ABSTRACT
This work explores 10 days fermentation of beetroot juice using Lactic Acid Bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) which was carried out to enhance the nutritional quality and shelf life of beetroot. Beetroot was analyzed using the standard methods for proximate analysis. Carbohydrate was calculated by difference, the mineral content of beetroot was determined by the dry acid extraction method. Lactic acid bacterial load during the course of fermentation was checked by pour plate technique. Proximate analysis of beetroot showed that there was increase in nutrient composition during the course of fermentation. Result of proximate composition of beetroot (Beta vulgaris) indicates that the highest protein content was achieved with L. bulgaricus (1.87%) on the 10th day of fermentation. The fat decrease as fermentation proceeds and the highest decrease occurred in L. bulgaricus fermented juice (0.04%). The percentage ash increased slightly in both fermented juices but higher in the fermented juice inoculated with L. bulgaricus (1.19%). The moisture content decreased and the highest decrease was achieved with L. bulgaricus (84.44%). Carbohydrate content increased and was higher in the sample inoculated with L. bulgaricus (12.46%). The result in mineral content of the fermenting beetroot juice decreased significantly with L. plantarum and L. bulgaricus as fermentation time increase. The decrease in calcium was higher with L. plantarum (1.68mg/100ml). Magnesium also reduced and the decrease was higher with L. plantarum (1.12mg/100ml). Similarly, potassium and sodium reduced significantly with fermentation time and the highest decrease was achieved with L. plantarum (3.17mg/100ml and 6.92mg/100ml respectively). The decrease in phosphorus was higher in L. bulgaricus fermented juice (13.34mg/100ml). The result of Lactic acid bacterial load shows that there was an initial high increase from the zero day to the 2nd day on both fermenting juice. Then, a maximum increase was recorded for both Lactobacillus species after 4 days of fermentation whereby the mean Lactic acid bacterial loads stood at 2.08 × 107 CFU/ml and 2.56× 107 CFU/ml for L. plantarum and L. bulgaricus fermented juice respectively. From the 6th day of fermentation, a decline was recorded for both sample in which the load decreased from 2.08 × 107 CFU/ml to 1.01 × 107 CFU/ ml at the 10th day of fermentation by L. plantarum while the load decreased from 2.56 × 107 CFU/ml to 1.18 × 107 CFU/ml in L. bulgaricus fermented beetroot juice. This result reveals that the beetroot juice contain appreciable amounts of nutrients that justifies its use in treatment of different ailments and also its fermentation will make it a good functional beverage.
TABLE OF CONTENT
Title
page i
Certification ii
Dedication
iii
Acknowledgement
iv
Table
of contents
v
List of
tables
vii
List of
pictures viii
Abstract
ix
CHAPTER ONE
1.1 INTRODUCTION
1-3
1.2 Aim
and Objectives
3-4
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1
Fermentation
5-6
2.2
Purposes of fermentation 6
2.3
Advantages of fermentation
7
2.4
Disadvantages of fermentation
7
2.5
Factors hampering the development of fermented food
8
2.6
Beetroot
8-9
2.7
Health benefits of consuming beetroot
9-
13
2.7.1
Bioavailability
13-14
2.72
Oxidative Stress
14-15
2.7.3
Inflammation
15
2.8
Fermentation of Beetroot juice 15
2.9
Lactic acid bacteria
16-17
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1
Source of Materials
18
3.2
Sample Preparation
18
3.3
Fermentation of Beetroot Juice
18-19
3.4
Inoculation of Beetroot Juice 19
3.5
Proximate Analysis
19
3.5.1
Ash Content Determination
20
3.5.2
Fat Content Determination
20-21
3.5.3
Crude Protein Determination
21-22
3.5.4
Determination of Moisture Content
23
3.5.5
Determination of Carbohydrate
23-24
3.6
Determination of Minerals
24
3.6.1
Determination of Calcium and Magnesium
24-25
3.6.2
Determination of Potassium and Sodium
25-26
3.6.3
Determination of Phosphorus
26-27
3.7
Determination of Lactic acid bacterial Load
27
3.8
Statistical Analysis
28
CHAPTER FOUR
4.0
Result
29
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION AND
RECOMMENDATION
5.1
Discussion
33-36
5.2
Conclusion
36
5.3
Recommendation
37
Reference
38-46
Appendix
47-49
List of Tables
Table
1
30
Table
2 31
Table
3
32
List of
Pictures
Picture
1
50
Picture
2
51
Picture
3
52
Picture
4
53
CHAPTER
ONE
1.1
INTRODUCTION
Beta vulgaris (Chenopediceae) also known as garden beet or red beet in
the US scientific literature and beetroot in Europe and many other countries
around the world, is a herbaceous biennial or rarely perennial plant. It has a
long history dating to the second millennium BC. The first cultivated forms
were believed to have been domesticated in the Mediterranean, but were
introduced to the Middle East, India and finally China by 850AD.
