Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu

Abstract

SummaryCereal‐based diets supplemented with legumes have proven to be an effective approach to enhancing nutritional value. This study evaluated the consumer acceptability and metabolite profile of fermented sorghum mahewu improved with different proportions (20% and 30%) of Bambara groundnut (BGN). Consumer acceptability, metabolite profile analysis using Gas Chromatography High Resolution Time‐of‐Flight Mass Spectrometry (GC‐HRTOF‐MS), storage stability and microbial quality of mahewu were determined. Sorghum (100SORG) mahewu without BGN was the most preferred by the consumer panellists followed by 80SORG:20BGN. Metabolites identified in all three mahewu products included esters (21%), alcohols (17%), alkanes (12%), acids and derivatives (9%). Overall, 70SORG:30BGN had an improved metabolite profile but least preferred by consumer. The sorghum‐BGN mahewu maintained their pH, while increases in consistency and TTA were observed with storage time and BGN supplementation. Inclusion of BGN in sorghum mahewu did not alter microbial quality; however, more awareness is required to increase its acceptance among consumers.

Comparative Evaluation of Health-Promoting Compounds, Physicochemical and Microbiological Properties of Sorghum [Sorghum bicolor (L.) Moench] Based Mahewu Produced by Different Traditional Brewers in Thohoyandou, South Africa

“…Thus, scientists need to search for a substitute for maize in food production and processing with a special focus on climate-friendly crops such as sorghum (Sorghum bicolor) [3]. Sorghum is a reliable emerging alternative for mahewu production because it can grow in harsh conditions, it is rich in phytochemicals, and it is nutritionally superior to maize [4]. The presence of phytochemicals in the grain of sorghum includes phenolic acids, flavonoids, and condensed tannins [5][6][7].…”