Quality Assessment Of Beverage Made From Soyabean (Glycine Max), Tigernut (Cyperus Esuclentus), Banana (Musa Acuminate) And Carrot (Daucus Carota)

ABSTRACT

The production and quality assessment of beverage produced from soybean, tiger nut, carrot and banana blends was studied. The beverages were analysed for proximate, chemical composition, anti-nutrient composition and sensory properties. The proximate composition of the beverage samples ranged from 85.70 to 88.77% moisture, 0.40 to 1.00% ash, 4.07 to 5.02% fat, 0.01 to 0.07% crude fiber, 4.64 to 5.89% protein, 1.36 to 4.34% carbohydrate, and 62.83 to 78.27kca1 for energy value. The chemical properties of the beverages ranged from 3.71 to 4.94 pH, 0.20 to 0.81% titreable acid, 5.51 to 20.01 (°Brix) total soluble solid, 24.20 to 55.01mg/100g vitamin C,1.87 to 9.35πg/100g carotenoid, 3.71 to 7.26% sugar content, 160.67 to 196.67kg/ms viscosity, and 1.03 to 1.05g/cm³specific gravity. Also the phytate and phenol content were 0.02- 0.03 mg/100g and 0.02 to 0.06mg/100g respectively and within the allowable limit. The results of sensory analysis showed that sample 103 (soymilk 40%: tiger nut milk 40%: banana juice 20%) was the most preferred beverage sample in terms of general acceptability.