Impact of Fermentation on the Microbiological and Phytochemical Properties of Functional Foods Juiced Together for A Healthy Beverage

Abstract

In this experimental study, the microbiological and phytochemical properties of functional foods (garlic, turmeric, bitter kola, neem leaf, jute leaf and pineapple) juiced together and fermented for 5 days was compared with the one not fermented. Garlic (Allium sativum), ginger (Zingiberofficinate), bitter kola (Garcina kola), turmeric (Curcuma longa), lime (Citrus aurantifolia), neem leaf (Azadirachtaindica) and onion (Allium cepa) were washed, dried, sterilized and grounded aseptically. At first, ginger 50g, turmeric 50g, garlic 20g, bitter kola 10g, onion 30g and neem leaf 30g were weighed into a stainless bowl. Two liters of sterile water at temperature 350C was used to soak the mixed powder for 2 hours, mixed together with mechanical stirrer and screw press was used to squeeze out the juice. Two thousand gram of peeled pineapple was washed, juiced and added to the prepared juice as sweetener. The mixture was divided into two and poured into a separate airtight vessel labeled A and B, both vessels were pasteurized at 620C for 30 minutes. Saccharomyces cerevisae (2g) was introduced to vessel B and allowed to ferment for 5 days at 27±20C. The microbial qualities and phytochemical properties of both fermented and non fermented juice were investigated. The pasteurized juice gave a better microbial quality result when compared with unpasteurized juice. The presence of photochemical in both fermented and unfermented juice indicates that the juice has antioxidant properties which offer protection that reduces the risk of many diseases. Therefore, the beverage pasteurized and not fermented is recommended for a healthy drink especially for malnourished or immunocompromised people.

International Journal of Human and Health Sciences Vol. 10 No. 03 Jul’26 Page: 153-156