International Journal of Science and Technology

International Journal of Science and Technology>> Volume 7, Number 9, September 2017

International Journal of Science and Technology


Characterization of cooked and uncooked home-made ginger beverages produced in Lesotho in comparison with the commercial brand

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Author Mosotho J. George,Palesa Lesemane, Emmanue B. Tanor, Fidele Tigizimana
On Pages 124-129
Volume No. 4
Issue No. 7
Issue Date July 01, 2014
Publishing Date July 01, 2014
Keywords ginger beer, home-made, commercial brand, Lesotho, principal component analysis.


Abstract

This study reports the results of the assessment of nutritional and non-nutritional properties of both cooked and uncooked home-made ginger beverages produced by one cooperative in Maseru, Lesotho in comparison with one commercial brand obtained from local stores. The cooked ginger beer in general showed reduced contents for most of the parameters analysed: protein content (4.68 0.32 g/100g) than the uncooked counterpart (6.48 0.51 g/100g). The other concern was that the amount of benzoic acid in the home-made samples was almost three times higher than the commercial beer (1.08 - 1.60% compared to 0.35% for commercial sample), as a result needs to be reduced accordingly to the prescribed levels of < 0.1% in the home-made samples before commercialisation. A principal component analysis for the three samples demonstrated considerable degree of spurity among the three samples hence they do not compare well. However, the differences are not significant, hence the home-made juices can be marketed commercially, with the uncooked being the one more preferred and thus recommended.

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