Vitamin And Sensory Evaluation Of Powdered Beverage Produced From Blends Of Soy Bean, Tiger Nut And Date Fruit.:- Odume, Kamsiyochukwu J

ABSTRACT x The growing demand for functional foods and beverages has driven interest in nutrient-dense, plant-based products; however, limited research exists on powdered beverages combining soy bean (Glycine max), tiger nut (Cyperus esculentus) and date fruit (Phoenix dactylifera), despite their rich and complementary nutritional profiles. The purpose ofthis study was to determine the vitamin composition and sensory properties of powdered beverages produced from blends ofsoy bean, tiger nut and date fruit. An experimental design was used to prepare flours from soy bean, tiger nut and date fruit which were blended in varying ratios, including a control sample of 100% soy bean flour. STD1: (40% Soybean: 40% Tiger nut: 20% Date), STD2: (30% Soybean: 50% Tiger nut: 20% Date), ST3: (50% Soybean: 50% Tiger nut), SD4: (60% Soybean: 40% Date), CONTROL: (100%). Vitamin A, E and C contents were determined using spectrophotometric, colour reagent and duo quality methods, while sensory evaluation for appearance, mouthfeel, consistency, taste, flavor and general acceptability was conducted using a 9-point hedonic scale. Data were analyzed using Analysis ofVariance (ANOVA) and Duncan’s Multiple Range Test at a 95% confidence level (p< 0.05). Results showed that the control sample had the highest vitamin A (3.43 ± 0.02pg) and vitamin C (6.26 ± 0.03mg/100g) contents, while STD2 (30% soy bean, 50% tiger nut, 20% date) recorded the highest vitamin E (4.40 ± 0.02mg/100g). vitamin A ranged from2.64 ± 0.02pgto3.43 ± 0.02pg, vitamin E from 2.86 ± 0.03mg/100gto4.40 ± 0.02mg/100g and vitamin C from 4.26 + 0.02mg/100g to 6.26 + 0.03mg/100g across samples with significant differences observed (p < 0.05). Sensory scores indicated that STD1 (40% soy bean, 40% tiger nut, 20% date) was most preferred achieving top ratings in appearance (7.40 ± 1.23), mouthfeel (7.00 + 1.34), taste (7.00 + 1.08), flavor (6.85 ± 1.79) and general acceptability (6.98 + 1.16). formulations without date fruit (control and ST3) consistently received lower sensory ratings, particularly in taste and flavor. In conclusion, composite powdered beverages incorporating soy bean, tiger nut and date fruit especially the STD1 blend offer an optional balance ofmicronutrient retention and sensory acceptability. These results are relevant to Human nutrition and Dietetics as they demonstrate a viable, locally sourced functional beverage option that can improve dietary diversity and nutrient intake.