DETERMINATION OF PROXIMATE, MICRONUTRIENTS AND SENSORY QUALITIES OF NON- ALCOHOLIC BEVERAGE (KUNUN GYADA) PRODUCED FROM SORGHUM (Sorghum bicolor) GROUNDNUT (Arachis hypogea) BLENDS

Abstract

Proximate, micronutrients and sensory qualities of non-alcoholic beverage (kunun-gyada) produced from sorghum- groundnut blends was examined. Kunun-gyada was produced by blending sorghum with groundnut at different proportions (0, 10, 20, 30 and 40%). Proximate, micronutrients and sensory qualities was determined using standard methods. Substitution of groundnut in sorghum beverage significantly increased the protein from (2.20‒5.00%), ash (0.32‒0.99%), Fat (0.40‒1.30%) and carbohydrate (2.33‒14.90%) compared to 100% sorghum. The sodium, potassium, calcium, magnesium and phosphorus contents of the blends increased significantly from 24.11‒30.42mg/100g, 139.33‒183.66mg/100g, 4.06‒6.74mg/100g, 29.40‒32.72mg/100g and 1.12‒4.10mg/100g respectively. Also the beta-carotene and ascorbic acid content of the beverage increased significantly from 1.99‒4.35mg/100g and 2.99‒8.69mg. The sensory evaluation of the kunun-gyada samples indicated that higher mean scores were reported for samples containing groundnut than control without groundnut in most of the attribute tested. Sample C was most preferred, having highest mean score of 7.06, 7.46, 7.40, 7.13 and 7.73 in the attribute of taste, colour, flavour, mouth-feel and overall acceptability respectively. The study concluded that inclusion of groundnut in kunun-gyada resulted in an improved local beverage which could help in reducing/preventing malnutrition among consumers of kunun in Northern Nigeria.