Noah, Abimbola A. and Yusuf, Mustapha A (2020) Nutritional and Sensory Qualities of Kunu-Zaki (A Non-alcoholic Local Beverage) Producd from Sorghum and Date Fruit. American Journal of Food Science and Nutrition Research, 7 (1). pp. 1-5. ISSN 2381-6228
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Abstract
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.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 11 Jun 2021 05:45 |
| Last Modified: | 11 Jun 2021 05:45 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1717 |
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