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

• DOI: 10.4314/ijbcs.v5i6.26
• Publication Date: 2012-06-05T02:24:02Z
• Authors: AD Ibrahim; A Sani; SA Shinkafi
• Keywords: Hibiscus Sabdariffa; Bacillus amyloliquefaciens; Bacillus pumilus; Lactobacillus brevis; Bacillus licheniformis; Bacillus coagulans; Bacillus (shape); Lactobacillus rhamnosus

Production and physico-chemical characteristic of &#8216;dawadawan botso&#8217; was evaluated. A decrease in pH observed after the second fermentation from an initial 8.10 cooking to 7.63. The mean bacteria count between 2.7x104 CFUg-1 1.7x106 CFUg-1. organisms associated with fermented dawadawan botso were isolated identified as Bacillus Pumilus, subtilis, Brevibacillus laterosporus, Paenibacillus polymyxa, amyloliquefaciens, licheniformis, brevis, Leuconostoc mesenteriodes, Lactobacillus plantarum, Pediococcus pentasaceus Staphylococcus species. species appear be dominant microflora involved fermentation. proximate composition mineral content revealed variations at (P &lt; 0.05) level unfermented seeds H. sabdariffa lipid having a value 17.60 17.17%; protein 15.94 25.19%; then carbohydrate 37.96 15.98%. This suggests that is good cheap source for lower class, who cannot afford other expensive sources proteins its consumption may have health benefit due presence probiotic bacteria.Keywords: Hibiscus sabdariffa, alkaline fermentation, composition, content, sp, Lactic acid