ABSTRACT

This study aimed at evaluating the proximate, phytochemical and sensory evaluation of beverage produced from soybean (glycine max) supplemented with cocoa (theobroma cacoa) seed flour. Beverages 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 vitamin and mineral content of the beverages were evaluated using standard laboratory procedures, triplicate determinations. 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 results of the proximate composition of the samples showed that SCD5 has the highest content in moisture (12.49%), fat (23.60%), crude fiber (3.22%) and ash (3.79%) while SCD5 had the lowest content in moisture (10.75%), fat (19.92%), crude fiber (2.47%) and SCD2 in ash (2.18%). Sample SCD1 had the highest content in crude protein (29.69%) and SCD6 in carbohydrate (39.86%) while SCD1 had the lowest content in crude protein (14.32%) and SCD1 in carbohydrate (34.10%). The results of the phytochemical contents of the beverage samples showed that SCD5 had the highest value saponins (8.24 mg/100g), alkaloids (0.18 mg/100g), polyphenol (5.92 mg/100g) and SCD6 in tannin (2.37 mg/100g) while SCD1 had the lowest value of saponins (0.67 mg/100g), alkaloids (0.12 mg/100g), polyphenol (0.86 mg/100g) and tannin (2.15 mg/100). The sensory evaluation of the samples showed that SCD1 had the highest value in colour (7.70), taste (6.50), texture (6.45), flavour (5.55) and mouthfeel (5.95) while the SCD6 had the lowest value in colour (4.95), taste (3.65), texture (4.70), flavour (4.25) and mouthfeel (4.40). The study concludes that SCD1(100% soy bean) is ideal for a high-protein, low-fat beverage, the best option for enhanced nutrient absorption due to its lower phytochemical content. 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 of nutrition-related diseases.