Development and quality evaluation of nonalcoholic beverages from maize based products

• Published in: Nutrition and food science 2006-05, Vol.36 (3), p.183-190
• Main Authors: AdeOmowaye, B.I.O., Olaniyan, S.A., Adeyemi, I.A., Isola, O.O.
• Format: Article
• Language: English
• Subjects: Cereals; Nigeria; Nonalcoholic drinks; Waste recovery
• ISSN: 0034-6659
• DOI: 10.1108/00346650610664922

Purpose This paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality nonalcoholic beverage in Nigeria. Designmethodologyapproach Maizebased nonalcoholic beverages were produced from either plain maize powder or combinations of maize powder and mango or soybean flour. Plain and fruit or soy fortified maize powders were analyzed using standard methods for chemical composition, while total solid, sediment height, pH, titratable acidity, storage stability and microbial load were determined on the formulated beverage products. Taste panel evaluation was conducted to evaluate the acceptability of the products. Findings While the protein, fat and ash contents of plain maize powder were 5.69, 5.95 and 0.35 per cent respectively, there was minimal enhancement with fruit addition. However, with 10 per cent soybean addition significant improvement over the unfortified sample in protein 14.62 per cent, fat 10.64 per cent and ash 0.96 per cent was obtained. Sediment height was found to be higher for beverage with sour water and least for soyfortified beverage. Titratable acidity of beverage samples was found to be 0.022, 0.018, 0.054 and 0.306 per cent per cent lactic acid for plain, fruitflavoured, soyfortified and soured beverages respectively. Variation in titratable acidity was observed depending on the product and storage condition. Sensory evaluation result for beverage prepared with sour water 0100 per cent revealed preference for soured beverage with 80 per cent sour water. Also, fruitflavoured sample ranked highest in preference followed closely by the plain beverage, while soyfortified sample was the least acceptable. Originalityvalue The paper has demonstrated the feasibility of developing acceptable beverage samples from sour water a byproduct of Ogi usually regarded as waste and combinations of either maize powder and mango or soybean flour.