Characterization of spiced and malted maize supplemented orange-fleshed sweet potato beverage

Authors

  • James Oyedokun Dept. of Food Science and Technology, Osun State University, Osogbo
  • B M Olaoye Department of Food Technology, Federal Polytechnic, Offa, P.M.B. 420, Offa, Nigeria
  • B I O Ade Omowaye Faculty of Food and Consumer Sciences, Department of Food Science, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Nigeria

DOI:

https://doi.org/10.3329/bjsir.v60i1.77889

Keywords:

Phytochemicals, Nutrients, Sensory attributes, Sweet potato beverage

Abstract

Beverages made with spiced and malted maize (MM) and orange-fleshed sweet potato were characterized. The beverages were formulated by gradually adding 5 g of MM, ranging from 0 to 25 g, to OFSP extract containing a ginger-garlic (G-G) mixture and sugar. The samples were pasteurized, evaluated, and monitored for microbiological qualities for four weeks, after which the data were statistically assessed. With the exception of specific gravity and vitamin C, all physicochemical attributes increased as MM increased. The color and general acceptance evaluations of the beverages were improved with an increase in MM up to 20 g. Since G-G-spiced OFSP beverages containing 10, 15, and 20 g of MM demonstrated beneficial qualities, they may be added to the existing health-promoting beverages.

Bangladesh J. Sci. Ind. Res. 60(1), 35-44, 2025

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Published

2025-03-25

How to Cite

Oyedokun, J., Olaoye, B. M., & Ade Omowaye, B. I. O. (2025). Characterization of spiced and malted maize supplemented orange-fleshed sweet potato beverage. Bangladesh Journal of Scientific and Industrial Research, 60(1), 35–44. https://doi.org/10.3329/bjsir.v60i1.77889

Issue

Vol. 60 No. 1 (2025)

Section

Articles

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