In Côte d'Ivoire, the savannah plum (Vitex doniana) is a woody and wild wood resource whose fruits are highly valued by local people. They are either consumed fresh or traditionally processed into alcoholic or non-alcoholic drinks. This work aims at the promotion of black plum of Côte d’Ivoire through not only the evaluation of the aptitude for its transformation into nectars; but also to highlight the impact of the transformation process on the nutritional quality of nectars derived from this black plum. The fruits used to make the nectars were harvested in three (3) regions in the north of Côte d'Ivoire. Two (2) techniques for developing ripe black plum nectars were used: a traditional (artisanal) process and the other semi-mechanized (tangential microfiltration: MFT). The biochemical composition of each nectar produced was then determined using conventional biochemical analysis methods. The results indicate that the drinks obtained are rich in bioactive compounds: vitamin C (11.13 ± 0.15 and 14.34 ± 0.01 mg / 100 mL) and phenolic compounds including total polyphenols (190.00 ± 0, 01 and 206.67 ± 0.01 mg Eq GA / 100 mL) and total flavonoids (156.67 ± 0.01 and 185.36 ± 0.20 mg QE / 100 mL). They also contain significant amounts of minerals: calcium (89.63 ± 6.13 and 295, 17 ± 21.81 mg / 100 mL), potassium (109.92 ± 11.02 and 3,598.33 ± 16.24 mg / 100 mL) and magnesium (53.05 ± 5.46 and 388.97 ± 60.60 mg / 100 mL). However, the content of nectars in biochemical compounds remains linked to the transformation process used. The grinding and the use of heat in the traditional transformation process leads to a good diffusion of the pulp compounds in the nectar.