Chemical Properties of Kunu Beverage Enriched with Almond (Terminalia catappa) Nut Flour

• I.P. Ibiloye

  Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

  Author

• R.O. Adetunji

  Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

  Author

• S.O. Oguntuase

  Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

  Author

• J.Y. Talabi

  Department of Human Nutrition and Dietetics, Afe Babalola University, Ado-Ekiti, Nigeria

  Author

• B.T. Ifesan

  Department of Food Technology, Federal Polytechnic Ado Ekiti, Nigeria

  Author

• B.O.T. Ifesan

  Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

  Author

Kunun-zaki is an indigenous non-alcoholic beverage widely consumed in Nigeria for its thirst-quenching properties but with low protein content. This research was carried out to investigate the possibility of increasing the nutritional qualities of the kunu beverage drink with almond nut flour. Kunu-almond nut beverage was produced with varying proportions of almond nuts (Kunu: Almond nut flour) which include; 100:0, 90:10, 80:20 and 50:50. The beverages were examined for their physicochemical, antioxidant, phytochemical properties and consumer acceptability. The result of the proximate composition shows that protein content ranged from 1.40% to 8.71%, fibre (0.08 – 1.61%) and ash content (1.07%– 2.42%) with the highest value from sample with 50:50 for Kunu: almond nut flour. Kunu-almond beverage contain some phytochemicals which include phenol, flavonoid, phytate, tannin, oxalate and saponin. The beverage exhibited ability to scavenge free radicals (DPPH) with highest value of 40.27% from sample with 50% kunu and 50% almond. The control sample (100% kunu) was preferred generally by the panelists for its taste while 80% kunu: 20% almond was preferred for mouth feel. It can be concluded that acceptable and enriched kunu beverage can be produced by incorporating almond nut flour into kunu.

1. I.P. Ibiloye, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

   Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

2. R.O. Adetunji, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

   Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

3. S.O. Oguntuase, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

   Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

4. J.Y. Talabi, Department of Human Nutrition and Dietetics, Afe Babalola University, Ado-Ekiti, Nigeria

   Department of Human Nutrition and Dietetics, Afe Babalola University, Ado-Ekiti, Nigeria

5. B.T. Ifesan, Department of Food Technology, Federal Polytechnic Ado Ekiti, Nigeria

   Department of Food Technology, Federal Polytechnic Ado Ekiti, Nigeria

6. B.O.T. Ifesan, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

   Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

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