PRODUCTION AND SENSORY QUALITY OF BEVERAGE MADE FROM AFRICA LOCUST FRUIT (DAWADAWA) AND TETRAPLUERA TETRAPTERA (PREKESE)

Abstract

This study was conducted to produce and evaluate the quality of beverages made from Dawadawa and Prekese fruits. The objective was to produce functional beverages from Dawadawa fruit and Prekese. The Association of Official Analytical Chemists (AOAC) was considered a standard method for this study's proximate and physicochemical parameters. In addition, a 5-point hedonic scale was considered for this study. With respect to the beverage preparation, different proportions of the Dawadawa fruit and Prekese powder were mixed together in addition to water, lime, and a considerable amount of sugar to produce the beverage. Generally, the overall acceptability of the sensory panel members was in the range of 3.23- 4.60, showing a high degree of acceptance by the panelists. There was a general significant reduction (P<0.05) in overall acceptability as the quantity of Dawadawa reduced, but the amount of Prekese increased in the composite beverage. A general pH increase but reduced composite beverage acidity was observed. A general reduction in TSS was observed when Dawadawa was reduced. In terms of the moisture content of the composite beverage, an increased moisture level was obtained as the quantity of Dawadawa was reduced. In terms of sensory parameters studied, a general acceptance in preference and overall acceptability as Prekese reduced, and an increased Dawadawa in the composite beverage was observed. As part of the recommendation, Dawadawa and Prekese should be combined and used for composite beverage production while ensuring safety