Formulation and Quality Assessment of a Functional Foléré Beverage Enriched With Tamarind Pulp

Area of Science:

• Food Science
• Nutritional Science
• Beverage Technology

Background:

• Foléré is a traditional Cameroonian beverage made from Hibiscus sabdariffa.
• There is a growing demand for nutritious, locally sourced beverages.

Purpose of the Study:

• To evaluate the nutritional, bioactive, physicochemical, and microbiological properties of foléré enriched with tamarind pulp.
• To assess the potential of this enhanced beverage as a healthy alternative.

Main Methods:

• Foléré was prepared using hibiscus calyces, sucrose, and tamarind extract.
• The beverage underwent pasteurization at 65°C for 30 minutes.
• Nutritional content, bioactive compounds, physicochemical parameters, and microbiological quality were analyzed.

Main Results:

• The enriched foléré exhibited a pH of 2.52, 13.2°Brix total soluble solids, and significant levels of reducing sugars, proteins, and carbohydrates.
• Rich in bioactive compounds like flavonoids, polyphenols, tannins, ascorbic acid, and anthocyanins.
• Demonstrated notable antioxidant activity (42.88% DPPH inhibition, 654.58 mg/L FRAP value) and acceptable microbiological quality.

Conclusions:

• Tamarind enrichment significantly improves the nutritional and antioxidant profile of foléré.
• This beverage presents a promising, healthy, and antioxidant-rich alternative to imported drinks.
• Further research is needed to determine shelf life and long-term safety.