Development of a Functional non-Alcoholic Beverage from Sorghum Stem Sheath and Local Spices

International Journal of Research and Scientific Innovation (IJRSI) | Volume VIII, Issue IV, April 2021 | ISSN 2321–2705

Development of a Functional non-Alcoholic Beverage from Sorghum Stem Sheath and Local Spices

Idowu, A.O.¹, Duduyemi, O.², Abioye, A.O.³, Arinkoola A. O.⁴ and Ade-Omowaye, B.I.O.^5*
1,³,⁴,⁵Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
²Department of Chemical and Polymer Engineering, Lagos State University, Lagos, Lagos State, Nigeria

Corresponding Author*

ABSTRACT
Optimum conditions for the production of a non-alcoholic beverage from Sorghum Stem Sheath (SSS) and three local spices were investigated. The drink was developed from combinations of important variables, Alligator Pepper, AP (0.00, 0.75, 1.50 g/100 ml), ginger (0.00, 0.75, 1.50 g/100 ml), garlic (0.00, 0.75, 1.50 g/100 ml), Extraction Temperature, ET (80, 90, 100 oC) and Time of Extraction, TOE (10, 25, 40 min) based on a modification of fractional central composite rotatable design with 32 runs in three replicates using Design-Expert software (version 6.0.8). Response Surface Methodology (RSM) was applied as an optimization technique over eight response variables: Total Phenols Content (TPC), Vitamin C Content (VCC), 1,1-diphenyl -2-picryl hydrazyl (DPPH), Total Carotenoids Content (TCC), Zinc Content (ZC), Iron Content (IC), Oxalate Content (OC) and Tannin Content (TC). Predictive models for the response variables were developed as a function of the process variables. The conventional graphical method was applied to obtain maximum TPC, VCC, DPPH, TCC and IC, and minimum OC. Second-order polynomials obtained to predict the response variables were all significant (p<0.05) with good correlation coefficients (R2) between 0.895 and 0.937 showing that the models can be used to navigate the design space. Contour plots of each of the response variables were utilized, applying superposition surface methodology to obtain three contour plots for observation and selection of the best (optimum) combination of AP, ginger, garlic, ET and TOE as 1.50 mg/100 ml, 1.49 mg/100 ml, 0.15 mg/100 ml, 80 °C and 40 min, respectively. This combination produced optimized drink with TPC, VCC, DPPH, TCC, IC and OC of 0.22 mg/100 ml, 3.54 mg/100 ml, 61.65%, 699.46 mg/100 ml, 4.16 mg/100 ml and 0.55 mg/100 ml, respectively.

Keywords: Optimisation, non-alcoholic beverage, local spices, sorghum stem sheath, antioxidants, minerals.

1.INTRODUCTION
Nigeria is the largest sorghum (Sorghum bicolour) producer in West Africa accounting for about 71% of the total regional output (Ogbonna, 2011). The production of this cereal has increased over the years in Nigeria, and during its harvest, the enormous volume of sorghum stem sheath (SSS)are being generated as waste. SSS had been in use for centuries as traditional medicine by people of Southwestern

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