Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10733
Title: EFFECT OF FERMENTATION ON THE CONCENTRATIONS OF SOME ANIONS IN KOMBUCHA TEA
Authors: Ekwumemgbo, P. A.
Omoniyi, K. I.
Isuwa, B.
Keywords: Anions,
concentrations,
fermentation,
Kombucha,
tea,
Issue Date: 2013
Abstract: Kombucha is a fermented tea that is brewed for medical purposes, its therapeutic effect to man has made the drink to be called “the remedy of immortality”. Eight samples A, B, C, D, E, F, G and H of the tea were prepared with fermentation period of 1 day, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days and 16 days respectively The pH of the samples had the following values 4.30, 3.68, 3.61, 3.54, 3.49, 3.33, 3.21 and 2.98 respectively indicating inverse proportionality. The concentration of chloride in samples A, B, C, D, E, F, G and H were 3.30 mg/l, 6.50 mg/l, 7.51 mg/l, 7.68 mg/l, 8.00 mg/l, 8.49 mg/l, 9.50 mg/l respectively, nitrate concentration was 9.98 mg/l; 14.54 mg/l, 25.16 mg/l, 26.66 mg/l, 27.10 mg/l, 29.05 mg/l, 30.51 mg/l 30.51 mg/l respectively, phosphate concentration 32.43 mg/l; 0.26mg/l, 0.57 mg/l, 0.60 mg/l, 0.78 mg/l, 0.90 mg/l, 1.13 mg/l, 1.16 mg/l and 1.38 mg/l respectively while sulphate concentrations were 9.23 mg/l, 23.02 mg/l, 23.78 mg/l, 24.43 mg/l, 25.04 mg/l, 25.58 mg/l, 26.32 mg/l, and 27.02 mg/l respectively indicating direct proportionality. The presence of these anions as micronutrients shows that Kombucha tea could have some health benefits
Description: Conference Proceeding
URI: http://hdl.handle.net/123456789/10733
Appears in Collections:Conference Papers

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