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

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dc.contributor.authorOkhiria, Adebimpe O.
dc.date.accessioned2019-10-17T09:02:47Z
dc.date.available2019-10-17T09:02:47Z
dc.date.issued2010-12
dc.description.abstractThe 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.en_US
dc.identifier.citationNutritional Evaluation and Sensory Qualities of Sekete Beverage Flavoured with Ginger and Sweet Potatoes. The Postgraduate School, OOU, Ogun State, Nigeriaen_US
dc.identifier.issn2006-7534
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/583
dc.language.isoenen_US
dc.publisherThe Postgraduate School, OOUen_US
dc.subjectFlavoureden_US
dc.subjectSekete beverageen_US
dc.titleNutritional Evaluation and Sensory Qualities of Sekete Beverage Flavoured with Ginger and Sweet Potatoesen_US
dc.typeArticleen_US
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