EFFECT OF FERMENTATION ON SENSORY, NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF MIXTURES OF AQUEOUS EXTRACTS OF HIBISCUS SABDARIFFA (ZOBO) AND RAPHIA HOOKERI (RAFFIA) WINE

Nigerian Journal of Science and Environment Pub Date : 2017-11-29 DOI:10.5987/UJ-NJSE.17.134.1

Onyeukwu B. Onyeka, Tonukari J. Nyerhovwo, Avwioroko J. Oghenetega, Aganbi Eferhire

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引用次数: 6

Abstract

This study investigated the effect of fermentation on the nutritional, antioxidant and sensory properties of aqueous extracts of Hibiscus sabdariffa (popularly called Zobo in Nigeria) and Raphia hookeri (raffia) wine mixed in various proportions: P100 - Z0, P80 -Z20, P60 -Z40, P40 -Z60, P20 -Z80 and P0 -Z100. Glucose, soluble protein, vitamin C content, antioxidant activity and sensory properties (colour and taste) were evaluated in fresh mixture preparations, and in formulations fermented at room temperature for 72 h (day 3). Glucose was depleted significantly (p P80 -Z20 (95.90%) > P60 - Z40 (95.17%) > P0 - Z100 (90.94%) >P20 -Z80 (71.30%) > P40 -Z60 (66.42%). Soluble protein concentration also decreased with fermentation, the highest and lowest % decrease was observed for the P100 - Z0 (25.97%) and P60 - Z40 (5.35%) respectively. The highest DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity was detected in the P80 - Z20 (72.20%) mix. Sensory evaluations confirmed the best combination was the P80-Z20 raffia wine/zobo extract mixture, this maintained an appealing red colour, sweetness of palm wine and the contributory antioxidant properties from zobo extracts optimized

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发酵对芙蓉与拉菲酒水提液混合物感官、营养和抗氧化性能的影响

研究了以P100 - Z0、P80 - z20、P60 - z40、P40 - z60、P20 - z80、P20 - z80和P0 - z100等不同比例混合的木芙花(Hibiscus sabdariffa，尼日利亚俗称Zobo)和拉菲亚(Raphia hookeri)酒的水提物的发酵对其营养、抗氧化和感官性能的影响。对新鲜混合制剂和室温发酵72 h(第3天)的葡萄糖、可溶性蛋白、维生素C含量、抗氧化活性和感官特性(颜色和味觉)进行了评价。葡萄糖的消耗显著(p P80 - z20 (95.90%) > P60 - Z40 (95.17%) > P0 - Z100 (90.94%) >P20 - z80 (71.30%) > P40 - z60(66.42%))。可溶性蛋白浓度也随发酵而降低，其中P100 - Z0和P60 - Z40分别降低了25.97%和5.35%。P80 - Z20的DPPH(2,2 -二苯基-1-苦味肼基)自由基清除活性最高(72.20%)。感官评价结果表明，P80-Z20烟叶酒/佐博提取物混合物为最佳组合，该组合既保持了迷人的红色，又保持了棕榈酒的甜味，并优化了佐博提取物的抗氧化性能

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Nigerian Journal of Science and Environment

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