Nigerian Food Journal

Log in or Register to get access to full text downloads.

Remember me or Register

DOWNLOAD FULL TEXT Open Access  DOWNLOAD FULL TEXT Subscription or Fee Access

Production and Evaluation of Reconstitutable Kunun-Zaki

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


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.
AJOL African Journals Online