Evaluation Of Physico-Chemical Properties And Proximate Composition Of Probioticated Ginger-Based Beverages

Authors

  • T. M. Ukeyima Department of Food Science and Technology University of Agriculture, Makurdi, Benue State
  • H. A. Adeniran Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State
  • S. H. Abiose Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State

Keywords:

Physico-chemical, proximate, probiotic bacteria, ginger beverage

Abstract

The study evaluated the effect of probiotication on the physico-chemical characteristics and proximate composition of two ginger-based functional drinks. Probiotic ginger and ginger with garlic beverages were produced by inoculating the beverages with Lactic acid bacteria (LAB), Lactobacillus plantarum and Lactobacillus bulgaricus isolated from fermented sorghum grains and yoghurt, respectively. The beverages were stored at both ambient (27 ± 1 °C) and refrigeration (4 ± 1 °C) temperatures for a period of four weeks. Titratable acidity, pH, reducing sugars and proximate composition of the beverages were determined. Results showed that probiotic isolates reduced the pH of the beverages from 4.17 ± 0.40 to 3.04 ± 0.20 and increased the titratable acidity from 0.35 ± 0.10 to 0.84 ± 0.15. There was a reduction in total reducing sugars and carbohydrate content from 0.65 ± 0.22 mg/ml and 7.88 ± 0.03 % to 0.51 ± 0.15 mg/ml and 6.71 ± 0.10%, respectively. The crude protein and fat content increased from 2.33 ± 0.02 to 2.72 ± 0.01 % and 0.05 ± 0.01 % to 0.29 ± 0.02%, respectively throughout the period of storage. Health promoting drinks with minimal physico-chemical and proximate changes could be produced by inoculating ginger-based beverages with probiotic LAB.

Author Biographies

T. M. Ukeyima, Department of Food Science and Technology University of Agriculture, Makurdi, Benue State

Department of Food Science and Technology

University of Agriculture, Makurdi, Benue State

H. A. Adeniran, Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State

Department of Food Science and Technology,
Obafemi Awolowo University,
Ile-Ife, Osun State

S. H. Abiose, Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State

Department of Food Science and Technology,
Obafemi Awolowo University,
Ile-Ife, Osun State

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Published

2009-11-01

How to Cite

Ukeyima, T. M., Adeniran, H. A. ., & Abiose, S. H. (2009). Evaluation Of Physico-Chemical Properties And Proximate Composition Of Probioticated Ginger-Based Beverages. Ife Journal of Technology, 18(2), 19–25. Retrieved from https://ijt.oauife.edu.ng/index.php/ijt/article/view/32