Effect of Aframomum danielli Extract on the Quality of Non Alcoholic Malt Beverage Produced from Quality Protein Maize (QPM) at Storage

Abstract

Non alcoholic malt beverage from maize and other cereals has a short shelf life. The aim of this study was to evaluate the effect of Aframomum danielli extract on the shelf life of non alcoholic quality protein maize (QPM) malt beverage stored at ambient and refrigerated conditions. The stored malt samples were assessed for physical observation, physicochemical characteristics, microbial properties and sensory qualities. The results showed that non Aframomum danielli treated sample at ambient temperature was spoilt by day 3. Aframomum danielli treated sample at refrigerated condition was wholesome till day 28. The pH reduced with days of storage in all the malt beverage samples. Non A. danielli treated sample at refrigerated condition had the highest °Brix. Total viable count was least in A. danielli treated malt sample at refrigerated condition (day 28). A. danielli treated malt sample at refrigerated condition was acceptable throughout the storage period for sensory attributes. Malt beverage could be produced from quality protein maize (a maize variety with twice lysine content than in ordinary maize). QPM malt beverage treated with A. danielli could keep for 7 days at ambient temperature and 28 days at refrigerated condition. With the shelf-life findings in this study, QPM malt beverage could be produced, consumed and sold at household and small scale levels.