Tchekessi C. K. Célestin1,
,
Houssou-Goe M. J. Bérénice1,
Koudoro Yaya2,
Yete Pélagie3,
Kougblenou Sylvain4,
Gandeho G. Justin1,
Sachi Pivot1,
Banon S. B. Jultesse1,
Agbangnan Dossa C. Pascal2,
Bokossa Y. Innocent1,
Agbangla Clément5 1Food Health Safety Research Unit, Laboratory of Microbiology, Food Technology and Phytopathology, Faculty of Sciences and Techniques, University of Abomey-Calavi, Abomey-Calavi, Benin
2Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
3Laboratory of Physical Chemistry, Materials and Molecular Modeling, Faculty of Sciences and Techniques, University of Abomey-Calavi, Abomey-Calavi, Benin
4Section of Hygiene, Water and Food, National Public Health Laboratory, Ministry of Health, Cotonou, Benin
5Laboratory of Genetics and Biotechnology, Faculty of Sciences and Techniques, University of Abomey-Calavi, Abomey-Calavi, Benin
American Journal of Food and Nutrition.
2023,
Vol. 11 No. 2, 46-54
DOI: 10.12691/ajfn-11-2-3
Copyright © 2023 Science and Education PublishingCite this paper: Tchekessi C. K. Célestin, Houssou-Goe M. J. Bérénice, Koudoro Yaya, Yete Pélagie, Kougblenou Sylvain, Gandeho G. Justin, Sachi Pivot, Banon S. B. Jultesse, Agbangnan Dossa C. Pascal, Bokossa Y. Innocent, Agbangla Clément. Microbiological, Physicochemical and Nutritional Assessment Quality of Three Types of
Kombucha Drinks Produced from Local Herbs and Lipton Tea in Benin.
American Journal of Food and Nutrition. 2023; 11(2):46-54. doi: 10.12691/ajfn-11-2-3.
Correspondence to: Tchekessi C. K. Célestin, Food Health Safety Research Unit, Laboratory of Microbiology, Food Technology and Phytopathology, Faculty of Sciences and Techniques, University of Abomey-Calavi, Abomey-Calavi, Benin. Email:
tchecokice@yahoo.frAbstract
The present study aims to develop high health safety and nutritional beverages from SCOBY (Symbiotic Culture Of Bacteria and Yeast), Lipton tea and local plants in Benin. To do this, three types of drinks, two of which are based on local plants which are fake kinkeliba (Cassia occidentalis) and lemongrass (Cymbopogon citratus) have been produced. The methodology of the work consisted in infusing for 24 hours on the one hand 500g of fresh leaves of each plant (fake kinkeliba and lemongrass) and on the other hand 20g of Lipton in 5L of boiling water containing 500g of sugar. Then 500g of SCOBY was added to the filtrate of each infusion and the mixtures were left to ferment. Then the analysis were carried out according to the standards of analysis in microbiology, physicochemistry and nutritional. Microbiological analysis revealed that the three types of drinks were free of pathogenic germs and indicators of good hygiene and manufacturing practices (GHPs and GMPs) such as Escherichia coli, Staphylococcus aureus, salmonella and Anaerobic bacteria Sulfito-Reducers. Physicochemical analysis showed that all drinks had a pH between 2.15 and 2.43. The fake kinkeliba drink was the sourest. From a nutritional point of view, all the drinks contained calcium, zinc, iron and vitamin C. However, the Kombucha drink with fake kinkeliba is the richest in mineral salts (calcium: 6.96 mg/100mL; zinc: 0.07 mg/100mL; iron: 0.31 mg/100mL) and vitamin C (0.064 mg/100mL). Beverages also contain phenolic compounds such as total flavonoids, total phenols and tannins. Sensory analysis revealed that the three drinks were accepted by tasters who liked the lemongrass Kombucha drink more. From these results, the Kombucha drink with fake kinkeliba can be recommended to consumers with a nutrient deficit, especially to vulnerable people such as pregnant women, the elderly, and children.
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