Subscribe Now Subscribe Today
Research Article

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

R.O. Adeleke and O.A. Abiodun
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

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<0.05) from other samples. Adoyo had highest value of 32.0 mg/100 g ascorbic acid while ogogoro had the lowest value. The PH of ogogoro was nearer to neutrality compared with the other local drinks analyzed. Titratable acidity and ascorbic acid of zobo and pito were not feasible due to the products colour. The high alcoholic content of ogogoro, burukutu and palmwine signifies that the product can cause health problem such as obesity and can damage the organs in the body. Adoyo, fura da nunu, nunu and kunnu zaki are good source of ascorbic acid but diabetic patient may take them without sugar.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

R.O. Adeleke and O.A. Abiodun, 2010. Physico-chemical Properties of Commercial Local Beverages in Osun State, Nigeria. Pakistan Journal of Nutrition, 9: 853-855.

DOI: 10.3923/pjn.2010.853.855


AOAC., 1990. Official Method of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA., pp: 66-88.

Ababio, O.Y., 1990. Organic Chemistry: New School Chemistry. 1st Edn., Africana-Fep Publishers Ltd., Onitsha, Nigeria, pp: 378-380.

Adeyemi, I.A. and S. Umar, 1994. Effects of method of manufacture on quality characteristics of kunnu zaki, a millet-based beverage. Nig. Food J., 12: 34-41.

Akinyele, B.J., M.O. Fawole and F.A. Akinyosoye, 1999. Microorganisms associated with fresh cow milk, Wara and Nono, two local milk products hawked by Fulani women in Ilorin, Kwara State, Nigeria. Nig. Food J., 17: 11-17.

Aliyu, L., 2000. Roselle (Hibiscus sabdariffa L.) Production as affected by pruning and sowing date. J. Applied Agric. Technol., 6: 16-20.

Babalola, S.O., A.O. Babalola and O.C. Aworh, 2000. Compositional attributes of the calyces of roselle (Hibiscus sabdariffa L.). J. Food Technol. Afr., 6: 133-134.

Igyor, M.A., C.C. Ariahu and Y. Omale, 2006. Chemical and microbiological characteristics of burukutu-A traditional Nigerian beer. Nig. Food J., 24: 86-91.
Direct Link  |  

Jideani, V.A. and B.L. Wedzicha, 1994. Reaction of sorbic acid in millet and sorghum doughs: Reaction with thiols. Food Addit. Contam., 11: 539-548.
CrossRef  |  Direct Link  |  

Jideani, V.A., L. Nkama, E.B. Agbo and I.A. Jideani, 1999. Prediction of changes in colour during storage of millet dough. Nig. Food J., 17: 41-51.

Kolawole, O.M., R.M.O. Kayode and B. Akinduyo, 2007. Proximate and microbial analyses of burukutu and pito produced in Ilorin, Nigeria. Afr. J. Biotechnol., 6: 587-590.
Direct Link  |  

Obadina, A.O., O.B. Oyewole and T.M. Awojobi, 2008. Effect of steeping time of milled grains on the quality of Kunnu-Zaki (A Nigerian beverage). Afr. J. Food Sci., 2: 033-036.
Direct Link  |  

Osueke, J.C. and F.N. Ehirim, 2004. Chemical, Nutritional and sensory analysis of zobo drink and selected soft drinks. J. Agric. Food Sci., 2: 21-24.
CrossRef  |  

Sowonola, O.A., T.Y. Tunde-Akintunde and F. Adedeji, 2005. Nutritional and sensory quality of soymilk-kunnu blends. Afr. J. Food Agric. Dev., 5: 1-13.
Direct Link  |  

Wonang, D.L. and W.O. Opoefe, 1999. Effect of malting period on the fungal load, mycotoxin content of malted grains and alcoholic content of burukutu produced from grains in Jos. West Afr. J. Biol. Sci., 9: 97-107.

Wong, P.K., S. Yusof, H.M. Ghazali and Y.B. Che Man, 2002. Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.). Nutr. Food Sci., 32: 68-73.
CrossRef  |  Direct Link  |  

©  2020 Science Alert. All Rights Reserved