Formulation and Quality Assessment of a Functional Foléré Beverage Enriched With Tamarind Pulp.

Abstract

Foléré is a traditional Cameroonian non-alcoholic beverage derived from the calyx of Hibiscus sabdariffa. This study evaluated the nutritional, bioactive, physicochemical and microbiological properties of foléré enriched with tamarind (Tamarindus indica) fruit pulp. The beverage was prepared by boiling hibiscus calyces (1:4 w/v), sweetening with 16% sucrose and enriching with 20 mg/mL tamarind extract followed by pasteurisation (65°C/30 min). The resulting red-pigmented drink had a pH of 2.52, 0.54% total acidity, 13.2°Brix total soluble solids, 1545.67 ppm total dissolved solids and 3092 μS/cm electrical conductivity. Despite the high moisture content (82.63%), it contained appreciable levels of reducing sugars (32.42 mg/L), proteins (0.95 mg/L) and carbohydrates (50.7 mg/L). Bioactive compounds included flavonoids (307.02 mg/L), polyphenols (496.11 mg/L), tannins (366.12 mg/L), ascorbic acid (6.5 mg/100 mL) and anthocyanins (68.22 mg/L). Antioxidant activity was notable with 42.88% DPPH inhibition and 654.58 mg/L FRAP value. Microbiological analysis confirmed an acceptable hygienic quality. These findings highlight the potential of tamarind-enriched foléré as a nutritious, antioxidant-rich alternative to imported beverages. Further studies are recommended to assess the shelf life and long-term safety.