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

Daoudou Bakari; Tchoing Hyacinthe; Yaya Garga; Bayoï James Ronald; Djoulde Darman Roger; Tatsadjieu Ngoune Leopold

doi:doi:10.11648/j.wjfst.20230703.14

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

Daoudou Bakari, Tchoing Hyacinthe, Yaya Garga, Bayoï James Ronald, Djoulde Darman Roger, Tatsadjieu Ngoune Leopold

Published in World Journal of Food Science and Technology (Volume 7, Issue 3)

Received: 8 July 2023 Accepted: 25 July 2023 Published: 5 August 2023

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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), 2024. Published by Science Publishing Group

Keywords

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

References

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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

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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

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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

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@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}
}

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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  -

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Author Information

Daoudou Bakari

Department of Biological Sciences, Faculty of Science, University of Maroua, Maroua, Cameroon
Tchoing Hyacinthe

Department of Biological Sciences, Faculty of Science, University of Maroua, Maroua, Cameroon
Yaya Garga

Department of Biological Sciences, Faculty of Science, University of Maroua, Maroua, Cameroon
Bayoï James Ronald

Department of Biological Sciences, Faculty of Science, University of Maroua, Maroua, Cameroon
Djoulde Darman Roger

Department of Agriculture, Livestock and by Products, National Advanced School of Engineering of Maroua, University of Maroua, Maroua, Cameroon
Tatsadjieu Ngoune Leopold

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

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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

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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

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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

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@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}
}

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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  -

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