Seminar Pre Date

1. INFLUENCE OF MALT SUBSTRATE
ON NON ALCOHOLIC BEVERAGES
PRODUCED FROM COCOYAM AND
SWEET POTATOES ROOTS
HND II PRE-DATA SEMINAR
BY
TENIOLA ODUNSI
15/23/0035
DEPARTMENT OF FOOD TECHNOLOGY
MOSHOOD ABIOLA POLYTECHNIC ABEOKUTA, OGUN STATE.
SUPERVISOR:
DR(MRS) O. O. OLORODE

2. INTRODUCTION
• Non-alcoholic beverages (NABs) over the past years have created a niche for
themselves in the dietary pattern of most people. Almost everyone by the
end of the day consumes some form of NAB ranging from the drinking
water to the more sophisticated ones such as mood enhancers, non-
alcoholic wines and locally prepared beverages
• Malt is modified grain, produced by controlled germination and drying.
Germination provides the necessary hydrolytic enzymes to modify the
grain. Endoproteases are essential for grain modification
• Sweet potato roots (Ipomoea batatas L.) Lam. is the 7th most important
food crop in the world (FAO, 1997). It also contain more vitamin A, B and C
than cassava roots, hence sweet potato would complement the nutrient
value of cassava in development of products such as beverages (CIP, 2006)
.
• Cocoyam (Colocasia esculenta) is a tropical starchy tuberous root crop,
reported that nutritional contents of cocoyam roots and tuber crops are
known to be very high. The gap between certain dietary requirements of the
body can be linked and balanced by high nutritional benefits offered my
many root and tuber crops

3. Problem Statement
• Consumption of non-carbonated drinks has become increasingly important.
which result in the demand for these non-alcoholic beverages produced from the
combination of cocoyam and sweet potatoe roots because of their nutritive
value, flavor, aroma and color (McLellan, 1990)
• The Non Alcoholic Beverage market is constantly in demand for new/varied and
trendy products such as natural beverages. Which tends to reduce the rate of
alcoholic beverages.
• Alcohol beverages in take is very high in toxicity and increases the risk of injury
and accidents. Over time, it affects mental health and increase the chances of
cancer in the body. It also damages your brain, heart and liver.

4. Justification
• Many of the compounds present in sweet potato are
important because of their beneficial effects on health,
therefore, are highly desirable in the human diet and
functions as a functional food (Katan and De Roos, 2004).
• The mineral contents in cocoyam aids in the digestive process
and also Increases blood circulations which prevents heart
disease, lungs and oral cancer

5. Aims and Objectives
• The aim of this study is to develop an acceptable flavoured
non alcoholic beverage from cocoyam and sweet potatoes
roots, thereby increase the utilization of this under-utilized
crop
• Objectives
The vitamins in cocoyam and sweet potato improves dietary
fibers and thus adds essential value to the human nutritional
assortment

6. Materials and Methods
The materials that will be used are Cocoyam, Sweet Potato, and malt substrate
Nut will be purchased from Kuto Market, Abeokuta
• Preparation of malt Substrate
The procedure will be a modified version of Iwouno & Ojukwu
• Preparation of cocoyam
The method described by Adegoke et al. (2000) will be adopted with
some modification
• Preparation of sweet potato The Sweet Potato will be extracted
according to the method of AOAC (1990).

7. Analysis
Determination of proximate composition
Proximate composition: Vitamin, protein, moisture content, crude fat, crude fiber,
and carbohydrate will be determined according to the official method of analysis
described by the Association of official and Analytical Chemist (A.O.A.C., 2005).
Titratable acidity determination
The beverage was thoroughly mixed and filtered using muslin cloth. Ten
millilitres of filtrate was measured into a beaker and titrated against 0.1 N
Sodium hydroxide (NaOH) using phenolphthalein solution as indicator.
Titrable acidity was calculated as percent citric acid.

8. • Sensory Evaluation of Non Alcoholic Beverages
Ten panelists assessed the beverage samples using the acceptance preference test. They
compared the 5 samples [Colocasia esculenta (ginger avoured) (CG); Xanthosoma
sagittifolium (alligator pepper avoured) (XA); Colocasia esculenta (alligator pepper
flavoured) (CA); Xanthosoma sagittifolium (ginger avoured) (XG) and the control
sample (without spice)] for selected attributes of taste, colour, avour and general
acceptability. A seven point hedonic scale ranging from ‘like very much’ to ‘dislike very
much’ was used. Each panelist was asked to give a general comment on the beverage
sample
• Statistical Analysis
All analysis were performed in duplicate and the means and standard deviations of the
results determined. Using IBM SPSS version 20 software, One-way ANOVA was used
to determine statistical significance of all results obtained at 95% confidence level with
the Duncan test.

9. REFERENCES
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of Official Analytical Chemists. 15th ed., Arlington, VA.
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from Andean purple corn and red-fleshed sweet potato.
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pursuant to article 4 of the regulation (EC) No 1924/2006: Scientific opinion of the panel on dietetic products,
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Retrieved January 15, 2010 from http://www.cipotato.org/publications/pdf/003914.pdf.
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relationship with physicochemical properties and sensorial properties. Food chemistry. 2005;89(2):261–270.

10. THANK YOU