Characterisation of Eggplant (Solanum melongena) Sauerkraut Stored in Sugar-Salt Osmotic Solution

Abstract

Eggplant (Solanum melongena), one of the most common food crops in the world, has been reported to be a source of nutritionally important phytochemicals that are of health benefits although there is a dearth of its harness in the diversity of diets. The study aimed at evaluating sauerkraut produced from eggplant during storage in a sugar-salt osmotic solution. The eggplant sauerkraut was produced by fermentation in 2.5% brine for 2 weeks and storage studies (28±2 ˚C, 4 weeks) were conducted on the sauerkraut in 2.5% brine (sample A0), 1% sucrose in 2.5% brine (A1), 2% sucrose in 2.5% brine (A2) and 3% sucrose in 2.5% brine (A3). Selected parameters were monitored on the raw eggplant, freshly prepared and stored sauerkraut using standard methods in the literature. The pH, crude fibre, ash, protein and vitamin C contents of the raw eggplant were 6.50, 0.66%, 0.55%, 0.94% and 9.12 mg/100g, respectively. Storing the sauerkraut in osmotic solutions caused significant changes in the nutritional properties. The highest fibre and protein contents of 2.41 and 2.63%, respectively were recorded for sample A3 after four weeks of storage. Although the osmotic solutions provided a good medium for product stability, all the sauerkraut samples experienced a decrease in the vitamin C content with an increase in storage time. Sauerkraut stored in medium containing 3% sucrose (Sample A3) had the highest sensory scores in appearance, aroma, taste and overall acceptability and the best judgment in terms of saltiness and firmness among samples stored in sucrose-containing osmotic solutions. Storing eggplant sauerkraut in osmotic solutions can reduce postharvest loses, enhance dietary diversity, product stability, and availability of eggplant during off-season thus, contributing to achieving SDGs 1 and 2 (zero hunger and no poverty).