Nutritional Compositions of Optimally Processed <i>Umqombothi</i> (a South African Indigenous Beer)
<i>Umqombothi</i> (a South African indigenous beer) is an important dietary beverage for many undernourished, low-income consumers in rural, semi-urban and urban areas. <i>Umqombothi</i> was brewed using optimal conditions earlier obtained and compared to the customary beer b...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/4/225 |
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| author | Edwin Hlangwani Janet Adeyinka Adebiyi Oluwafemi Ayodeji Adebo |
| author_facet | Edwin Hlangwani Janet Adeyinka Adebiyi Oluwafemi Ayodeji Adebo |
| author_sort | Edwin Hlangwani |
| collection | DOAJ |
| description | <i>Umqombothi</i> (a South African indigenous beer) is an important dietary beverage for many undernourished, low-income consumers in rural, semi-urban and urban areas. <i>Umqombothi</i> was brewed using optimal conditions earlier obtained and compared to the customary beer brew (CB) and mixed raw ingredients (RI). The products were evaluated for proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds. The optimised beer brew (OPB) was relatively higher in energy (165 kcal), crude protein (8.6%), and ash content (1.0%). The CB had the highest concentration of sodium (299.8 mg/kg), magnesium (1170.5 mg/kg), potassium (2993.8 mg/kg), and phosphorus (2100.7 mg/kg). Glutamic acid was the highest detected amino acid, with concentrations of 1.5 g/100 g, 1.5 g/100 g, and 1.6 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B<sub>3</sub>, nicotinamide (0.2 µg/g) and nicotinic acid (0.7 µg/g) in comparison to the CB. The concentration of the antioxidant, mannitol, was 0.4 mg/g, 0.2 mg/g, and 2.0 mg/g in the RI, CB, and OPB respectively. Overall, OPB displayed a desirable nutritional profile compared to the CB. |
| first_indexed | 2024-03-10T04:10:23Z |
| format | Article |
| id | doaj.art-a4c43e00dcaa463d913679a729a7c0d9 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:10:23Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-a4c43e00dcaa463d913679a729a7c0d92023-11-23T08:12:42ZengMDPI AGFermentation2311-56372021-10-017422510.3390/fermentation7040225Nutritional Compositions of Optimally Processed <i>Umqombothi</i> (a South African Indigenous Beer)Edwin Hlangwani0Janet Adeyinka Adebiyi1Oluwafemi Ayodeji Adebo2Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein 2028, South AfricaDepartment of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein 2028, South AfricaDepartment of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein 2028, South Africa<i>Umqombothi</i> (a South African indigenous beer) is an important dietary beverage for many undernourished, low-income consumers in rural, semi-urban and urban areas. <i>Umqombothi</i> was brewed using optimal conditions earlier obtained and compared to the customary beer brew (CB) and mixed raw ingredients (RI). The products were evaluated for proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds. The optimised beer brew (OPB) was relatively higher in energy (165 kcal), crude protein (8.6%), and ash content (1.0%). The CB had the highest concentration of sodium (299.8 mg/kg), magnesium (1170.5 mg/kg), potassium (2993.8 mg/kg), and phosphorus (2100.7 mg/kg). Glutamic acid was the highest detected amino acid, with concentrations of 1.5 g/100 g, 1.5 g/100 g, and 1.6 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B<sub>3</sub>, nicotinamide (0.2 µg/g) and nicotinic acid (0.7 µg/g) in comparison to the CB. The concentration of the antioxidant, mannitol, was 0.4 mg/g, 0.2 mg/g, and 2.0 mg/g in the RI, CB, and OPB respectively. Overall, OPB displayed a desirable nutritional profile compared to the CB.https://www.mdpi.com/2311-5637/7/4/225beveragecompositionsdiethealthnutrition<i>umqombothi</i> |
| spellingShingle | Edwin Hlangwani Janet Adeyinka Adebiyi Oluwafemi Ayodeji Adebo Nutritional Compositions of Optimally Processed <i>Umqombothi</i> (a South African Indigenous Beer) Fermentation beverage compositions diet health nutrition <i>umqombothi</i> |
| title | Nutritional Compositions of Optimally Processed <i>Umqombothi</i> (a South African Indigenous Beer) |
| title_full | Nutritional Compositions of Optimally Processed <i>Umqombothi</i> (a South African Indigenous Beer) |
| title_fullStr | Nutritional Compositions of Optimally Processed <i>Umqombothi</i> (a South African Indigenous Beer) |
| title_full_unstemmed | Nutritional Compositions of Optimally Processed <i>Umqombothi</i> (a South African Indigenous Beer) |
| title_short | Nutritional Compositions of Optimally Processed <i>Umqombothi</i> (a South African Indigenous Beer) |
| title_sort | nutritional compositions of optimally processed i umqombothi i a south african indigenous beer |
| topic | beverage compositions diet health nutrition <i>umqombothi</i> |
| url | https://www.mdpi.com/2311-5637/7/4/225 |
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