Development of a Functional non-Alcoholic Beverage from Sorghum Stem Sheath and Local Spices

A.O. Idowu, O. Duduyemi, A.O. Abioye, Arinkoola A. O. and B.I.o Ade-Omowaye
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A.O. Idowu: Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
O. Duduyemi: Department of Chemical and Polymer Engineering, Lagos State University, Lagos, Lagos State, Nigeria
A.O. Abioye: Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Arinkoola A. O.: Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
B.I.o Ade-Omowaye: Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria

International Journal of Research and Scientific Innovation, 2021, vol. 8, issue 4, 20-28

Abstract: Optimum conditions for the production of a non-alcoholic beverage from Sorghum Stem Sheath (SSS) and three local spices were investigated. The drink was developed from combinations of important variables, Alligator Pepper, AP (0.00, 0.75, 1.50 g/100 ml), ginger (0.00, 0.75, 1.50 g/100 ml), garlic (0.00, 0.75, 1.50 g/100 ml), Extraction Temperature, ET (80, 90, 100 oC) and Time of Extraction, TOE (10, 25, 40 min) based on a modification of fractional central composite rotatable design with 32 runs in three replicates using Design-Expert software (version 6.0.8). Response Surface Methodology (RSM) was applied as an optimization technique over eight response variables: Total Phenols Content (TPC), Vitamin C Content (VCC), 1,1-diphenyl -2-picryl hydrazyl (DPPH), Total Carotenoids Content (TCC), Zinc Content (ZC), Iron Content (IC), Oxalate Content (OC) and Tannin Content (TC). Predictive models for the response variables were developed as a function of the process variables. The conventional graphical method was applied to obtain maximum TPC, VCC, DPPH, TCC and IC, and minimum OC. Second-order polynomials obtained to predict the response variables were all significant (p

Date: 2021
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