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, mouthfeel 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.