Evaluating the Viability of Lactic Acid Bacteria and Nutritional Quality of Hibiscus Sabdariffa Stored Under Natural Condition

The viability of lactic acid bacteria and nutritional quality of Hibiscus sabdariffa were investigated under ambient temperature to evaluate the health implication associated with the consumption of the beverage obtained from the plant. This was carried out by employing the pour plate method and the gravimetric technique of estimating the indigestible fibre in a beverage. The result obtained from the study showed that the viable bacteria counts increase steadily for the first six days of storage and decreased afterwards. The study also showed that isolates of Bacillus spp. Streptococcus spp. and Staphylococcus spp. were identified at the initial phase of the storage while isolates of Aspergillus spp., Geotrichum spp and Lactobacillus were identified in the later phase of the storage period. The study further showed that the pH, carbohydrate, protein and vitamin C content increased gradually throughout the period of storage. The risk associated with the beverage could be reduced if at all stages from harvesting to selling, good hygienic conditions are imbibed. Hence the Hibiscus sabdariffa beverage could serve as a convenient substitute to carbonated drinks, which may not be affordable by a lot of people.