Nutritional profile of maize drinks produced from different maize varieties in Kumasi Metropolis Area, Ghana.

Ophelia  Tang; Doreen Dedo  Adi; John  Acquah-Mensah

doi:10.18502/jfsh.v11i2.20989

Ophelia Tang Department of Hospitality and Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
Doreen Dedo Adi Department of Hospitality and Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
John Acquah-Mensah Department of Hospitality and Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.

DOI: https://doi.org/10.18502/jfsh.v11i2.20989

Keywords: Maize drinks; Coluor profile; Beta carotene; Proximate composition; Cereal beverage

Abstract

Food product development has seen a major shift in market value because of the increasing market for functional beverages as a result their long shelf life and convenience, as well as meet consumer demands in terms of appearance, size, and content. Customers enthusiastically embrace food items that claim health advantages beyond just providing essential nutrients.The study assessed the nutritional qualities non-alcoholic cereal beverages using different maize varieties. The study used experimental research design. Five varieties of maize (Honampa, Ahoofe, Mamaba, Abebe and Dzifo) were purchased from the Kumasi Metropolis CSIR-Crop Research Institute Fumesua. The raw materials were sorted washed properly to avoid contamination. Proximate composition, colour profile and chemical analysis of the maize drinks were evaluated using standard methods. The proximate composition showed moderate levels of carbohydrate (Mamaba-6.94%; Ahoofe-2.91%; Abebe-4.21%; Dzifoo-5.78% and Honampa-6.97%) and crude protein (Mamaba-1.25%; Ahoofe- 1.55%; Abebe-0.97%; Dzifoo-0.94% and Honampa-1.26%). The chemical analysis of the maize drinks revealed a significant difference (p<0.05) in the beta carotene of the maize varieties, with Ahoofe having the highest beta carotene content (84.45ug/100g). The maize drinks’s pH ranged from 3.30-4.62. The maize drinks also showed high lightness in colour (60.38-72.24), redness (1.94- 4.54) and yellowness (18.54-24.91) which makes the products appealing to consumers.