Nutritional Evaluation and Sensory Qualities of Sekete Beverage Flavoured with Ginger and Sweet Potatoes

Abstract

The study was designed to evaluate the nutritional composition of "sekete” beverage and also assessed people's responses to "sekete "flavoured with ginger and sweet potato, and the second sample, flavoured with table sugar only. The raw materials used consist of guinea corn 85%, ginger 5% and sweet potato 10%. The control sample had guinea corn 85% sugar 15%. They were processed by adopting the local methods. The beverage "sekete” was nutritionally and organoleptically evaluated using standard methods. The "sekete" beverage flavoured with ginger and sweet potato appeared to have higher nutrient value, than the "sekete" flavoured with sugar only. The recorded values were energy (320.15kcal/100g), protein (18.10g/100g), carbohydrate (78.15g/100g), fat (1.32g/100g). They also contained fair levels of minerals. The sensory evaluation scores of the two samples indicated that flavoured "sekete" with ginger and sweet potatoes were most favoured by elderly panelists while majority of the youths among the panelists preferred the “sekete” flavoured with sugar. Generally, "sekete” beverage flavoured with ginger and sweet potato had higher overall acceptability.