ABSTRACT

This study aimed at evaluating the nutrient composition and sensory properties of beverage produced from soybean (Glycine max) supplemented with cocoa seed flour (Theobroma cacao). Beverages samples were produced using soybean and cocoa seed flour in the ratios: 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 and were labelled SCD1, SCD2, SCD3, SCD4, SCD5 and SCD6 respectively, while sample SCD1 (100% soybean) served as the control. The minerals and vitamins of the beverages were analyzed using standard laboratory procedures, triplicate determination. Analysis of variance (ANOVA) was conducted to assess the significance of differences between samples at a confidence level of 95% (P<0.05). Sensory evaluation data were subjected to Friedman’s test for ranking and preference analysis. The result ofthe mineral compositions ofthe samples showed SCD1 hasthe highest content in calcium (290.64mg/l 00g) and zinc (4.58mg/100g) and lowest in potassium (25.3 lmg/100g), while SCD5 has the lowest calcium content (232.43mg/100g) and zinc (3.24mg/100g). SCD5 also has the highest potassium content (56.61mg/100g) and in Iron (8.82mg/100g), while SCD6 has the lowest Iron content (7.5 lmg/100g). The results ofthe vitamin content ofthe beverage samples showed that SCD1 has the highest beta carotene (2.74pg/100g) and lowest in vitamin C content (3.87mg/100g). SCD6 has the highest thiamin content (0.66mg/100g) and vitamin C content (16.71mg/100g). SCD5 has the lowest beta carotene content (1.44pg/100g) and SCD2 has the lowest thiamin content (0.50mg/100g). The sensory evaluation of the samples showed that SCD1 has the highest value in colour (7.70), taste (6.50), texture (6.45), flavour (5.55) and mouth feel (5.95) while SCD6 has the lowest value in colour (4.95), taste (3.65), texture (4.70), flavour (4.25) and mouth feel (4.40). The study suggest that SCD1 (100% soybean) is best for consumption because it provides essential nutrients like calcium, zinc and beta carotene. Production of beverage samples from 100% soybean flour, 90% soybean flour and 10% cocoa powder blend as preferred mostly by the panelists should be recommended for future beverage production and for the prevention offuture nutrition-related diseases.