Optimal Preparation Conditions for Mendim me zon, a Traditional Fruit-based Tea of Solanum aethiopicum Shum | Chapter 4 | Solanum aethiopicum Shum, an Example of the Richness of the Food and Therapeutic Heritage of a Continent in a Country, Cameroon, Africa in Miniature, Edition 1

The fruits of Solanum aethiopicum Shum are widely eaten raw or cooked under decoction in most parts of central Africa, particularly in Cameroon by the Bulu, for their medicinal value. Previous studies on these fruits have focused on physicochemical characterization, toxicology, and pharmacology. However, there is no data on the preparation of tea using the berries of this plant. To promote the consumption of these fruits, this study was carried out to optimize the preparation of traditional fruit-based tea from Solanum aethiopicum Shum. The fruit powder of Solanum aethiopicum Shum was obtained by electric grinding of the dried fruit at a particle size of 1 mm. A two-factor central composite design (time and ratio) was used for the extraction by infusion and decoction. The obtained extracts served as samples for the determination of the bioactive compounds mentioned. The results of these assays showed an influence of the parameters on the saponins content of the infused and decocted samples of 2.57 mg and 3.28 mg respectively, a significant variation (p ˂ 0.01) of the total polyphenols content of the infused and decocted samples 0.33 mg EAG/100g and 0.11 mg EAG/100g respectively, a significant variation (p ˂ 0.01) in the vitamin C content of infused and decocted samples 0.53 mg and 0.25 mg respectively, and a significant (p˂0.01) difference in the total antioxidant capacity of infused and decocted samples 0.34 mg EAA / 100g and 0.33 mg EAEA/100g. The drink obtained by infusing the fruit powder of Solanum aethiopicum Shum had a pleasant bitter taste, scent, aroma, and green colour. It is accepted globally by consumers.

 

Author (s) Details

 

Valentin Desire Guiama
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Laboratory of Motricity and Health, University of Ngaoundere, Cameroon.

 

Juliette Koube
Laboratory of Pharmaceutical Technology, University of Douala, Cameroon.

 

Rolande Mbainaissem
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon.

 

Esther Ngah
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-15-0/CH4