Enhancing Rwanda's Traditional Fermented Drinks (Ikigage, Urwagwa) with Omega-3 Peptides from Marine Sources: Evaluation of Sensory and Nutritional Effects

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In Rwanda, traditional fermented beverages hold cultural significance, yet they often lack essential micronutrients. This study explored the enhancement of ikigage (sorghum beer) and urwagwa (banana beer) by incorporating omega-3 concentrated peptides derived from sardine by-products. The process was optimized based on enzymatic hydrolysis activity, achieving a hydrolysis degree of 17.8 and a peptide yield of 14.2 using Alcalase 2.4L. Fortification was carried out at three concentration levels (0.5% w/v, 1.0% w/v, and 1.5% w/v), and sensory acceptability was evaluated on a 9-point hedonic scale by 150 participants. To assess oxidative stability over a 28-day storage period, peroxide value and thiobarbituric acid reactive substances (TBARS) tests were conducted. A 12-week randomized feeding trial with 80 adults examined the impact of daily omega-3 intake on key biomarkers, including the omega-3 index, hs-CRP, and IL-6. Results indicated that a 1.0 percent fortification provided the highest sensory acceptance (6.8±0.4 for ikigage; 7.1±0.3 for urugawa) without significant off-flavor development. The addition of rosemary extract significantly improved oxidative stability compared with tocopherols (p < 0.05). The feeding trial revealed a notable increase in the plasma omega-3 index (from 4.2 to 6.8%) and a significant reduction in C-reactive protein levels (32.4% decrease, p=0.01) in the intervention group. These findings suggest that peptide-fortified traditional drinks could be a viable strategy to enhance omega-3 status in populations with low fish consumption.

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