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Review

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

1
Department of Food Science, University of Otago, Dunedin 9054, New Zealand
2
Institute of Chemical Engineering, Ural Federal University, Mira Street 28, Yekaterinburg 620002, Russia
*
Author to whom correspondence should be addressed.
Received: 11 February 2020 / Revised: 23 March 2020 / Accepted: 30 March 2020 / Published: 3 April 2020
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro- and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito. View Full-Text
Keywords: pito; Tetrapleura tetraptera; Hibiscus sabdariffa; functional beverage; bioactive; Vernonia amygdalina pito; Tetrapleura tetraptera; Hibiscus sabdariffa; functional beverage; bioactive; Vernonia amygdalina
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MDPI and ACS Style

Adadi, P.; Kanwugu, O.N. Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties. Beverages 2020, 6, 22. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020022

AMA Style

Adadi P, Kanwugu ON. Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties. Beverages. 2020; 6(2):22. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020022

Chicago/Turabian Style

Adadi, Parise, and Osman N. Kanwugu 2020. "Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties" Beverages 6, no. 2: 22. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020022

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