International Journal of Innovation and Development

Production and Sensory Evaluation of Banana and Corn Beverage

Vida Commey

Kumasi Technical University

Rita Sanful

Cape Coast Technical University

Keywords: Banana, Post-harvest loss, Shelf life, Corn dough, sensory analysis

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Abstract

This paper sought to evaluate the sensory attributes of three beverages produced from banana and corn extracts with different combinations. The underlying objective of the paper was to promote the consumption through diversified recipe development. The Traditional Value Chain Development model utilized by pharmaceutical firms was used as a tool for the recipe development. Product A consisted of 80% banana and 20% corn dough; Product B; 50% banana and 50% corn dough, and Product C; 40% banana and 60% corn dough. From the sensory evaluation, Product A was preferred in terms of all the sensory attributes assessed and was followed by product B and C in that order. Findings from the study revealed that Product A was the best sample in terms of colour, aroma and taste. The ANOVA results recorded significant differences among products A, B and C (p<0.05) in respect of all the sensory attributes assessed. It is recommended that more recipes should be developed from products A and C to minimize
post- harvest losses of banana

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Author Biographies

Vida Commey, Kumasi Technical University

Kumasi Technical University

Rita Sanful, Cape Coast Technical University

Department of Hospitality