Development and Production of High Protein and Energy Density Beverages from Blends of Maize (Zea mays), Sorghum (Sorghum bicolor) and Soybeans (Glycine max) for School Aged Children: Effect of Malting Period on Chosen Proximate Parameters and Sensory Qualities of Developed Beverages
OLUWOLE, Oluwatoyin Bolanle; KOSOKO, Sulaimon Babatunde; OWOLABI, Samuel Oluwasina; ADEYOJU, Adetutu Olubamke; BANKOLE,A.O OZUMBA, Augusta, Uzoamaka; ELEMO, Gloria, Nwakaegho

Abstract
A simple process technology for producing high protein and energy density beverage from blends of malted yellow maize, white sorghum and soybeans was developed and produced in this study. The cereals grains were subjected to malting for a period of 48 hours and 72 hours, kilned and milled into flour (270μm). Malt extract was obtained by reconstituting the flour in water (450C). Also, soymilk was obtained from soybeans and both the malt extract and the Soymilk were then blended at ratio 1:2 respectively. Food additives such as food flavor and sweetening agents (glucose syrup and table sugar) were incorporated into the blend to enhance sensory scores of the developed soy-malt beverages. The results show that malting period had a significant effect (p
0.05) on the proximate parameters and sensory qualities of the developed beverages. The developed beverages crude protein ranged between 12.30% to 17.80%, fat content ranged from 2.63% to 10.13%, ash content ranged between 1.25% and 5.30% while the energy content ranged from 135.40 and 166.52kcal. Based on the overall sensory acceptability, sample from 72 hours maize malt and soymilk was the most preferred sample.

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