Bacterial fermentation induced mineral dynamics during the production of Mbuja fromHibiscus sabdariffa seeds in earthen-ware pots

Abstract

In the northern parts of Cameroon, Hibiscus sabdariffa seeds are traditionally fermented in earthen-ware pots to produce a condiment known as Mbuja. This study was carried out to access the effect of fermentation on the mineral content of Hibiscus sabdariffa seeds during the process of fermentation. The bacterial species associated with this process of fermentation were screened, numbered and identified at the beginning and at the end of the process. Similarly, the mineral content of grains was determined at these two stages of Mbuja processing. Calcium, magnesium, sodium, aluminium, iron, manganese, zinc and copper were analysed. Results showed that Bacillus and lactic acid bacteria were the main species occurring in the fermentation process. The proportion of each specie varied with the stage of the process. Significant increases were observed in the levels of Mg, Na, Al, Fe, Mn and Zn in the seeds following fermentation. On the other hand, the levels in Ca decreased while Cu levels did not change. A selective diffusion process of minerals is involved.

Assessment of Indian cooking practices and cookwares on nutritional security: A review

“…Domestic water pots for potable water usage are the most common example of this (Trivedi et al, 2017). Beverages fermented in earthen pots are more intoxicating and of higher yield and earthen wears put a positive effect on minerals content (Roy et al, 2012;Mohamadou et al, 2008). Traditional preparation of Mbujha in earthenware pots by fermenting Hibiscus sabdariffa seeds significantly increases the aluminium, manganese, magnesium, sodium, zinc and decreases the calcium level (Mohamadou et al, 2008).…”

“…Beverages fermented in earthen pots are more intoxicating and of higher yield and earthen wears put a positive effect on minerals content (Roy et al, 2012;Mohamadou et al, 2008). Traditional preparation of Mbujha in earthenware pots by fermenting Hibiscus sabdariffa seeds significantly increases the aluminium, manganese, magnesium, sodium, zinc and decreases the calcium level (Mohamadou et al, 2008). It is observed that boiling of water in earthen pots decreases the heavy metal concentration in water due to soil composition (Kandavel et al, 2015).…”

Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment

“…Food quality is generally influenced by the processing techniques used. It was found to be largely influenced by a variety of factors and micro-organisms (Mohamadou et al, 2008). Since old time, various methods have been used to process and to preserve foods.…”