CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL ANALYSIS OF A FUNCTIONAL BEVERAGES DEVELOPED FROM FINGER MILLET, AFRICAN TAM BEAN AND COCONUT

This study focuses on the development and evaluation of a functional beverage produced from finger millet, African yam bean, and coconut. The aim is to assess the chemical composition, nutritional quality, and microbiological safety of the formulated beverage in order to determine its suitability as a healthy dietary alternative. Finger millet is known for its high calcium and dietary fiber content, African yam bean provides a rich source of protein and essential amino acids, while coconut contributes healthy fats, flavor, and bioactive compounds. The beverage was produced using standard processing techniques, including cleaning, soaking, milling, filtration, and blending in appropriate ratios. Chemical analysis was carried out to determine parameters such as moisture content, ash, protein, fat, carbohydrate, and pH. Nutritional evaluation focused on mineral composition and energy value, while microbiological analysis was conducted to assess the total viable count, yeast and mold count, and the presence of pathogenic microorganisms. Results indicated that the formulated beverage had improved nutritional value, particularly in protein, fiber, and mineral content, compared to conventional cereal-based drinks. The microbiological results showed that the beverage was within acceptable safety limits for consumption when prepared under hygienic conditions. The combination of these plant-based ingredients resulted in a nutritious, affordable, and functional beverage with potential health benefits. The study concludes that beverages developed from finger millet, African yam bean, and coconut can serve as a viable alternative to commercial drinks and contribute to improved nutrition and food security. Recommendations were made for further studies on shelf life and sensory evaluation.