Nutrient Composition And Acceptability Of "Umumu", A Local Drink Produced From Stroupted Guinea Corn (Sorghum Biocola), Sweet Potato (Ipomoes Batatas) And Ginger (Zingibar Officianale)

ABSTRACT

"umumu" drink was produced from sprouted guinea corn and sprouted maize with sweet potato and ginger as additives. The main objective was to evaluate the nutritional quality of the produced drink Proximate, mineral and sensory analysis were carried out on the c samples after which the results obtained were subjected to statistical analysis. The final results showed that the protein content of "umumu" drink with guinea corn and maize samples was 0.58% and 0.93% respectively. Carbohydrate content of the samples (guinea corn and maize) was 12.13% and 11.14% respectively. Fat content range of the samples (guinea corn and maize) was 0.22% and 0.68%, ash content of the samples was 0.94% and 1.05% respectively while the moisture content was 86.13% and 86.20% respectively. The mineral analysis showed that the drink samples (guinea corn and maize) had sodium of 6.65mg/i 00g and 5.50mg/i 00g, phosphorus 9.43mg/i 00g and 9.36mg/i 00g, magnesium 12.32mg/i 00g and 11.60mg/i 00g, potassium 119.50mg/i 00g, and 122.10mg/i 00g and calcium 18.54mg/i 00g and 18. 16mg/i 00g. The sensory evaluation of the drink samples revealed that the maize sample had the highest 6.60 while the guinea corn sample had the least 6.50 mean score in terms of taste. Guinea corn sample had the highest mean score in terms offlavor, mouth feel and colour with the mean scores of 6.90, 6.60 and 7. 70 respectively while the maize sample had the least mean score of 6.30, 5.35 and 5.95 respectively. All the samples were generally accepted.