PRODUTION OF PROBIOTIC BEVERAGE FROM HIBISCUS SABDARIFFA

ABSTRACT

Probiotics confer protection against pathogen owing to their capacity to compete with pathogens and their displacement by adhering to intestinal epithelial cells. Diverse health benefit extended by probiotics led to their application as functional foods. Zobo drinks was produced from Hibiscus sabdariffa calyces with water at 1000c. The different probiotics 1ml each was incubated into a cooled Zobo drink (200ml). The control has no probiotic treatment. pH, Titrable acidity and viability of the probiotic isolates were the parameters determined during the study using standard methods. Results indicated that the pH of the drink was acidic and the titrable acidity increased for all the samples with increasing period of ambient condition. Bacterial count was dependent on different on different probiotics product inoculated into the roselle drink ranging from 7 x 103 to 6.1 x 104 for sorghum, 4.9 x 104 to 1.10x 105 for corn, 1.9 x 104 to 1.3 x 105 for yoghurt and  2 x 103 to 5 x 105 for the control. Fungal count ranging from 3 x 103 to 4 x103 for sorghum, 2.3 x 104 to 2 x 103 for corn, 1.5 x 104 to 6 x 103 for yoghurt and 2.6 x 104 to 1.1 x 104 for control. Organisms isolated include Lactobacillus acidophilus, Lactobacillus plantarum and Penicillium spp. Probiotic beverage from Hibiscus sabdariffa (Probiotic Zobo) is more preferred than Zobo drink because of its additional benefit to health.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of Tables vii

List of Figures viii

Abstract ix

CHAPTER ONE

INTRODUCTION                                   

1.1 Background 1

1.2 problem statement 3

1.3 General Objectives 3

CHAPTER TWO

LITERATURE REVIEW

2.1 Hibiscus sabdariffa 5

2.2 Description of Roselle. 5

2.3 Probiotics 6

2.4 Probiotics microorganisms 7

2.4.1 Genus lactobacillus 7

2.5 Probiotics and Human Health 8

2.6 The Technology of Probiotics 9

2.7 Functional Properties and Phytochemical 11

2.7.1    Functional foods 11

2.7.2    Functional foods from Plant Sources             11

2.7.3 Phytochemical 12

CHAPTER THREE

MATERIAL AND METHODS

3.1      Collection of Samples         14

3.2      Preparation of Hibiscus sabfariffa sample 14

3.3      Sterilization of Materials 15

3.4      Media used and their preparation 16

3.5      Isolation of Lactobacillus from Hibiscus sabdariffa 16

3.6      Identification of Isolates 17

3.6.1   Macroscopic Examination 17

3.6.2   Microscopic Examination 17

3.6.3   Biochemical test 18

3.6.4   Total Viable Counts 18

3.6.7   Physicochemical Analysis 20

3.7.1   pH Determination             20

3.7.2   Determination of Titrable Acidity 20

CHAPTER FOUR

RESULTS

4.1     Results 21

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1     Discussion 27

5.2     Conclusion 28

5.3     Recommendations 29

References

Appendix

LIST OF TABLES

Table Title page

1     Total viable count of microorganism from Hibiscus sabdariffa (CFU/ml) 22

4 Morphology and biochemical characteristics of lactic acid bacteria 23

2 Total Titrable acidity of the probiotic beverage of Hibiscus sabdariffa 24

3 pH level of probiotic beverage of Hibiscus sabdariffa 25

5 Most probable number (MPN) coliform count 26

LIST OF FIGURES

Figure Title page

   1    Flow chat for processing Zobo drinks   15

CHAPTER ONE

INTRODUCTION

1.1 Introduction

The first “Let food be thy medicine and medicine be thy food” espoused by Hippocrates nearly 2500 years ago, is receiving renewed interest in particular, there has been an explosion of consumer interest in the health enhancing role of specific foods or physiologically active food components, so called functional foods (Hasler,1998).

