European Journal of Nutrition & Food Safety

Background:  A beverage is a liquid prepared from cereals, grains and leaves/calyxes for human consumption. Beverages are classified into alcoholic and non-alcoholic beverages.

Objective:  The study evaluated the nutritional quality and antioxidant properties of Roselle-tiger nut beverage.

Methods:  Roselle-tiger nut beverage was produced from the control samples roselle and tiger nut (% v/v) using the ratios 100:0 Roselle beverage, 0:100 tiger nut beverage and 80:20 Roselle-tiger nut beverage. Subsequently, Proximate, mineral, phytochemical compositions, antioxidants properties and sensory properties were determined using established methods.

Results: There was an elevation in protein (16.29±2.39^a) carbohydrate (11.08±9.59^a), crude protein (16.29±2.39^a) and ash content (3.09±0.56^a) but a decrease in moisture and crude fat content. Also, an increase in Sodium (0.09±0.01^b), Zinc (0.21±0.00^b) and Copper (0.09±0.00^b) content with a decrease in Potassium, Phosphorus, Manganese, Magnesium, Calcium and Iron levels. For phytochemical compositions, an increase in flavonoids (1.73±0.43^a), saponins (1.25±0.75^a) and alkaloids (1.36±0.13^a) contents with a decrease in tannins, oxalates and phytate contents was observed. There was an elevation in free radical scavenging activity (0.36±0.00^ab) and ferric reducing power (0.32±0.00^c) but a decrease in hydroxyl scavenging activity and metal chelating ability. Sample MNP836 of Roselle-tiger nut beverage was the most preferred by panelists for appearance (8.10), taste (8.24), flavor (8.38), mouth feel (8.38) and overall acceptability (8.48).

Conclusion:  Substitution of roselle beverage with 20% tiger nut beverage improved the nutritional quality of roselle-tiger nut beverage.