analysis and evaluation of soy milk, kunu, and zobo beverages in nigeria by atomic absorption spectrophotometry and uv-vis spectrometry

Soy milk, kunu, and zobo are popular soft drinks in nigeria. thus, information about their nutritional composition is crucial for assessing their energy and nutritional relevance. this study utilized standard methods to analyze the proximate composition, physicochemical properties, and mineral content of beverages in nigeria. the results showed that the percentages (%) of moisture content, ash content, crude fiber, crude protein, crude fat, and carbohydrate content were highest in zobo (82.89+1.33), soy milk (1.02+0.05), kunu (5.40+1.50), soymilk (12.17+1.25), soymilk (2.10+0.22) and zobo (4.54+1.55) respectively. additionally, the physicochemical properties, such as titratable acidity, ph, apparent colloidal stability, viscosity, total solids, and the mineral composition of the drinks, were determined using the aoac (2001) standard method. the minerals zinc (zn), calcium (ca), magnesium (mg), potassium(k), and phosphorus(p) were determined by atomic absorption spectrophotometry (f-aas) and uv-vis spectrometry. these findings indicate that these locally produced beverages are rich sources of a balanced diet.