PHYSICAL, ANTIOXIDANT AND SENSORY CHARACTERISTICS OF KUNUN-ZAKI ENRICHED WITH PUMPKIN SEEDS 1

• C. N. Jaiyeoba

  Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

  Author

• K. O. Oni

  Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

  Author

• D. A. Akomolafe

  Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

  Author

Assessment of nutrient content of kunun-zaki quality using pumpkin seeds as enrichment was made. Kunun-zaki and pumpkin seed flour mixed in three proportions of 85:15, 80:20 and 70:30 (v/v) of samples, coded as PZK15, PZK20 and PZK30 respectively, while the control sample was PZK CTRL. Proximate analysis of the kunun-zaki samples were determined, the physical test such as pH, titrable acidity and total solids, antioxidant properties and ascorbic acid were evaluated. The kunun- zaki samples was subjected to Sensory evaluation and data obtained was subjected to statistical analysis. Moisture content for enriched kunun-zaki samples was 74.76 –80.06%. Protein content of the enriched kunun-zaki samples ranged from 3.78 – 4.41 with sample PZK30 having the highest value. Enriched kununzaki sample had higher ash content (0.39 –0.53%) and fibre content (0.28 –0.63%) than the control sample of 0.35 and 0.24% respectively. There was an increase in the fat content of the enriched kunun-zaki samples (1.53 –2.60%) due to the addition of pumpkin seeds. The carbohydrate content was highest in PZK30 samples (17.06%) while the control sample was 14.09%. All the enriched kunun-zaki samples increased in antioxidant properties while in the physical properties; TTA, pH increases and TS decreased in content. Sensory evaluation of all the samples shows that PZK20 sample was rated highest in overall acceptability.

1. C. N. Jaiyeoba, Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

   Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

2. K. O. Oni, Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

   Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

3. D. A. Akomolafe, Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

   Dept. of Food Science and Technology, Federal University, Oye Ekiti, Ekiti State, Nigeria.

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