Sensory and Nutritional Evaluation of Fermented and Unfermented Beetroot-ginger- garlic Beverages

Abstract

The study was carried out to produce beetroot-ginger-garlic drink. The drink was produced with the mixture of beetroot, ginger and garlic at the ratio of 4:2:1 respectively. Two different drinks were produced, one was fermented for 24 hrs while the other unfermented, was soaked in water for 2hrs. The fermented and unfermented drinks were divided into two and poured into four separate 75 cl containers. Sugar (4 g) was added into one fermented and one of unfermented 75 cl containers while no sugar was added to the others. Bacteriological examination, proximate analysis, and micronutrient content were determined. Sensory evaluation was carried out using hedonic rating test. The results obtained were analyzed statistically using degree of freedom. Isolated organisms from the drinks was Lactobacillus sp. which was only isolated from fermented beet root ginger- garlic beverage. Proximate analysis showed very minimal variations in moisture, ash, fiber, protein, fat, and carbohydrate content between fermented and unfermented drinks. Micronutrient content showed significant differences in selenium, calcium, zinc, copper, iron, magnesium, sodium, lead, cadmium, and potassium. Sensory evaluation showed significant differences in taste, mouth feel, flavor, and overall acceptability. The sensory showed that fermented beetroot-ginger-garlic drink with sweetener have highest overall acceptability (5.67±0.58) followed by fermented beetroot-ginger-garlic beverage without sweetener (5.33±0.58) and unfermented beetroot-ginger-garlic beverage without sweetener (2.33±0.58) have the least overall acceptability. Fermented and unfermented beetroot-ginger- garlic drinks have potential nutritional benefits and acceptable sensory properties. This study provides insights into the production and evaluation of functional beverages from beetroot-ginger-garlic and the beverage is better fermented before drinking.