| Peer-Reviewed

Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea

Received: 8 July 2023     Accepted: 25 July 2023     Published: 5 August 2023
Views:       Downloads:
Abstract

“Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a source of income to the producers but, its quality attributes and shelf life are still unknown during the fermentation time. This study aimed to evaluate the influence of fermentation time on the quality attributes and shelf life of the “Kargasok” tea. The sweet tea was prepared and fermentation was initiated using “Kombucha” as starter for two weeks. Physicochemical, phytochemical, microbiological and sensory parameters were followed every two days until the fourteenth day using the referenced methods. pH varied from 3.35 to 3; total acidity from 1.35gl-1 to 3.22gl-1; soluble solids content from 9.08°Brix to 10.15°B; total sugar content between 10.43 gl-1 and 2.83 gl-1; alcohol content from 0.12gl-1 to 5.89gl-1 and conductivity from 1080µs/cm to 1326 µscm-1. The polyphenol and flavonoid contents were 4.55gL-1 and 22.78gL-1 respectively; an average tannin content of 14.50 gl-1; a scavenging activity (DPPH) of 68.38g EqTl-1 with ferric reducing power (FRAP) of 59.55gl-1 were recorded. Despite the presence of yeasts and moulds, the beverage displayed an acceptable hygienic quality. This drink was more appreciated from the eighth day of fermentation. Results above suggest that “Kargasok” could be used as potential functional beverage.

Published in World Journal of Food Science and Technology (Volume 7, Issue 3)
DOI 10.11648/j.wjfst.20230703.14
Page(s) 67-76
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

