Traditional processing, quality, and safety assessment of homemade “djabbe” (Tamarindus indica) juice marketed in several areas in Far North Cameroon

Abstract

Despite a lack of awareness about its quality and safety, tamarind juice, also known as “djabbe” beverage, is one of the most popular cooling drinks consumed in northern Cameroon. This study was carried out to explore traditional processing and assess the qualitative features and safety status of tamarind juice collected from five important areas in the Far North region (Kaele, Maroua, Mokolo, Mora, and Yagoua). Tamarind juice is prepared under unsanitary settings and ingested without being pasteurized, according to the research. Tamarind juice has a very acidic pH (2.6–2.98) and a soluble solid content that is higher than 13°Brix on average. Mora samples showed the largest levels of phenolics (TPC, TFC, and TTC) and carotenoids (β-carotene, lutein, and lycopene) linked with the strongest antioxidant activity (DPPH and FRAP assays), whereas Maroua samples had the highest levels of proteins (904.92 mgBSAE/100 mL) and free amino acids (151.43 mgAE/100 mL). The samples from Kaélé, on the other hand, were high in α-carotene. Overall acceptance ratings for tamarind juice samples ranged from 7 to 8.1. The bulk of the samples' microbial counts (TAMB, YM, TC, FC, FS, MSFB, RSC) were over the limits, indicating a high level of contamination in the tamarind juice. Therefore, ingesting this prepared drink may be unsafe and consequently pose a health risk to customers. Furthermore, the samples from Yagoua and Mokolo were determined to be the most dangerous due to the highest safety scores (50.56 and 50.6, respectively). These findings emphasize the need of establishing safe and sanitary methods in order to increase the microbiological quality of the drink while also valuing its nutritional and sensory potential.