The Physicochemical and Microbiological Characteristics of Fermented Hibiscus sabdariffa Calyxes Using Probiotics Starter Cultures

Ufuoma Omole1*, Solomon Oranusi1, Eze F. Ahuekwe1, Ayomikun Kade2
1Department of Biological Sciences, Covenant University, Canaan land, Ota, Ogun State, Nigeria
2Department of Microbiology, University of Lagos, Akoka, Yaba, Lagos State, Nigeria



Corresponding Author: [email protected]; [email protected] ; Tel: +2348130021559
Recieved Date: 15 June 2021; Accepted Date: 24 April 2022; Published Date: 03 May
Citation: Omole U, Oranusi S, Ahuekwe EF, Ayomikun Kade A. The Physiochemical and Microbiological Characteristics of Fermented Hibiscus sabdariffa Calyxes Using Probiotics Starter Cultures. Trop J Nat Prod Res. 2022; 6(4): 580-586 http://www.doi.org/10.26538/tjnpr/v6i4.19
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© 2022 Omole et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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ABSTRACT

Zobo produced from aqueous calyxes extract of Roselle in Nigeria is a non-alcoholic local beverage widely consumed by people across different socio-economic classes. However, rapid deterioration in quality and spoilage remains a major concern for the large-scale production of zobo. Thus, this research aimed to assess the sensory evaluation and physicochemical attributes of zobo fermented with probiotic cultures of Lactobacillus fermentum and Saccharomyces cerevisiae isolated from Hebron yoghurt and smooth cayenne pineapple in a bid to extend its shelf-life. During fermentation of the drink by Lactobacillus fermentum, the pH, titratable acidity, vitamin C and total dissolved solids were within the range of 3.47 – 2.76, 0.236-0.252%, 2.44 - 5.22 mg/100 g, 9.97 – 11.95 mg/L while the equivalent values for wine fermented by Saccharomyces cerevisiae were 3.48-2.8, 0.2 - 0.252%, 6.33 – 8.56 mg/100 g and 9.71 – 13.32 mg/L, respectively. The alcohol content of the drinks increased steadily during the fermentation process. In the end, 5. 71% and 5.61% alcohol content was recorded for the drink fermented by L. fermentum and S. cerevisiae, respectively. The results of the sensory evaluation on a 7-point hedonic scale show that the wine produced from fermentation by Saccharomyces cerevisiae was moderately accepted at a value of 3 while that of Lactobacillus fermentum had a value of 3.10 with less acceptance from the panel. The mean heterotrophic microbial load of Saccharomyces cerevisiae being 3 ± 0.2 x 103 CFU/ml and Lactobacillus fermentum 5 ± 0.2 × 103 CFU/mL.

Keywords: Hibiscus sabdariffa, Calyxes, Saccharomyces cerevisiae, Zobo, Vitamin C, Probiotics.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
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