African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 819

Full Length Research Paper

Nutritional content of popular malt drinks produced in Nigeria

Gloria Ukalina Obuzor* and Nneka Emmanuella Ajaezi
Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria.
Email: [email protected]

  • Article Number - B0B924A25970
  • Vol.4(9), pp. 585 - 590, September 2010
  •  Accepted: 23 August 2010
  •  Published: 30 September 2010


Five popular commercial brands of malt drinks (Maltina, Malta Guinness, Amstel Malt, Hi-Malt and Grand Malt) produced in Nigeria were analyzed for pH, conductivity, turbidity, total dissolved solids, total soluble solids, level of bitterness, reducing sugar, vitamins A and C and minerals.  Malt drinks were found to be acidic with pH range of 4.4 - 4.6. Maltina has the highest conductivity of 2.93 mS/cm and a TDS of 1480 mg.  Bitterness level ranged from 11 - 13 Bu (Grand Malt) and 15 - 17 Bu (Amstel Malta). The reducing sugar content was found to be high and it ranged from 693.45 - 923.37 mg/dl.  Vitamin A content of the drinks were in the range of 40.99 (Grand Malt) – 49.51 mg (Malta Guinness) and Vitamin C ranged from 5.69 (Grand Malt) - 9.97 (Maltina); these values were adequate, meeting Dietary Reference Intakes (DRIs). The content of iron, zinc, cadmium, calcium, copper, chromium, manganese, nickel and lead was negligible, while the content of calcium and sodium was low.


Key words: Malt drinks, minerals, turbidity, conductivity, reducing sugar and dietary reference intakes.

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