These were used as medicinal plants
in Ancient Greece and medieval Europe. Their popularity declined in Europe
following the introduction of spinach. Beta
vulgaris is best known in its numerous cultivated varieties, the best known
of which is the purple root vegetable known as the beetroot or garden beet. The
“earthly” taste of some beet root cultivars comes from the presence of
geosimin. Researchers have not yet answered whether it is produced by symbiotic
soil living in the plant (Lu et al., 2003).
Beetroot contains the bioactive agent betalains which supports healthy liver
function (Vali et al., 2007). It was
found that beetroot inhibits nitrosodimethylamine (NDMA) formation 96). In a
study to determine the estimated Glycemic index of various foods, it was
concluded that beetroot has a medium G.I of 64 (Babek et al., 2000). It is used in treatment of cardiovascular diseases
(Olth et al.,2005) and blood pressure
(Ahulwalia, 2008). Proximate and nutrient analysis of medicinal plants, edible
fruits and vegetables plays a crucial role in assessing their nutritional
significance (Pandey et al., 2006).
As various medicinal plant species are also consumed as food along with their
medicinal benefits, evaluating their nutritional significance can help to
understand the worth of these plant species (Pandey et al., 2006). This study therefore focuses on the proximate
composition, mineral analysis of Beta
vulgaris root with a view to assess the nutritional potential in relation
to its ethno medicinal uses.
Beetroot
is the root of the sugar beet crop. The crop is botanically called Beta vulgaris. It is a measure of the
plant family Chenopodiaceae and is reported to be the second important sugar
crop after sugar cane. According to Brar
et al., (2015), the crop is regarded as a crop of the temperate region but
as currently spread to many sub-tropical countries across many continents of
the world including: Africa, America, Europe. Kumar and Pathak (2013) reported
that the crop is grown successfully in 57 countries of the world.
The
beetroot is a root crop and the sugar is harvested from the roots. It is a
major source of taste sugar (21.8%) in the world (Shrivastava 2006). Juices
produced from beetroot are reported to be nutritionally high and with high
health powering potentials. List of health benefits of the beetroot juice
include: Lowering blood pressure, anti-cancer properties, body detoxification,
immune boosting etc.
Lactobacillus
are probiotics and have been successfully used in the fermentation diary and
other products. They are also known to belong to GRAS microorganisms (Generally
Regarded As Safe). The project is expected to free impact into the activity of
the Lactobacillus as well as juice
fermentative products.
Beta vulgaris, commonly known as red beet or sugar beet, is the most
common variety found in Britain, Central as well as North America.
Researchers are now focusing on
functional beverages, made from fruits and vegetables by means of controlled
fermentation using probiotic bacteria such as
L. bulgaricus, L. plantarum, Streptococcus thermophillus, L.
casei, Bifidobacterium bifidum, B. infantis, since they are abundantly present in
the human digestive tract.
Fermented functional beverages are
non-alcoholic beverages, which on consumption bring about an increase in the
total number of Lactic acid bacteria (LAB) in the intestinal tract, which helps
in enhancing immunity against some common pathogens. Fermented vegetable and
fruit beverages are also very beneficial for people with lactose intolerance.
Among many other health benefits,
fermented functional beverages are also expected to help in the prevention of
different kinds of cancers like colon cancer, since the LAB present in the
beverage decrease the level of carcinogens and an enzyme called β
glucouronidase. After a few trials in humans, it was again suggested that the
anti-cancer activity of LAB could be due to a decrease in the activity of
enzyme glucuronidas. However, the data for humans is not sufficient to well
establish the research. Therefore, this research aimed at producing a
functional beverage by fermenting Beta
vulgaris by a co-culture of L.
plantarum and L. bulgaricus to
determine the proximate composition, Mineral analysis of the beetroot juice as
well as the microbial load of the fermented beetroot juice.
1.2
AIM
AND OBJECTIVES
The
aim of this project work is to ferment beetroot juice using Lactobacillus species. Against the above
backgrounds, this project was conceived to study the fermentation of beetroot
juice using Lactobacillus
species. The objectives include
specifically the following:
·
Production of juice from
beetroot.
·
To use different Lactobacillus species to ferment
beetroot juice.
·
Evaluation of
fermentative dynamics of the fermenting juice through the assessment of the
different products of fermentation.
·
Determination of
proximate composition and mineral content of the fermented juice.
·
Comparison of the fermentative
capacity of the different species of Lactobacillus.
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