Effect of Roasted Finger Millet Malt and Vegetable Juice on the Composition and Acceptability of Processed Malt Drink

Onwurafor, U., Iloka, I., Iroagba, N., Aniagor, N. and Aniemena, C.

Objective: The study was conducted to evaluate the effect of vegetable juice on the composition and organoleptic properties of the roasted finger millet malt drink. Materials and Methods: Finger millet was malted for 48 hrs, dried for 5 days and divided into two portions. A portion of the finger millet malt was roasted and combined with unroasted malt to prepare malt drinks. Extracted carrot and cucumber juice and finger millet malt drink were pasteurized, blended in different ratios and subjected to proximate composition, micronutrient, physicochemical properties and acceptability test. Results: The ash content of the malt drink varied from 0.3-0.9%. Juice without supplements had fat content of 0.60 and 0.30% for roasted and unroasted malt drinks, respectively which decreased with vegetable juice supplementation and the values ranged from 0.20-0.34 and 0.15-0.20% for supplemented roasted and unroasted sample, respectively. Malt drinks without supplements had carbohydrate contents ranging from 6.26 -8.05% which reduced to 4.51-7.46%. Total soluble solid contents of finger millet malt drink varied from 6.15 -19.05° Brix. The roasted finger millet malt drink had increased pro-vitamin A, vitamin E and pH contents when supplemented with juice from carrot, cucumber, or mixed juice. The incorporation of 25% cucumber juice and 25% carrot juice in the roasted or unroasted finger millet malt drinks had a marginal effect on the organoleptic properties of colour, appearance, flavour, taste and overall acceptability compared to malt drinks from 100% roasted and unroasted finger millet malt as rated by the panelists. Also, roasted finger millet malt drink was preferred in terms of colour and appearance while unroasted finger millet malt drink was preferred in terms of flavour, taste, after-taste and overall acceptability. Conclusion: Supplementation of roasted malt drinks with 25% cucumber and 25% carrot juice had no negative effect on the acceptability of products and was preferred in terms of their overall acceptability among supplemented samples.

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