Production And Evaluation Of Breadfruit Beverage

ABSTRACT

The development and evaluation of breadfruit beverage was studied. Breadfruit (Treculia africana), malted sorghum, skimmed milk and Sugar were milled into flours of fine texture which were used to prepare a breadfruit based beverage in the ratios 64:3:30:3, 69:3:25:3, 74: 3:20: 3 and 79:3:15:3. The beverages were subjected to proximate, sensory, and functional properties analysis. Proximate analysis of the beverages showed that the beverages were nutritionally adequate in Protein, Carbohydrate, fat, and of good fibre content. The Sensory evaluation showed that panelists' degree of liking for each of the beverages was not significantly different from their degree of liking for Pronto (a reference beverage). The breadfruit based beverages are considered nutritionally adequate. organolepticafly acceptable, easy to prepare and affordable to low-income earners.