COMPARATIVE STUDY ON PHYSIOCHEMICAL PARAMETERS OF FUNCTIONAL BEVERAGES FORMULATED FROM SORGHUM BICOLOR STEM SHEATH AND HIBISCUS SABDARIFFA

Abstract

In the face of increasing health challenges, in recent years, regular food is expected be functional by providing additional health benefits in addition to basic nutritional needs. Beverages, being excellent delivering means for nutrients and bioactive compounds are by far the most active functional food category because of convenience. Comparative study on physiochemical parameters such as total solids, soluble solids, sugar, total acidity, colour intensity, pH, ash, vitamin A and C, and dietary minerals of different blends of beverages formulated from Sorghum bicolor stem sheath and Hibiscus sabdariffa was carried out using standard methods. Generally, with few exceptions, the beverages fortified with fresh pineapple juice have the best physiochemical parameters in terms of nutritional quality, and physiochemical quality of S. bicolor beverages compared favourably well with that of H. sabdiriffa, in terms of  nutritional and sensory qualities. S. bicolor beverages can also be an alternative to sugar dense carbonated drinks, just like H. sabdiriffa (zobo) drink.  Keywords: Sorghum bicolour, Hibiscus sabdariffa, Physiochemical, functional, beverages