National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In Côte d'Ivoire, tamarind is used to produce a very popular beverage called ‘tomidji’, whose nutritional and microbiological quality is unsatisfactory. This study was conducted to enhance the nutritional and microbiological quality of tamarind-based beverages by combining spontaneous fermentation with the addition of ingredients. For this purpose, various tamarind-based beverages were produced, with or without the addition of ginger and/or turmeric. These bevrages were then left to ferment for 48 h. During fermentation, the biochemical and microbiological characteristics were determined using standardised methods. The results showed that the beverage produced exclusively from tamarind observed a more acidic pH, with a value of 2.1. Those produced with the addition of ingredients recorded pH values between 2.27 and 2.78. After 12 h of fermentation, an increase in reducing sugar content was observed in beverages T (from 0.10 to 0.21 mg/mL), TT (from 0.08 to 0.80 mg/ml) and TG (from 0.12 to 0.80 mg/mL). Furthermore, the tannin content in the TG beverage was found to have decreased significantly after 12 h of fermentation (from 0.749 to 0.351 mg GAE/mL). During fermentation, the number of lactic acid bacteria increased in all beverages, with values ranging from 2.0 ×10³ to 6.0 ×10? CFU/mL. In contrast, yeast and mould counts decreased significantly, as did those of aerobic mesophilic flora (AMF). AMF counts decreased from 8.8 ×10? to 1.0 ×10¹ CFU/mL. With an initial yeast load of 2.102 CFU/mL, yeast was undetectable after 12 hours of fermentation. Weissella confusa was the only species of lactic acid bacteria identified during this fermentation. Finally, indicator or potentially pathogenic bacteria, namely Staphylococcus, E. coli, coliforms, Sulphite-reducing anaerobic bacteria (SRB) and Salmonella were not found in any of the beverages.
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