Nutritional and Sensory Qualities of Kunu-Zaki (A Non-alcoholic Local Beverage) Producd from Sorghum and Date Fruit
[1]
Abimbola Aduke Noah, Department of Food Technology, The Federal Polytechnic Ilaro, Yewa South. Nigeria.
[2]
Mustapha Abayomi Yusuf, Department of Food Technology, The Federal Polytechnic Ilaro, Yewa South. Nigeria.
The nutritional and sensory qualities of kunu – zaki produced from sorghum and date Fruit flour (Phoenix dactylifera) was investigated, the sorghum and date fruit was prepared in the ratio of (100%), (90:10%), (80:20%), (70:30%), and (60:40%). These products were analyzed for proximate composition, mineral and sensory qualities using standard method. The values obtained shows that there was significant increase (P≤0.05) in protein, ranging from 4.21±0.03 to 4.86±0.01, fibre ranges from 0.79±0.05 to 1.2±0, fat ranges from 0.35±0.01 to 0.37±0.01, and the carbohydrate content ranges from 10.25±0.02 to 13.57±0.03. There was decrease in the moisture content ranging from 82.08±0.04 to 78.9±0.04 and ash ranging from 1.92±0.02 to 1.71±0.02. The minerals analysis shows an increase with increase fortification of date fruit with calcium ranging from 12.4±0.0 to 19.3±0, Iron ranges from 12.12±0.03 to 17.87±0.01, Magnesium ranges from 12.2±0.14 to 14.3±0.42. The sensory qualities reveals there was significant difference (p≤ 0.05) among the samples and shows that the sample B (90:10%) was the most acceptable in terms of all the sensory attributes (taste, colour, flavor and overall acceptability). The study therefore suggest that production of kunu – zaki with sorghum and date fruit flour should be encouraged as it improves nutritional and sensory qualities.
Kunu-zaki, Sorghum, Date Fruit, Nutritional, Sensory
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