Degrees Brix readings of the raw materials
| No. | Materials | Degrees Brix (oBrix) |
|---|---|---|
| 1 | Palm wine dreg | 3.19 |
| 2 | Palm sap | 13.50 |
| 3 | Tiger nut milk | 6.44 |
| 4 | Sugar syrup | 57.45 |
| 5 | Blends of 3 and 4 | 14.12 |
AOO: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing—original draft. GIO: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Project administration, Supervision, Writing—original draft. CFO: Data curation, Formal analysis, Investigation, Methodology, Writing—original draft. OCN: Data curation, Formal analysis, Investigation, Methodology. QNO, MIH, SJ, and KL: Software, Validation, Visualization, Writing—review & editing. CORO and MK: Supervision, Validation, Visualization, Writing—review & editing. RPFG: Validation, Supervision, Visualization, Writing—review & editing. All authors reviewed and approved the final manuscript.
Charles Odilichukwu R. Okpala who is the Editorial Board Member of Exploration of Foods and Foodomics had no involvement in the decision-making or the review process of this manuscript. The other authors declare that they have no conflicts of interest.
Not applicable.
Prior to the sensory evaluation activity, the use of verbal consent was applied to panel members as per routine (departmental) activity and approved by an Internal Review Committee within the Department of Food Science and Technology, the University of Nigeria Nsukka.
Not applicable.
The datasets generated and/or analyzed during the current study are available from the corresponding author upon reasonable request.
Authors SJ, KL, and MK appreciate the financial support from Wrocław University of Environmental and Life Sciences-Poland. Author RPFG appreciates financial support from the Polytechnic Institute of Viseu-Portugal. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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