“Kargasok” Tea, Physicochemical, Hygienic Quality, Processing, Fermentation

References
[1] Cissé O. I. K., Ayessou N. C., Ndiaye B., Cissé M., Sakho M. and Diop C. M, (2018). Stabilisation of Boumkaye’s drink for accessibility in the markets. European Scientific Journal, 14 (34), 82-91.
[2] Ranaivosoa Rina Fara (2009). Contribution à l’étude de la production de boisson fermentée à base de thé kombucha. Mémoire de fin d’étude en vue de l’obtention du diplôme d’ingénieur en génie chimique. Université d’Antananarivo. Madagascar. Pages 73.
[3] Daoudou B., Nouhou M., Yaya G., Bayoï J. R., Tatsadjieu N. L. (2023). Traditional Manufacturing and Characterisation of “Kargasok”, an Indigenous Tea Made in the Far North Region, Cameroon, 5 (3): 72-81.
[4] Muyanja, C., Birungi, S., Ahimbisibwe, M., Semanda, J. and Namugumya, B. S. (2010). Traditional processing, microbial and physicochemical changes during fermentation of malwa. African Journal of food agriculture nutrition and development, 10: 16-20.
[5] Dubois, M., K. Gilles, J. K. Hamilton, P. A. Rebers and F. Smith (1956). Colometric method for determinations of sugars and related substances. Analyt. Chem., 280: 350-356.
[6] Mahmoudi I, S., Khali, M., et Mahmoudi, N. (2013). Etude de l’extraction des composés phénoliques de différentes parties de la fleur d’artichaut (Cynara scolymus L.). Nature and Technologie, 9: 35- 40.
[7] Dukic -Bozin Mimica, B., N., Samojlik, I., Goran, A., & Igic, R. (2008). Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food chemistry, 111 (4): 925-929.
[8] Kouamé, Lucien Patrice and Kouadio, Eugène Jean Parfait and Gbotognon, Jaures Oscar and Fagbohoun, Jean Bedel and Kanga, Kouassi Armand and Monnet, Yapo Thierry and Konan, Kouassi Hubert and Diomande, Mabintou (2021). Bioactives and Antimicrobial Potential of Processing by Products of Four Mango Varieties (Magifera indica Varieties Amelie, Kent, Keitt and Brooks) from the Poro Region (Ivory Coast). International Journal of Biochemistry Research & Review, 30 (5): 19-28.
[9] Benzie, L. F. F., and Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) on a measure of antioxidant power: the FRAP assay. An analytical Biochemistry, 23 (9): 70-76.
[10] Sun T., Tang J. and powers J. R. (2005). Effect of pectolytic enzyme preparations on the phenolic composition and antioxydant activity of asparagus juice. Journal of Agricultural and Food Chemistry, 113: 964-969.
[11] Smith, L. B., T. L. Fox and F. F. Busta (1985). Comparison of a dry medium culture plate (Petrifilm SM plates) method to the aerobic plate count method for enumeration of mesophilic aerobic colony-forming units in fresh ground beef. J. Food Protect., 48: 1044-1045.
[12] Zernadji Widad et Chebchoub Fatiha (2018). Essai de la fabrication d’une boisson fermentée à base de jus de la fraise et de lactosérum. Master Académique en biologie, Option: Technologie Agroalimentaire et Contrôle de Qualité. Université de Jijel, Algérie. P 84.
[13] Idise, Okiemute. Emmanuel. (2012). Studies of wine produced from pineapple (Ananas comosus). International Journal for Biotechnology and Molecular Biology Research, 3 (1), 1-7.
[14] Bourgou, S., Serairi beji, R., Medini, F., Ksouri, R (2016). Effet du solvant et de la méthode d’extraction sur la teneur en composés phénoliques et les potentialités antioxydantes d’Euphorbia helioscopia, Journal of new sciences, Agriculture and Biotechnology, 28 (12): 1649-1655.
[15] Peerajan S., Chaiyasut C., Sirilun S., Chaiyasut K., Kesika P., and Bhagavathi Sivamaruthi B. U. (2016). Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation. Journal of Food Science and Technology (Campinas), 36 (1): 78-87.
[16] Rodriguez, H., Curiel, J. A., Landante, J. M., De Las Rivas, B., Felipe, F. L., Gomez-Cordovés, C. (2009). Food phenolics and lactic acid bacteria. International Journal of Food Microbiology 132: 79-90.
[17] Di Cagno, R., Filannino, P. et Gobetti M. (2016). Vegetable and Fruit Fermentation by lactic acid bacteria. Biotechnology of Lactic Acid Bacteria, 2: 216-230.
[18] Suffys S. (2021). Etude et développement d’une boisson fonctionnelle fermentée à base de sobacha (infusion japonaise à base de graines de sarrasins torréfiées). Thèse de Master en bioingénieur: chimie et bioindustries. Université de Liège. Liège. Belgique. Pages 116.
[19] Zerrouki Souhaib, Rachida Rihanib, Karima Lekikota and Ibtissem Ramdhanea (2021). Enhanced biogas production from anaerobic digestion of wastewater from the fruit juice industry by sonolysis: experiments and modelling. Water Science & Technology, 84 (3): 644–655.
[20] Yang E. J., Kim S. I., Park S. Y., Bang H. Y., Jeong J. H., So J. H., Rhee I. K., Song K. S. (2012). Fermentation enhances the in vitro antioxidative effect of onion (Allium cepa) via an increase in quercetin content. Food Chem. Toxicol., 50: 2042−2048.
[21] Mbaiogaou A., Hema A., Ouédraogo M., Palé E., Naitormbaide M., Mahamout Y., Nacro M. (2013). Etude comparative des teneurs en polyphenols et antioxydants totaux d’extraits de graines de 44 variétés de voandzou (Vigna Subterranea L. Verdcourt). International Journal of Chemical Science, 7: 861-871.
[22] Iberraken Zahia (2016). Analyse physicochimique et microbiologique d’un jus IFRUIT. Mémoire de Master. Université A. MIRA. Bejaia. Algérie. Pages 75.
[23] Ariech Mounira (2019). Microorganismes dans l’industrie agroalimentaire (MIAA). Mémoire de Master en Alimentation, nutrition et pathologies. Université Mohamed BOUDIAF- M’sila. Algérie. Pages 88.
[24] Tlendrebeogo, P. M. S. (2014). Evaluation de la qualité microbiologique et physico-chimique du lait de souchet de bouche au burkina faso. Mémoire en vue de l’obtention du diplôme professionnelle en génie biologique Option Agroalimentaire, U, pays, ville, 72 pages.
[25] Ji-Yeon Lee, Sang-Soon Kim and Dong-Hyun kang (2015). Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating. Food science and technology, 62 (1): 83-88.
[26] Bulembe (2018). Analyse organoleptique du jus de carotte oxyde à base du jus de citron dans la ville de goma. Annales de l'Unigom, 2: 178-190.
[27] Daoudou B., J. R. Bayoï, Yaya G., R. Djoulde D., L. T. Ngoune (2022). Traditional processing quality assement of a fermented date-based beverage made for northen Chad. American journal of food technology. 17 (1). P 10-17.
Cite This Article
  • APA Style

    Daoudou Bakari, Tchoing Hyacinthe, Yaya Garga, Bayoï James Ronald, Djoulde Darman Roger, et al. (2023). Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea. World Journal of Food Science and Technology, 7(3), 67-76. https://doi.org/10.11648/j.wjfst.20230703.14

    Copy | Download

    ACS Style

    Daoudou Bakari; Tchoing Hyacinthe; Yaya Garga; Bayoï James Ronald; Djoulde Darman Roger, et al. Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea. World J. Food Sci. Technol. 2023, 7(3), 67-76. doi: 10.11648/j.wjfst.20230703.14

