Potential Application of <i>Tetrapleura tetraptera</i> and <i>Hibiscus sabdariffa</i> (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties
Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly fla...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/6/2/22 |
| _version_ | 1797571529597255680 |
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| author | Parise Adadi Osman N. Kanwugu |
| author_facet | Parise Adadi Osman N. Kanwugu |
| author_sort | Parise Adadi |
| collection | DOAJ |
| description | Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of <i>Tetrapleura tetraptera</i> (TT) and <i>Hibiscus sabdariffa</i> (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro- and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito. |
| first_indexed | 2024-03-10T20:42:24Z |
| format | Article |
| id | doaj.art-d7a6c2a1c80f489592387fbc5c028224 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T20:42:24Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-d7a6c2a1c80f489592387fbc5c0282242023-11-19T20:37:38ZengMDPI AGBeverages2306-57102020-04-01622210.3390/beverages6020022Potential Application of <i>Tetrapleura tetraptera</i> and <i>Hibiscus sabdariffa</i> (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional PropertiesParise Adadi0Osman N. Kanwugu1Department of Food Science, University of Otago, Dunedin 9054, New ZealandInstitute of Chemical Engineering, Ural Federal University, Mira Street 28, Yekaterinburg 620002, RussiaSorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of <i>Tetrapleura tetraptera</i> (TT) and <i>Hibiscus sabdariffa</i> (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro- and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.https://www.mdpi.com/2306-5710/6/2/22pito<i>Tetrapleura tetraptera</i><i>Hibiscus sabdariffa</i>functional beveragebioactive<i>Vernonia amygdalina</i> |
| spellingShingle | Parise Adadi Osman N. Kanwugu Potential Application of <i>Tetrapleura tetraptera</i> and <i>Hibiscus sabdariffa</i> (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties Beverages pito <i>Tetrapleura tetraptera</i> <i>Hibiscus sabdariffa</i> functional beverage bioactive <i>Vernonia amygdalina</i> |
| title | Potential Application of <i>Tetrapleura tetraptera</i> and <i>Hibiscus sabdariffa</i> (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties |
| title_full | Potential Application of <i>Tetrapleura tetraptera</i> and <i>Hibiscus sabdariffa</i> (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties |
| title_fullStr | Potential Application of <i>Tetrapleura tetraptera</i> and <i>Hibiscus sabdariffa</i> (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties |
| title_full_unstemmed | Potential Application of <i>Tetrapleura tetraptera</i> and <i>Hibiscus sabdariffa</i> (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties |
| title_short | Potential Application of <i>Tetrapleura tetraptera</i> and <i>Hibiscus sabdariffa</i> (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties |
| title_sort | potential application of i tetrapleura tetraptera i and i hibiscus sabdariffa i malvaceae in designing highly flavoured and bioactive pito with functional properties |
| topic | pito <i>Tetrapleura tetraptera</i> <i>Hibiscus sabdariffa</i> functional beverage bioactive <i>Vernonia amygdalina</i> |
| url | https://www.mdpi.com/2306-5710/6/2/22 |
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