Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet

Abstract

IntroductionThe traditional method of producing instant foods involves producing a gelatinised paste from the preferred grain flour and proceeding to dry it using a drum drier. This produced a flaked product, which can be used as is or ground and sieved to obtain the desired particle size. With the advent of extrusion cooking technology and diverse production processes associated with the technology, food products including instant foods from cereals were developed.ObjectivesThe primary objective of this study was to produce a nutritious and acceptable pearl millet instant beverage powder (PMIBP) using combination processing.MethodsThe effect of different processing methods (malting, extrusion, and a combination of both processes) on the nutritional, biochemical, and sensory characteristics of beverage powders and beverages made from two varieties of pearl millet (Pennisetum glaucum) were evaluated.ResultsCombination processing led to a significant (p ≤ 0.05) decrease in total fat and total dietary fibre (TDF) (3.85 and 22.99 g/100 g, respectively) of AgriGreen (AgG) extruded malted pearl millet (EMPM) and extruded raw pearl millet–malted pearl millet mix (ERPMMPM). Combination processing also led to a decrease in the ash, total fat, TDF, Fe and Zn content (1.76, 3.48, 14.26 g/100 g, 7.78 and 4.74 mg/100 g, respectively) of Babala (Ba) EMPM and Ba ERPMMPM (1.88, 4.22, 21.71 g/100 g, 7.24 and 4.14 mg/100 g, respectively). Beverages of 10% total solids were prepared from the samples and offered to an untrained consumer panel. The beverages were rated on appearance, colour, aroma, flavour, texture and overall acceptability on a nine-point hedonic scale. In general, Ba raw pearl millet was rated 4 (like slightly), AgG malted pearl millet was rated 6 (dislike slightly), and all other pearl millet samples from both varieties were rated 5 (neither like nor dislike).ConclusionAlthough combination processing led to an increase in carbohydrates, Ca, energy, Fe content, and 12 of the 15 amino acids measured as well as protein and starch digestibility and no change in the other nutrients measured, this did not significantly impact on the acceptability of the beverages.

Formulation and quality evaluation of instant mango drink powder

“…The results of energy content showed that the samples were significantly different (p<0.05). The energy value of the instant mango drink powder was similar than reported by Mohammed et al (2017) for instant sorrel (Zobo) drink and lower than observed by Farzana et al (2017) for vegetable soup powder and Obilana et al (2018) for instant beverage powder.…”

“…In contrast, the lower value (0.7±0.03%) was found in Sample D. The results of protein content showed that the samples were significantly different (p<0.05). The protein content of the instant mango drink powder was higher than reported by Akhter et al (2010) for instant mango juice powder and lower than reported by Farzana et al (2017) for vegetable soup powder, Mohammed et al (2017) for instant sorrel (Zobo) drink and Obilana et al (2018) for instant beverage powder.…”

“…The higher ash content of our formulated instant drinks powder indicates that these are a better source of minerals. The ash contents of the instant mango drink powder were higher than reported by Akhter et al, (2010) for instant mango juice powder; Mohammed et al (2017) for instant sorrel (Zobo) drink and lower than reported by Farzana et al (2017) for vegetable soup powder and similar than reported by Obilana et al (2018) for instant beverage powder.…”

“…The carbohydrate content of our formulated instant drinks powder was, therefore, at an acceptable level, which would work as a good source of energy. The carbohydrate contents of the instant mango drink powder were higher than reported by Mohammed et al (2017) for instant sorrel (Zobo) drink, Farzana et al (2017) for vegetable soup powder and Obilana et al (2018) for instant beverage powder.…”

“…The vitamin C content of Sample D was lower than that of our formulated samples (A, B, and C). It indicates that instant mango drink powder may be a good source of vitamin C. Obilana et al (2018) prepared instant beverage powder from extruded malted pearl millet (Babla) reported the calcium content as 32.56 mg/100 g) and the iron content as 7.78 mg/100 g. Farzana et al (2017) prepared soup powder from vegetable reported the Vitamin C content as 6.4 mg/100 g.…”