FORMULATION AND QUALITY EVALUATION OF INSTANT BEVERAGE PRODUCED FROM SORGHUM INCORPORATED WITH SOAKED AND COOKED BAMBARANUT FLOUR

Abstract

Sorghum and Bambara nut are underutilized crops with potential to improve dietary diversity. This study developed instant beverages from their flours and evaluated nutritional, functional, and sensory properties. Sorghum grains were soaked, dried, and milled, while Bambara nuts were either cooked or soaked before milling. Blends were formulated at 90:10 and 80:20 ratios, alongside controls. Proximate composition, functional properties, micronutrients, and phytochemicals were analyzed using standard methods. Sensory evaluation employed a 9-point hedonic scale with 20 semi-trained panelists. Data were subjected to one-way ANOVA and Duncan’s Multiple Range Test (p<0.05). Significant differences (p<0.05) were observed in moisture, protein, fat, carbohydrate, and micronutrients. Calcium ranged from 12.00–19.40 mg/100g, iron 5.90–12.85 mg/100g, zinc 25.43–31.50 mg/100g, vitamin B1 0.12–0.21 mg/100g, vitamin B2 0.04–0.06 mg/100g, and vitamin A 0.11–0.26 mg/100g. Sensory scores (5.25–7.40) indicated general acceptability across attributes. Incorporating soaked and cooked Bambara nut flour into sorghum-based beverages enhanced nutritional quality without compromising sensory acceptability. These instant beverages show promise as convenient, nutrient-dense products to promote dietary diversity and utilization of local crops.