Non-alcoholic beverages were developed from sorghum malt and
breadfruit, plantain, potato or sweet cassava using the endogenous
enzymes of the malt and a little quantity of external enzyme for saccharification.
The yields of the malt drink samples were significantly
(PO < 0.05) lower than that of the commercial malt drink used as control.
However, the original gravities of the breadfruit, cassava and
plantain-based samples were higher than those of other samples.
Similarly, sensory evaluation indicated no significant difference
between the potato- and plantain-based samples in term of flavor.
However, the raw flavors of the breadfruit and cassava were slightly
noticeable in their products. The foam formation and stability in the
plantain-base beverage sample were better than that of the reference
sample while those of the other samples were very poor. However,
incorporating 5-10% plantain improved this quality in the other samples.
All the samples were adjusted to be acceptable in terms of the
Keywords : beverage production properties