. ALIFA (Alicaments du Faso) contributes to this vision 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 deficiencies by providing essential fiber, minerals, and vitamins. Method: A descriptive 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 acceptability was assessed using structured consumer testing, during which participants 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 cocktails were richest in fiber (up to 6.44 g). Baobab-strawberry displayed the highest vitamin C content (45.24 mg). Notable levels of potassium, calcium, and magnesium varied by formulation. Consumer testing showed high sensory acceptability, with favorable ratings for appearance, aroma, taste, texture, and overall liking, reflecting positive consumer perception. Discussion: The cocktails 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 improving 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.