Development and Quality Assessment of Cassava Sweetpotato Non-Alcoholic Beverage
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Date
2016
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MOJ Food Processing & Technology
Abstract
Most Non-alcoholic beverages (NABs) are produced from fruits, dairy, cocoa etc., but seldom from roots and tubers. This study aimed at producing NAB from cassava and sweetpotato roots. Four different formulations were prepared; cassava roots : sweetpotato roots - 100:0%, 90:10%, 70:30%, 50:50%. The clean, peeled, grated roots were weighed in percentages, blended and the juice extracted. The juice was allowed to stand, decanted, filtered and heated with maize malt, sugar, ginger and water and finally packaged hot. Consumer preference was done with 49 panelists and pH, total solids, total soluble solids (TSS), titratable acidity (TA) and Vitamin C were determined on all formulations. Titratable acidity ranged from 0.51 to 0.77% with the 50:50 formulation being the highest. Total solids, varied significantly and ranged from 8.96 - 12.00% and the 90:10 formulation had the highest value. Vitamin C content was low with a range from 2.43-3.99mg/100g for 100:0 and 50:50% respectively. TSS of the beverages were within 8.50 and 10.50 with the 100% having the least value. Generally, as sweetpotato percentage increased, the vitamin C content, TA, TSS increased but the pH decreased. The sensory results showed that there were no significant differences (p < 0.05) among the three different formulations that contained sweetpotato but rather significant differences in overall acceptability and taste between the control (100% cassava) and the other samples. Generally the beverage had good consumer preference with the most preferred being the 50:50% formulation. The quality parameters of all formulations were within the acceptable quality range specified by Ghana Standards Authority for beverages. The potential to use liquid extract from cassava and sweetpotato during processing for beverages is high. This could expand utilization base of the crops while reducing potential hazards of untreated water from root and tubers.
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This is an article published in MOJ Food Processing & Technology, 2016, 2(3): 00040
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MOJ Food Processing & Technology, 2016, 2(3): 00040