Proximate, Mineral Composition and Sensory Acceptability of Kunun-Zaki Produced from Sorghum and Coconut Milk

• O.E. Kajihausa

  Department of Food Science and Technology, Federal University of Agriculture, P. M. B 2240, Abeokuta, Ogun State, Nigeria

  Author

• C.N. Opara

  Department of Microbiology, Federal University Otuoke, Bayelsa State, Nigeria.

  Author

This study investigated some quality attributes of kunun-zaki enriched with coconut milk extract to increase some nutritional components of kunun-zaki and increase the coconut milk utilization. Kunun-zaki was prepared using sorghum as the base raw material and substituted with coconut milk at different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 100:0, respectively. Proximate and minerals composition as well sensory attributes of the enriched Kunun-zaki samples were determined using standard laboratory procedures. There were significant differences (p<0.05) in the proximate composition except for ash content with values ranging from 63.13-76.63%, 3.13-4.13%, 1.90-2.05%, 0.86-1.05%, 3.01-4.41% and 15.75-33.11% for moisture, protein, ash, fibre, fat and carbohydrate, contents, respectively. The range of values for magnesium, sodium, iron, copper, and zinc contents were 8.55 to 10.247, 21.89 to 27.247, 1.19 to 1.817, 1.037 to 1.094 and 0.483 to 1.110 mg/100ml, respectively. The enriched Kunun-zaki samples had higher mean sensory scores than most of the sensory attributes. The sample containing 70% sorghum and 30% coconut milk extract was mostly preferred having the highest means scores or taste, aftertaste, consistency, aroma, and overall acceptability, respectively. The study concluded that the inclusion of coconut milk extract in Kunun-zaki improved some nutritional and sensory acceptability of kunun-zaki.

1. O.E. Kajihausa, Department of Food Science and Technology, Federal University of Agriculture, P. M. B 2240, Abeokuta, Ogun State, Nigeria

   Department of Food Science and Technology, Federal University of Agriculture, P. M. B 2240, Abeokuta, Ogun State, Nigeria

2. C.N. Opara, Department of Microbiology, Federal University Otuoke, Bayelsa State, Nigeria.

   Department of Microbiology, Federal University Otuoke, Bayelsa State, Nigeria.

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