Research Article.pdf

Researchers from the National University of Agriculture in Benin developed a new shandy drink based on local beer tchakpalo and orange juice. The drink was formulated using a mixing plan of tchakpalo and orange juice, with varying proportions of each ingredient. The shandy production involved three main stages: local beer tchakpalo production, orange juice production, and shandy production by mixing the two.

The researchers conducted microbiological, sensory, and physico-chemical analyses on the formulated drinks. The results showed that all the drinks had satisfactory microbiological quality. The most popular shandy formula, which consisted of 75% orange juice and 25% tchakpalo, had a yellowish color, a slightly sweet and sour taste, and a pleasant aroma.

The physico-chemical analysis of the most popular shandy formula revealed a specific gravity of 1.03, a pH of 5.35, a titratable acidity of 6.55 mg/g, and a dry matter content of 9.15%. The formula also had a high content of tannins, total flavonoids, and total phenols.

The study aimed to enhance the agro-resources of Benin by developing a new product with good nutritional and functional quality. The results suggest that the shandy drink based on local beer tchakpalo and orange juice has the potential to be a popular and nutritious beverage.

Key findings include:
- The shandy drink had satisfactory microbiological quality.
- The most popular shandy formula had a unique flavor and aroma profile.
- The physico-chemical analysis revealed a high content of nutrients and antioxidants.
- The study highlights the potential of using local agro-resources to develop new food products.

Overall, the study demonstrates the potential of developing a new shandy drink based on local beer tchakpalo and orange juice, with good nutritional and functional quality.