The article entitled "Consumer acceptability, metabolite profile analysis and storage stability of sorghum-Bambara groundnut mahewu" is an interesting study with the objective of investigating the effects from microbiological, textural and sensory perspectives of fortifying sorghum-mahewu to increase its nutritional value. The article fits well into the context of today's research aimed at nutritional improvement of consumer products. Characterization of the product in multiple aspects also makes the study more complete in terms of practical application.
However, some methodologies are not explained very clearly, both in terms of the samples used for each analysis, the procedures performed and statistical analysis of the data. Therefore, the authors are encouraged to give more attention to both the form and clarity of the article, in order to make it easier for the reader to understand.
In addition, an improvement of the graphic abstract is strongly recommended for greater visual impact.

The authors are thanked for their careful corrections. One more small final correction and the manuscript will be ready for publication.