Biocatalysis of H. sabdariffa during ‘dawadawan botso’ production and biogeneration of volatile compounds

The analysis of free amino acid and volatile compounds were conducted to understand how the fermenting organism’s biocatalyse H. sabdariffa seeds and its role in the biogeneration of free amino acids and flavour compounds in “dawadawan botso”. Fermentation increased the quantity of all essential amino acids except of threonine which decrease by 1.23 g/100 g protein. Arginine had the highest increase with a value of 3.06 g/100 g protein while proline had the least value of 0.22 g/100 g protein. Fermentation increased the total free amino acid from 68.32% to 76.79%. The values of bitter, sweet and MSG-like free amino acids in the unfermented seeds and “dawadawan botso” were different. A total of 22 compounds were identified from the fresh “dawadawan botso” and locally produced dried “dawadawan botso”. Predominant among them are Methyl (9Z) – 12- hydroxyl -9 –octadecenoate (40.66%) in fresh, Methyl (14E) – 14, 17- Octadecadienoate (33.97%) in dried and Cis -9- Hexedecenal (19.96%, 15.13%) in both samples. The compounds include alcohols, acids, esters, aldehydes, and alkanes. In this study, fermentation increased the bioavailability of free amino acids and volatile compounds in “dawadawan botso”.Keywords: “Dawadawan botso”, Fermentation, Free amino acids, GC-MS analysis, H. sabdariffa, Volatile flavor compound