EFFECT OF FERMENTATION ON THE CONCENTRATIONS OF SOME ANIONS IN KOMBUCHA TEA
EFFECT OF FERMENTATION ON THE CONCENTRATIONS OF SOME ANIONS IN KOMBUCHA TEA
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Date
2013
Authors
Ekwumemgbo, P. A.
Omoniyi, K. I.
Isuwa, B.
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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
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Conference Proceeding
Keywords
Anions,, concentrations,, fermentation,, Kombucha,, tea,