Quality Evaluation of a Non-Alcoholic Beverage Produced from Pear Millet (Pennisetum Typhoides) for Use in Hospitality Food Service



The study was conducted to assess the quality evaluation of non-alcoholic beverage  produced from pear millet. The ingredients were purchase from a local market in Idah town, Kogi State Nigeria, West Africa. This beverage was subjected to evaluation for their protein, moisture, ash contents, some vitamins, some minerals. The results revealed that moisture and fat content ranges from 81.45 (0.007) and 0.13 (0.005) respectively. Protein and ash content ranges from 1.47(0.002) and 0.494(0.003) respectively. Whereas the vitamin content of the beverage with the mean and standard deviation (STD) values of 5.895(0.12vit.A), 0.76(0.004vit.E), 0.49(0.004vitD), 0.227(0.003vit. K), 0.87(0.001 vit.B1), 0.75(0.008 vit. B12),and 0.074(0.004vitB3) respectively.Whereas magnesium,calcium,potassium and sodium ranges from 127.22(0.005),60.89(0.003),55.94(0.005) and 29.13(0.39) respectively. Iron, Zinc and Copper ranges from 1.66(0.004), 1.48(0.005) and 0.25(0.005) respectively. The range values of  antinutrient of the beverage on the other hand are Tannin: 10.68(0.004), phytate: 2.77(0.004); oxalate: 0.124(0.003); Hemaglution: o.38(0.006); Trypsin: 0.67(0.159; and Hydrogen cyanic 0.53(00.004).The result of the microbial analysis of the beverage revealed that is microbial free. The baseline data recorded in this research concludes that the local beverage is suitable for Hospitality Food Service patronage both from the economic view and nutritional view.

Keywords: Hospitality, pear millet, non-alcoholic, beverage, patronage nutrients.

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