Nutritional composition and sensory attributes of cocoa-based beverage produced from cocoa beans, soybean, sorghum leaves, and date fruit

Abstract

Background: With the rise in the cost of commercial cocoa beverages nationwide, its pertinent to produce alternative cocoa beverages that can supply nutrients for the nourishment of the body as against the usual sugar-dense commercial beverages in the market

Objective: The nutritional composition and sensory attribute of cocoa-based beverage produced from cocoa beans, soybean, sorghum leaves and date fruit were assessed

Method: The Soybean, Sorghum leaf, date fruit and Cocoa beans were procured from King's Market and Okunriboye Merchant Company in Owo Local Government Area, Ondo State respectively. Products were formulated as follows: Sample CSDS₁ (70% Cocoa beans; 20% Soybean; 5% date fruit; 5% sorghum leaves, CSDS₂ (60% Cocoa beans; 25% Soybean; 10% date fruit; 5% sorghum leaves), CSDS₃ (50% Cocoa beans; 30% Soybean; 15% date fruit; 5% sorghum leaves), CSDS₄ (40% Cocoa beans; 35% Soybean; 20% date fruit; 5% sorghum leaves) and CCBB was used as control. Samples were subjected to chemical analyses and instrumental analysis according to standard. Analysis of variance using Statistical Package for Social Science (SPSS) version 23 was performed. Significance was accepted at P<0.05.

Result: Findings shows that the protein, selenium, sodium and vitamin B₁ were significantly (p<0.05) higher in the products than the control sample while vitamin C, vitamin B₂, B₃, B₅, B₆, and B₉, calcium, iron and zinc were significantly (p<0.05) higher in the control than the formulated products. Sample CSDS₁ had the highest (503mg) potassium while CSDS₄ was the most accepted in terms of colour.

Conclusion: The formulated beverages had appreciable amount of protein, fat, sodium, potassium, phosphorus, selenium, zinc and thiamin. Acceptability in all the parameters increases with increase in the addition soybeans flour.