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×published date:2024-Sep-25
FULL TEXT in - | page 231 - 237
Abstract
Malt drinks are popular non-alcoholic beverages in Nigeria, commonly consumed during social and festive events like weddings and parties; often perceived as healthier alternatives to carbonated soft drinks, alcoholic beverages and palm wine. In this study, pH values of five malt brands in Bayelsa State, coded as GRM, GNM, MLT, AMS and MTX were assessed over a ten-year period from 2013 to 2024. Annual pH measurements were conducted using a calibrated pH meter following standard procedures. Effect of a common consumer habit (CCH) of diluting malt drinks with water on the pH values was then explored. pH values recorded for the neat (undiluted) malt drinks ranged from 4.49 to 5.02, with mean values of 4.72 ± 0.43 for MLT, 5.02 ± 0.35 for AMS, 4.49 ± 0.16 for GRM, 4.55 ± 0.32 for GNM and 5.00 ± 0.34 for MTX, indicating acidity of the malt brands. Positive and strong correlation coefficients (+ 0.72 to + 0.96) were obtained for pH versus dilution factors. CCH gave 13 to 31-fold reduction in acidity. Study suggested that increased consumption of these acidic drinks exposes consumers to the risk of acidosis and related health challenges. It is recommended that consumers drink responsibly and a survey be conducted to evaluate mitigation potential of CCH focusing on taste preferences, health concerns, economic motivations, product experience and perceived quality. Insights gained from such a survey could inform product design, marketing strategies and public health recommendations, ultimately enhancing the appeal, safety and acceptance of malt beverages among consumers.
Keywords: Non-alcoholic drink, Malt, pH value, Acidity, Malt-water mix
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