ABSTRACT

The aim of this study was to evaluate the acceptability of ginger-flavoured drinks made from banana, guava and soursop fruits. The materials were picked and sorted, washed, peeled, mashed and ground into puree, then sieved to get the drink. Each of the drinks developed was mixed in the ratio: 90:10, fruit to Ginger. For each fruit, the control drink was prepared without Ginger. The drinks were chemically and organoleptically evaluated. The results were statistically analyzed using Analysis of Variance and Standard Deviation. Least Significant Difference (LSD) was used to separate the mean scores. The result for the sensory evaluation showed that the new drinks developed were accepted equally as their controls, the non-flavoured ones, and were even preferred on some comparative parameters. Chemical analysis showed that ginger-flavoured drinks contain viable nutrients after preparation. Addition of Ginger either reduced or increased nutrients in the drinks. However, the nutrient compositions of all the drinks were found adequate.