Influence of Processing Methods on the Nutritional and Biochemical Composition of "Datou", a Fermented Hibiscus sabdariffa var. sabdariffa Condiment

Abstract

Aims: The objective of this study is to determine the influence of manufacturing processes on the physicochemical parameters, mineral composition, amino acid and fatty acid composition, and the bioavailability of minerals in "Datou" obtained from the seeds of Hibiscus sabdariffa variety sabdariffa. Study Design: "Datou" is a condiment obtained by fermenting Hibiscus sabdariffa seeds. It is used to season sauces for its distinctive flavour and therapeutic properties. Several processes can be used to obtain the condiment, but these have a significant impact on the quality of the finished product. The variability of these processes leads to considerable variability in the "Datou", calling into question its quality control and limiting its value in the food and even technological sectors. Place and Duration of Study: Biocatalysis and Bioprocesses Laboratory at Nangui Abrogoua University, between October 2023 and March 2024. Methodology: To this end, four samples of "Datou", named D1 to D4, were produced using different processes. The impact of these properties on physicochemical parameters, mineral composition, amino acid and fatty acid composition, and mineral bioavailability was then determined. Results: Biochemical and nutritional analysis of the "Datou" samples reveals significant variations between them. Sample D4 has the highest levels of protein (29.34 ± 0.05%), lipids (18.91 ± 0.06%), crude fibre (15.45 ± 0.01%) and reducing sugars (13.44 ± 0.00 µg/g DM). In terms of macro-mineral elements, potassium (2639.00 ± 3.87 mg/100 g) and phosphorus (1804.00 ± 2.45 mg/100g) predominate, particularly in D4. Among the trace elements, the highest levels are observed for silicon in D1 (1005.88 ± 1.77 mg/100g), chlorine in D2 (132.48 ± 1.34 mg/100g) and iron in D3 (92.51 ± 1.32 mg/100g). The most abundant essential amino acids are phenylalanine and threonine, mainly in D4, as well as histidine in D1, with respective concentrations of 4117.02 ± 0.002, 2949.67 ± 0.00 and 894.45 ± 0.001 mg/100g. Finally, the major fatty acids, linoleic acid, linolenic acid and palmitoleic acid, are particularly high in D3 (4288.46 ± 0.003; 4881.24 ± 0.003 and 2232.34 ± 0.003 mg/100g). Conclusion: These results highlight the influence of traditional processes on the nutritional quality of "Datou", reinforcing its potential as a functional food. Optimising these processes could promote its value in the agri-food industry and preserve traditional knowledge.