Impart of Fermentation on the Nutritional and Metal Composition of Functional Beverage Blend

Background and Objective: In African countries, the percentage of people who have access to quality foods is below 30%, therefore ready to drink healthy beverages can solve the problems that come with malnutrition. This study aimed to evaluate the effect of fermentation on the nutritional profile and metal content of functional food blends developed for a health-enhancing beverage. Materials and Methods: Garlic, ginger, bitter kola, turmeric, lime, neem leaf and onion were sterilized, ground and mixed with sterile water to extract juice. Pineapple juice was added as a sweetener. The mixture was split into two batches, pasteurized and cooled. One batch was fermented with Saccharomyces cerevisiae for 5 days, while the other remained unfermented. Results: The fermented beverage exhibited a significant reduction in ash (0.14%), fat (0.85%) and carbohydrate content (0.84%) compared to the unfermented beverage, which contained 0.19, 1.93 and 0.84%, respectively. The metal content also decreased substantially in the fermented beverage. Conversely, a slight increase was observed in the crude protein content, rising from 0.42% in the unfermented beverage to 0.54% in the fermented beverage. Conclusion: Nutritional and metal analyses revealed that the unfermented juice had superior nutritional value, making it a recommended option for malnourished or immunocompromised individuals.