    Copy | Download

    AMA Style

    Daoudou Bakari, Tchoing Hyacinthe, Yaya Garga, Bayoï James Ronald, Djoulde Darman Roger, et al. Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea. World J Food Sci Technol. 2023;7(3):67-76. doi: 10.11648/j.wjfst.20230703.14

    Copy | Download

  • @article{10.11648/j.wjfst.20230703.14,
      author = {Daoudou Bakari and Tchoing Hyacinthe and Yaya Garga and Bayoï James Ronald and Djoulde Darman Roger and Tatsadjieu Ngoune Leopold},
      title = {Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea},
      journal = {World Journal of Food Science and Technology},
      volume = {7},
      number = {3},
      pages = {67-76},
      doi = {10.11648/j.wjfst.20230703.14},
      url = {https://doi.org/10.11648/j.wjfst.20230703.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230703.14},
      abstract = {“Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a source of income to the producers but, its quality attributes and shelf life are still unknown during the fermentation time. This study aimed to evaluate the influence of fermentation time on the quality attributes and shelf life of the “Kargasok” tea. The sweet tea was prepared and fermentation was initiated using “Kombucha” as starter for two weeks. Physicochemical, phytochemical, microbiological and sensory parameters were followed every two days until the fourteenth day using the referenced methods. pH varied from 3.35 to 3; total acidity from 1.35gl-1 to 3.22gl-1; soluble solids content from 9.08°Brix to 10.15°B; total sugar content between 10.43 gl-1 and 2.83 gl-1; alcohol content from 0.12gl-1 to 5.89gl-1 and conductivity from 1080µs/cm to 1326 µscm-1. The polyphenol and flavonoid contents were 4.55gL-1 and 22.78gL-1 respectively; an average tannin content of 14.50 gl-1; a scavenging activity (DPPH) of 68.38g EqTl-1 with ferric reducing power (FRAP) of 59.55gl-1 were recorded. Despite the presence of yeasts and moulds, the beverage displayed an acceptable hygienic quality. This drink was more appreciated from the eighth day of fermentation. Results above suggest that “Kargasok” could be used as potential functional beverage.},
     year = {2023}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea
    AU  - Daoudou Bakari
    AU  - Tchoing Hyacinthe
    AU  - Yaya Garga
    AU  - Bayoï James Ronald
    AU  - Djoulde Darman Roger
    AU  - Tatsadjieu Ngoune Leopold
    Y1  - 2023/08/05
    PY  - 2023
    N1  - https://doi.org/10.11648/j.wjfst.20230703.14
    DO  - 10.11648/j.wjfst.20230703.14
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 67
    EP  - 76
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20230703.14
    AB  - “Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a source of income to the producers but, its quality attributes and shelf life are still unknown during the fermentation time. This study aimed to evaluate the influence of fermentation time on the quality attributes and shelf life of the “Kargasok” tea. The sweet tea was prepared and fermentation was initiated using “Kombucha” as starter for two weeks. Physicochemical, phytochemical, microbiological and sensory parameters were followed every two days until the fourteenth day using the referenced methods. pH varied from 3.35 to 3; total acidity from 1.35gl-1 to 3.22gl-1; soluble solids content from 9.08°Brix to 10.15°B; total sugar content between 10.43 gl-1 and 2.83 gl-1; alcohol content from 0.12gl-1 to 5.89gl-1 and conductivity from 1080µs/cm to 1326 µscm-1. The polyphenol and flavonoid contents were 4.55gL-1 and 22.78gL-1 respectively; an average tannin content of 14.50 gl-1; a scavenging activity (DPPH) of 68.38g EqTl-1 with ferric reducing power (FRAP) of 59.55gl-1 were recorded. Despite the presence of yeasts and moulds, the beverage displayed an acceptable hygienic quality. This drink was more appreciated from the eighth day of fermentation. Results above suggest that “Kargasok” could be used as potential functional beverage.
    VL  - 7
    IS  - 3
    ER  - 

    Copy | Download

Author Information
  • Department of Biological Sciences, Faculty of Science, University of Maroua, Maroua, Cameroon

  • Department of Biological Sciences, Faculty of Science, University of Maroua, Maroua, Cameroon

  • Department of Biological Sciences, Faculty of Science, University of Maroua, Maroua, Cameroon

  • Department of Biological Sciences, Faculty of Science, University of Maroua, Maroua, Cameroon

  • Department of Agriculture, Livestock and by Products, National Advanced School of Engineering of Maroua, University of Maroua, Maroua, Cameroon

  • Department of Food Technology and Quality Control, University Institute of Technology, University of Ngaoundere, Ngaoundere, Cameroon

  • Sections