Nutritional and Functional Valorization Local Traditional Beverages in Cote D’Ivoire: Case of Sorghum Sweet Wort

In Côte d’Ivoire, the local traditional sorghum beer and sorghum sweet wort were very popular. This might rested on eventual therapeutic virtues attributed by consumers. To date no <i>in vivo</i> study focused on health benefits of sorghum sweet wort have been carried out. The aim of this research work was to study nutritional and functional potentialities of sorghum sweet wort. Thus, the macronutriments, micronutriments, phenolic compounds content, antioxidant activity, of sorghum sweet wort samples were analyzed. Also weigt gain and haematological parameters of mice after sorghum sweet wort samples were investigated. Results revelaed that the energy value of sorghum sweet wort from Koumassi (SSK) was higher with 36.84±0.2 Kcal/100 mL than this of Yopougon (SSY) with 27.96±0.02 Kcal/100 mL. Regarding phenolic compounds the values of total phenol and total flavonoids contents were highest in SSK sample with 1.239±0.09 mg/mL EAG and 1.810±0.09 mg/mL EQ respectively. In contrast, condensed tannins content was more important in SSY samples (0.271±0 mg/mL EC) than in SSK samples (0.125±0.01 mg/mL EC). Also, the antioxidant activity was most highed in SSY sample with 82.12±0.01 % than in SSK samples with 78.50±0.01%. The weight gain of mice was more with SSK sample than SSY samples with 82.22% and 40.42% respectively. On the hand other, the sorghum sweet wort samples consumption had not affected the relative organ weight and haematological parameters of mouses which were complies to standards. At nutritional point view, SSK sample seemed the most suitable in diets regime.