Production And Evaluation Of African Breadfruit - Malted Sorghum Based Beverages

ABSTRACT

A study to investigate the production and evaluation of African breadfruit (Treculia africaba)- malted sorghum based beverages was untaken. The African breadfruit, malted sorghum, skimmed milk and sugar were used to prepare an Africa breadfruit based beverage in a ratio of 50:50, 85:15, 90:10, 60:40, 70:30. the beverages were subjected to sensory, proximate and functional properties analysis. The sensory evaluation showed that panelists degree of liking of each of the beverage was 7.55% and 7.600% was not significantly different from their degree of liming a reference beverage. Proximate analysis of the beverages showed that the beverages were nutritionally adequate in Carbohydrate of 71.070%, protein of 1 9.25g, fat of 7.600g, and crude fibre contents of 1.30g. The African breadfruit based beverages are considered nutritionally adequate and easy to prepare and could be affordable to low-income earners.