Vol. 12, Issue 7 (2023)

Author(s):
Arisha Ashraf and Neha Sharma

Abstract:
Finger Millet based sports beverages were developed by supplementing malted ragi with Cantaloupe juice and were organoleptically evaluated for sensory attributes by semi-trained panel of 5 judges. Control samples were developed by using milk, cantaloupe and honey and in test samples malted ragi was added at different levels ranging from 5-15 percent. In terms of all sensory qualities, the results showed that the cantaloupe-based malted ragi beverage supplemented with 5% malted ragi was quite acceptable overall. The most widely accepted amount was chemically examined using a standard procedure to determine its approximate composition, amino acids, vitamins, minerals, readily available carbs, and additional components. The most acceptable malted ragi cantaloupe beverage was estimated to have 5±0.03 g crude protein, 2.31±0.51 g of crude fat, 1.5±0.05 g of crude fibre, 20.65±1.09 g of carbohydrates, 129.4 mg of calcium, 0.05 mg of iron, 93.2 mg of phosphorus and 0.386 mg of zinc, vitamin A: 4170 IU, vitamin C: 60±1.5 mg, potassium: 417 mg per 100 ml. The anti- nutritional components were 115.6±9.5 mg of phytates, 12.1±2.5 mg of total phenols and 0.41±0.01 mg of trypsin inhibitor activity. Total sugars were found to be 4.59±0.29 g, 3.45±0.25 g of reducing sugars, 3.12±0.15 g of non-reducing sugars and 0.97±0.05 g of starch. Results showed that malted ragi can be successfully used up to a 5 percent level to make beverages with high nutritional value without having an unfavorable impact on sensory qualities, which may be beneficial in the field of sports and for sportsman.