Clearly all foods are functional as they provide taste, aroma or nutritive value. within the last decade, health promoting functional foods have entered the global market with force as a result of awareness on the part of health sensitive consumers in developed countries, with increases in the ageing population and the increasing prevalence of lifestyle related diseases, many use functional food and diet to reach and maintain optimal health in developing among the higher socio-economic group who now embrace functional foods. (World Bank, 2006; Kuhn, 1998).

Roselle (Hibiscus sabdariffa) an herbaceous upright plant species from the family malvaceae of which members are okro, cotton and kenaf. It much like kenaf but can be distinguished by size of the flower and the shape of seed.

Hibiscus sabdariffa is a vegetable plant of West African origin being widely cultivated in West Africa, Asia, Austria and many tropical countries.in Nigeria it’s widely grown in the North Eastern and middle belts region. (Akanya et al., 1997) it’s locally called “Zoborodo” (Hausa) “Isapa” (Yoruba) and sorrel in English. Different parts of Roselle includes seeds, stems, leaves and calyces. (Purseglove, 1997; Seek, 1997)

The roselle calyces (the outer whorl of the flower) groups are red, dark-red or green (Schippers, 2000).In addition to their use in food, various parts of the roselle plant have been used in traditional medicine for the prevention of disease such as cardiovascular diseases and hypertension (CTA, 2001).

In countries like India roselle calyces are utilized producing refreshing beverages, jellies, jam, sauces and food preserve (Cyldescale et al., 1979).In Nigeria the dried roselle calyces are prepared into a nutritious refreshing drink called “Zobo”. The drink is becoming popular because it’s easily prepared at home and served chilled packed in plastic bottles or polythene films.it serves as income generation source for many women.

However the dried calyces like any other raw material or food is susceptible to deterioration by food borne microbes which can lead to reduction in quality of the drink in terms of color, taste and nutrition. Consumption of probiotics is a natural way of promoting consumers health. Probiotics are beneficial or friendly bacteria, which when ingested favorably after the microbial intestinal balance, inhibit the growth of harmful bacteria, promote good digestion, boost immune function and increase resistance to infection (Scarpignato and Rampai, 1995). Probiotics can digest lactose and symptoms of lactose intolerance diminish as the lactose level in fermented dairy products decreases. Probiotics also synthesize B-group and K vitamins as well as cytoprotective short chain fatty acids and polyamines such as putrescines, spermine and spermidine (Buts et al.,1994).probiotics also functions to relieve digestive ailments such as diarrhea, irritable bowel syndrome(IBS),lactose intolerance and also help to improve health by lowering serum cholesterol levels and prevention of colon cancer by reducing the activity of enzymes participating in carcinogenesis(Przemyslaw and Piotr, 2003).

Probiotics are also involved in the production of several “gut nutrients” such as short chain fatty acids omega-3 unsaturated fatty acids and the amino acids, arginine, cysteine and glutamine (Bengmark, 1998).

Application of probiotics organism is at present limited to dairy products especially to yoghurt, which can only be afforded by the privileged few in the developing countries. Global market for probiotic diary product was worth and 10.2 billion in 2007 led by state in Asia and Europe, which present hold 54 and 30% respectively of the overall market (Beverage world, 2009).

1.2 Problem Statement

Hibiscus sabdariffa is an important flowering plants in the malvacea family (FAO).But surprisingly very little fundamental research, in terms of agronomy productivity and various applications, has been carried out in many developing countries including Nigeria, Hibiscus sabdariffa has not been fully exploited despite the existing potential for a wider application in the food processing and other technological applications. There are health benefits such as soothing colds, opening blocked nose, cleaning up mucous, promoting proper kidney function, helping digestion and helping reduce fever.

The problem of this study was to avail the fundamental scientific information on isolation and identification of lactobacilli from yoghurt, fermented sorghum and maize and subsequent inoculation of sterile Hibiscus sabdariffa extract with the strains.

1.3 General Objectives

The main objectives of this study was to enhance survival and improve the viability of probiotic organisms in Hibiscus sabdariffa.  

1.4 Specific Objectives:

a) The production of probiotic beverage from Hibiscus sabdariffa calyces using strains from yoghurt, sorghum, corn.

b) Detection of microorganisms that serves as the probiotics in the Hibiscus sabdariffa drink.

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