Abstract

Coffee, one of the most consumed beverages in the world is slightly acidic (pH 5.0-5.1) and contains caffeine which has stimulating effect on human and also found to have negative effect on the brain, kidney, cardiovascular and respiratory systems hence the need to produce coffee-like beverages without such negative effects on the body. Baobab (Adansonia digitata) seed was cleaned and roasted at different temperatures (100°C, 120°C and 150°C) for 30 min, was milled and sieved. A group of three of the sieved samples was blended with spices (cloves and ginger) at 0.5% conc. and oven dried at 30°C for 30 min while the other group of three was without spice. Sensory evaluation and microbiological analysis were carried out on these six samples. Results revealed that the group roasted at 150°C for 30 min with spices was the most generally accepted sample for baobab seed coffee-like beverage and the total mould and bacterial count decreased as roasting temperature increased. Proximate, caffeine, mineral, vitamin and anti-nutrient content determination were carried out on the most preferred sample with fresh baobab seed flour serving as control. Results revealed that roasting at 150°C for 30 min significantly (p≤0.05) increased the protein, carbohydrate, ash, crude fiber, calcium, magnesium, phosphorus and potassium content but significantly (p≤0.05) decreased the moisture, fat, energy, caffeine, iron, oxalate, phytate, tannin and saponin content of the sample. The vitamin content of the fresh baobab seed flour and roasted sample at 150°C for 30 min with spices were significantly (p≥0.05) not different.

Keywords:

Baobab seed, coffee-like beverage, caffeine, chemical composition, sensory evaluation,

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