Blended beverage from wire grass (Paragis) (Eleusine indica), sweet potato leaves (Ipomoea batatas) and ginger (Zingiber officinale)

Abstract

With the advent of functional drinks in the Philippine market, lots of locally available grass and leaves can be utilized as a composite beverage. This study aimed to formulate and evaluate the quality of blended beverage from wire grass (Eleusine indica), sweet potato leaves (Ipomoea batatas) and ginger (Zingiber officinale) in terms of color, aroma, taste, after taste, and general acceptability; determine the pH and Total Soluble Solids (TSS) of the blended beverage; determine the cost of production of the product; and determine the market potential of the product through consumer assessment test. The study utilized a Randomized Complete Block Design (RCBD) with different levels of wire grass (40%, 50%), sweet potato leaves (30%, 40%) and ginger (20%, 30%) infusion. Treatments were subjected to sensory evaluation using 9-point Hedonic Scale. Analysis of Variance results showed no significance difference on the sensory acceptability of the product. Treatment combination with 50% wire grass, 30% sweet potato leaves and 30% ginger infusion had the highest TSS content. Treatment with 40% wire grass, 30% sweet potato leaves and 30% ginger infusion had the highest pH value. Variables used did not significantly affected the pH and TSS value of the blended beverage. For consumer testing the blended beverage was liked by 70% consumers while calamansi juice was liked by 56.67% of the consumers. The Chi Square test shows that there is no significant difference among Blended Beverage and Calamansi Juice consumer acceptability. The consumers’ preferences revealed that blended beverage was preferred by 56.67% of consumers over calamansi juice. Production cost ranged from Php84.48– Php93.98.