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Physico-chemical Properties of Commercial Local Beverages in Osun State, Nigeria

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Author(s): R.O. Adeleke | O.A. Abiodun

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 9;
Issue: 9;
Start page: 853;
Date: 2010;
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Keywords: Kunnu zaki | zobo | adoyo | burukutu | fura da nunu | pito | Ogogoro | physico-chemical propertie

ABSTRACT
This research work evaluates the physico-chemical properties of local beverages form, Osun State. Nigeria. The drinks were analyzed for PH, titratable acidity, specific gravity, total soluble solids, ethanol content, total solids, total sugar, reducing sugars, non reducing sugar and ascorbic acid. From the analysis, the PH value ranged from 4.2-6.3, the titratable acidity ranged from 0.8-11.7. The highest specific gravity was in fura da nunu (1.3180) and the lowest in ogogoro (0.9897). Total soluble solid ranged from 0.3-10.7%. Ogogoro (distilled palmwine) had the highest percentage of alcohol content of 37.6%, burukutu (sorghum beer) had 4.6% and palm wine had 3.1% while nunu (fermented skim milk), omi wara (cheese whey), kunnu zaki (millet food drink), Adoyo (maize drink) and fura da nunu (fermented skim milk with millet dough) had lower values. Fura da nunu had highest total solid (21.8%) and total sugars (7.5%). These values were significant different (p
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