Production, microbial and physico-chemical evaluation of ‘dawadawan botso’ (a condiment) produced by the fermentation of Hibiscus sabdariffa seeds

Abstract

Production and physico-chemical characteristic of ‘dawadawan botso’ was evaluated. A decrease in pH was observed after the second fermentation from an initial pH of 8.10 after cooking to 7.63. The mean bacteria count was between 2.7x10⁴ CFUg^-1 to 1.7x10⁶ CFUg^-1. The organisms associated with fermented dawadawan botso were isolated and identified as Bacillus Pumilus, Bacillus subtilis, Brevibacillus laterosporus, Paenibacillus polymyxa, Bacillus amyloliquefaciens, Bacillus licheniformis, Brevibacillus brevis, Leuconostoc mesenteriodes, Lactobacillus plantarum, Pediococcus pentasaceus and Staphylococcus species. Bacillus species appear to be the dominant microflora involved in the fermentation. The proximate composition and mineral content revealed variations at (P < 0.05) level between unfermented and fermented seeds of H. sabdariffa with lipid having a value of 17.60 and 17.17%; protein value 15.94 and 25.19%; then carbohydrate was 37.96 and 15.98%. This suggests that ‘dawadawan botso’ is a good and cheap source of protein for the lower class, who cannot afford other expensive sources of proteins and its consumption may have health benefit due to the presence of probiotic bacteria.

Keywords: Hibiscus sabdariffa, alkaline fermentation, proximate composition, mineral content, Bacillus sp, Lactic acid bacteria