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Nigerian Food Journal

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Production and Evaluation of Reconstitutable Kunun-Zaki

J.C. Ndulaka, N.E. Obasi, G.C. Omeire

Abstract


Powdered kunun-zaki (a beverage) was produced with 500 g of fermented sorghum residue and 200 g flavoured sweet potato paste. Blends were mixed with water, 10 g of granulated sugar and stuffed in a folded aluminum foil, steamed for 35 min. It was dried at 60 ± 1OC for 12 h, milled and sieved. The reconstitution time in warm water (45OC) and cold water (room temperature) were determined. The reconstituted sample was compared with freshly prepared kunun-zaki in terms of chemical and sensory properties. The pH values of the fresh kunun-zaki sample 2.03 was significantly different (p < 0.5) from that of the reconstituted kunun-zaki sample (3.61) indicating a higher hydrogen ion concentration in the freshly prepared kunun-zaki. There were no significant  differences (p > 0.05) between the samples in their protein, ash, fibre and carbohydrate contents. The result of the sensory evaluation revealed significant difference (p < 0.05) in terms of taste of the sample, but there were no significant differences (p > 0.05) in other parameters tested.


Keywords: Kunun-zaki, sorghum, potatoes, reconstitution and evaluation.




http://dx.doi.org/10.1016/S0189-7241(15)30119-3
AJOL African Journals Online