Abstract:
The aim of this study was to prepare and identify the nutritional value of Baganiya drink. Baganiya was prepared using sorghum (Red Feterita). The chemical composition of Red Feterita before and after germination and Baganiya was identified. The physiochemical and organoleptic properties of Baganiya were also determined. The results of chemical composition analysis for Red Feterita flour were 4.80, 15.90, 3.20,70.44, 67.64, 2.80, and 2.06 % for moisture, protein, fat, available carbohydrate, total carbohydrate, fiber and ash respectively. The results of chemical composition analysis for germinated sorghum were 6.80, 12.25, 2.80, 76.65, 74.15, 2.50 and 1.50% for moisture, protein, fat, available carbohydrate, total carbohydrate, fiber and ash respectively. The results of chemical composition analysis for Baganiya were 4.80, 15.90, 3.20, 70.35, 65.70, 2.80, and 2.06 for moisture, protein, fat, available carbohydrate, total carbohydrate, fiber and ash respectively. The results of physiochemical analysis were 1.20, 12.01 and 4.00 for acidity, total soluble solid and pH respectively. the results of organoleptic properties showed acceptability for the product.
