A REVIEW OF QUALITY PRACTICES IN DEVELOPING AND IMPROVING FUNCTIONAL CEREAL-BASED NON-ALCOHOLIC BEVERAGES

Abstract

Non-alcoholic beverages made from cereals are still among the most popular indigenous drinks around the world. It is widely consumed in African countries as a refreshing, hydrating, and simple way to transport multiple nutrients into the body. The majority of these non-alcoholic Cereal-based beverages have a short shelf life and are produced locally under unsanitary conditions by local residents. Concerns have also been raised about inconsistencies in taste and flavor from different producers. These are significant constraints to the mass production, standardization, and commercialization of such products. There are also many concerns about the sanitation of products sold on the street. Several quality practices must be in place to ensure safe, healthy, and wholesome food, taking into account sensory properties, consumer awareness of eating healthy foods, and production methods. This paper focuses on the quality practices used in the manufacture of cerealbased non-alcoholic beverages. Following an in-depth review of previous publications, current practices for improving the quality of cereal-based non-alcoholic beverages are presented. These quality practices have the potential to aid in the production of high-quality non-alcoholic cereal beverages. This would be advantageous in terms of safety as well as nutritional value. As a result, such practices will be required to improve and develop local non-alcoholic beverages.