Determination of the Potential of Hydrogen (pH) level and sensory evaluation of locally produced beverages in Maiduguri, Borno State Nigeria
Authors: Amina Ali Auta  , Samuel Chinda Gabriel  
Published: January 2025

This study determines the pH values and evaluates the sensory attributes of five locally produced beverages: Ginger, Zobo, Kunu Aya, Tamarind, and Kunu Zaki. pH meter was used to determine the pH of each sample and panelists were source from student in the laboratory for evaluating the sensory attributes. pH measurements readings ranged from 4.27 to 5.00, indicating varying levels of acidity. Kunu Aya, with the highest mean pH of 5.00, was the least acidic, while Zobo, with a mean pH of 4.27, was the most acidic. The pH levels of the beverages were measured using a digital pH meter. Ginger, Tamarind, and Kunu Zaki exhibited moderate acidity with mean pH values of 4.67, 4.40, and 4.50, respectively. Sensory evaluation assessed appearance, aroma, taste, sour/bitterness, texture, and freshness, revealing varied acceptability levels. Ginger and Zobo beverages achieved a 50% acceptability rate, excelling in appearance and taste but showing inconsistencies in freshness and sourness. Kunu Aya also recorded 50% acceptability, benefiting from its mild acidity, though challenges with aroma and freshness was noted. Tamarind beverage, despite a pH of 4.40, received a 0% acceptability rate due to imbalances in sourness and freshness, overshadowing its positive appearance and taste ratings. Kunu Zaki had a 25% acceptability rate, with sourness, texture, and freshness negatively impacting its sensory profile. The study highlights the relationship between pH and sensory acceptability, suggesting that beverages with slightly higher pH values tend to have greater consumer appeal. However, factors such as flavor balance, aroma, and freshness play critical roles in overall acceptability. This study evaluates the pH values and sensory characteristics of five locally produced beverages: Ginger, Zobo, Kunu Aya, Tamarind, and Kunu Zaki. pH measurements readings ranged from 4.27 to 5.00, indicating varying levels of acidity. Kunu Aya, with the highest mean pH of 5.00, was the least acidic, while Zobo, with a mean pH of 4.27, was the most acidic. The pH levels of the beverages were measured using a digital pH meter. Ginger, Tamarind, and Kunu Zaki exhibited moderate acidity with mean pH values of 4.67, 4.40, and 4.50, respectively. Sensory evaluation assessed appearance, aroma, taste, sour/bitterness, texture, and freshness, revealing varied acceptability levels. Ginger and Zobo beverages achieved a 50% acceptability rate, excelling in appearance and taste but showing inconsistencies in freshness and sourness. Kunu Aya also recorded 50% acceptability, benefiting from its mild acidity, though challenges with aroma and freshness was noted. Tamarind beverage, despite a pH of 4.40, received a 0% acceptability rate due to imbalances in sourness and freshness, overshadowing its positive appearance and taste ratings. Kunu Zaki had a 25% acceptability rate, with sourness, texture, and freshness negatively impacting its sensory profile. The study highlights the relationship between pH and sensory acceptability, suggesting that beverages with slightly higher pH values tend to have greater consumer appeal. However, factors such as flavor balance, aroma, and freshness play critical roles in overall acceptability. The findings emphasize the need for standardized production techniques to optimize flavor, maintain consistent quality, and enhance the sensory appeal of locally produced beverages.