Valorization of Vitex doniana fruits requires the development of appropriate technologies. In order to guide these technologies, a survey to determine the profile of consumers was conducted in the department of Bondoukou, followed by a physical and chemical characterization of the fruits of this area. For this, classical methods of analysis have been used. The results indicate that black plum are available, accessible during a given period of the year and are not preserved. The seed is not subject to any transformation. At the physical level, the fruit measures on average 2.46 ± 0.35 cm wide and 2.80 ± 0.31 cm long with a caliber index, a sphericity index and an aspect ratio of 3.42 ± 0.60, 62 ± 7.0% and 89.84 ± 14.22% respectively. The pulp and seed represents 57, 38-± 10.66% and 31.57 ± 9.64% of the whole fruit respectively. Color of the pulp is dark reddish purple with L * = 3.59 ± 0.82, a * = 21.91 ± 3.14, b * = -21.36 ± 2.9, C * = 475.34 ± 102.55 and h * = 38.92 ± 8.99, and its density ρ (g /cm3) is 121.33 ± 55.44. Chemically, its pH, moisture content, soluble dry extract content and degree of ripeness are 4.79 ± 0.03, respectively, 69.18 ± 1.02%, 18.53 ± 1.36 ° B and 10.80 ± 1.51. These characteristics are quite important for the implementation of applicable technologies. These characteristics of plum of savannas are quite important for the implementation applicable technologies.

Cashew apple, was a false fruit of cashew tree. It was not valorized because of its astringency. In the purpose of valorization of this fruit in juice, this study showed the impact of coupling of crossflow microfiltration and vacuum concentration on the juice quality. Crossflow microfiltration tests were carried out on the raw cashew apple juice followed by its concentration by vacuum concentration at different temperatures (40, 60 and 80 ° C). Different juices (clarified and concentrated) obtained were characterized and compared to the raw one. The results showed that the crossflow microfiltration eliminated tannins and therefore astringency. It was not affected the nutritional value of the juice. Concerning the vacuum evaporation, it was not influenced on titrable acidity, whatever the temperature. However, it affected the vitamin C content, color and flavor profile of the juice. This process increased losses of vitamin C depending the temperature. Regarding color, we noted that, juices concentrated has a high absorbance between 400 and 480 nm. More the temperature of vaccum evaporation was high more the absorbance was important. Finally, the flavor profile of concentrated juice obtained by vacuum evaporation was modified from the clarified juice obtained by crossflow microfiltration.