Authors : B.A. Mohamadou , C.M.F. Mbofung and D. Thouvenot
Abstract: This study was designed to determine the functional potential of Mbuja, a traditional condiment produced by fermentation of Hibiscus sabdariffa seeds. Antioxidant activity, total phenols and micro-organisms with probiotic action were analysed for samples of 9 origins and compared to that of crude non fermented seeds of Hibiscus sabdariffa. The antioxidant activity was assessed by measuring their DPPH-radicals scavenging ability, the total phenols were analysed according to the Folin-Ciocalteu method. Bacteria belonging the lactic acid group and to Bacillus genera were screened and characterized. Antioxidant activity varied from 74 to 83% for samples of Mbuja and was always significantly higher than that of crude non-fermented seeds of Hibiscus sabdariffa. Total phenols ranged between 0.35 and 0.54 mg 100 g 1 for Mbuja of different origins. Bacteria belonging to the Bacillus genera were the most important in number isolated while appreciable proportion of lactic acid bacteria was numbered. The increase of both antioxidant activity and phenols could be due the metabolic activity of these micro-organisms. These results suggest that Mbuja is a cheap functional food that provides both antioxidants and probiotics organisms. Its production and consumption could therefore contribute to the consumers health.
B.A. Mohamadou , C.M.F. Mbofung and D. Thouvenot , 2007. Functional Potential of a Product from Traditional Biotechnology:Antioxidant and Probiotic Potential of Mbuja, Produced by Fermentation of Hibiscus sabdariffa Seeds in Cameroon . Journal of Food Technology, 5: 164-168.