Utilization of lemon, honey, ginger and mulondo in production of an anti-hangover drink for alcohol consumers

Abstract

Alcohol provides pleasure to users. It is an integral part of ceremonies like child naming, funerals, marriages, judicial processes, legal processes and it is a source of income to both individuals and the government. Therefore, alcohol consumption is inevitable and yet it is associated with experiencing hangover. Effects of hangover have serious consequences that are of socio-economic and health nature. Therefore, the need for an anti- hangover product that is effective is evident though none approved by regulatory authorities is available. The effectiveness of majority of hangover remedies has not been scientifically proven, though some have been shown to relieve certain hangover symptoms but having side effects. Products made from natural food ingredients to prevent hangover are healthier, have little or no side effects and have a lot of dietary nutrients as well. This study therefore was aimed at utilization such natural food ingredients that is that is lemon (Citrus limon), ginger (Zingiber officinale), honey and mulondo (Mondia whitei) in production of an anti-hangover product for alcohol consumers. Different formulations of the product S1, S2, S3 and S4 were made from a combination of the natural food ingredients. Nutritional composition of nutrients required to prevent hangover like zinc, vitamin C, total anti-oxidants and total soluble sugars for the different formulations were determined using (AAS) Atomic Absorption Spectrophotometer method, DCPIP (2,6-Dichlorophenolindophenol) method, DPPH (1,1-Diphenyl-2-Picryl Hydrazyl) method and refractometer method respectively. The results of the study showed that the values of the nutrients for all the 4 formulations S1, S2, S3 and S4 respectively were 21.3±0.14, 28.1±0.14, 16.4±0.00, and 20.1±0.14 0Brix for total soluble solids, 31.42±0.007, 36.65±0.011, 29.34±0.009 and 30.39±0.014 mg/100g of juice for vitamin C, 0.81±0.011, 0.68±0.003, 1.14±0.006 and 0.72±0.003 mg/100g of juice for zinc and 89.60±0.054, 90.15±0.027, 87.11±0.054 and 89.56±0.054 expressed as % DPPH scavenging activity for total anti-oxidants. Sensory evaluation of the 4 formulations was also done including parameters like general appearance, color, taste, aroma, thickness and overall acceptance on a 9-point hedonic scale, all these parameters had an average of 6. This study recommends further research on the shelf life of the product, its effectiveness as an anti-hangover drink, its comparison to other existing hangover remedies, other purposes and occasions for the drink, and other ingredients that can be included in the drink to make it more effective.