Nutritional Composition of a Non-Alcoholic Beverage Spiced with Zingiber officinale Extract Produced from Sorghum bicolor Stem Sheath

摘要

The formulated beverage samples with ginger extract were analysed to determine its nutrient profile: proximate and mineral contents. Proximate analysis of the spiced stem sheath beverage revealed that the beverage is a nutrient dense commodity with health promoting substances with high level of protein and fat: the moisture content ranged between 87.890-88.360%, crude protein ranged between 0.092-0.052% and crude fat from 0.190-0.150% while pH and TTA were 7 and 4 respectively. The plain beverage sample had the least protein and fat content. High mineral contents were recorded for the spiced beverage samples: magnesium ranged between 145.00-220.200mg/100ml, sodium ranged between 25.200-26.580mg/100ml, potassium ranged between 23.025-30.950mg/100ml,calcium 50.000-50.045mg/100ml, iron 4.000-5.340mg/100ml, zinc 2.500-3.170mg/100ml, manganese 0.380-1.730 and copper 0.0605-0.071mg/100ml while the plain beverage sample had the least mineral content. The nutrient profile increased significantly at (p < 0.05) with the addition of ginger, the degree of enhancement was dependent on the concentration of the spice. The overall sensory evaluation revealed that acceptability was in order of 0.5% extract of ginger being the best preferred by the panellists.