PRODUCTION AND ACCEPTABILITY EVALUATION OF SINASIR, GIREBA, AND ARDEB DRINK OF BORNO STATE, NIGERIA

This study investigates the production methods and acceptability of traditional beverages Sinasir, Gireba, and Ardeb Drink in Borno State, Nigeria. The primary objectives were to explore traditional preparation techniques, assess the sensory property/qualities of these drinks, evaluate their acceptability among the local population in Bauchi State, and identify factors influencing their acceptance. The research employed an experimental design, utilizing a range of raw materials sourced from Yelwan Tudu Market to ensure authenticity. Data was collected using a test evaluation sheet and analyzed through frequency and percentage distribution to ensure accurate and reliable results. The sensory evaluation revealed that Gireba (Sample B) was the most favored drink, noted for its superior appearance, aroma, texture, taste, and overall acceptability. In contrast, Sinasir (Sample A) received the least positive feedback, particularly regarding its appearance and aroma. Ardeb Drink (Sample C) received mixed reviews; while it was appreciated for its taste and mouthfeel, it did not match the high acceptability of Gireba. Based on these findings, it is recommended that caterers prioritize Gireba for its consistent positive attributes. Sinasir should be used cautiously or combined with other seasonings to enhance its appeal, while Ardeb Drink can be included based on specific consumer preferences. Future research should explore the cost implications of producing these drinks and investigate the production and marketing aspects of these traditional beverages to further understand their economic viability and market potential.