In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical,sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (P ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05) with increased the malting time (days), while there was a significant (P ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150 °C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).
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