SENSORY AND CHEMICAL EVALUATION OF MILK TEA PRODUCED FROM SOURSOP (ANNONA MURICATA) PULP, LEAVES AND GINGER (ZINGIBER OFFICINALE) RHIZOMES FLOUR BLEND
Abstract
This study evaluated the sensory and chemical properties of a Milk tea produced from sour sop pulp milk, sour sop leaf tea and ginger rhizomes flour blend. The pulp milk, leaf tea and ginger rhizome flour blend were produced using standard methods. The samples were analyzed for their sensory properties, proximate, phytochemical, antinutrient and micronutrient. The Milk tea was produced in three different samples at different ratios of the sour sop pulp milk, sour sop leaves and ginger rhizomes, thus: (SSG 1) = 60% Sour sop milk flour, 30% sour leaf tea, 10% ginger rhizomes, SSG2 = 50%: 40%:10% Sour sop pulp milk, sour sop leaf tea and ginger rhizomes, SSG3= 30%: 60%:10% Sour sop pulp milk, Sour sop leaf tea and Ginger rhizomes. Data were presented as mean and standard deviation. One Way Analysis of Variance was used for data analyses while the Duncan’s Multiple Range Test was used for mean separation at p
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