Nutritional Composition, Sensory Properties and Microbial Status of Kunun Zaki Fortied with Ground Nut Protein Concentrates

  • Peter Awodi Yusufu
  • Joseph Oghenewogaga Owheruo
  • Mofoluwaso Olufunmilola Ojo
Keywords: Kunun Zaki; Protein; Concentrate; Beverage; Kunun; Fortified.

Abstract

Background: Kunun zaki is a cereal based beverage that is highly consumed in Northern Nigeria, but gaining fast popularity all over the country. However, Kunun zaki is mainly a carbohydrate food that is deficient in protein. Kunun zaki will be nutritionally adequate if its protein content is improved with
groundnut protein concentrates which could be locally sourced.
Objective: The study investigated the nutrient composition, sensory and microbial properties of kunun zaki fortified with ground nut protein concentrates.
Methods: Kunun zaki made from millet was fortified with groundnut protein concentrates at levels of 0, 10, 20, and 30%. The proximate composition, essential amino acid, sensory and microbial properties were determined using standard methods of analysis. The data obtained were statistically analyzed using Analysis of variance (ANOVA)
Results: Sample (KN30) had the highest protein (17.8 mg/100g), fat (2.7 mg/100g), ash (2.8 mg/100g), fiber (3.2 mg/100g) and lowest Moisture (65.2 mg/100g) and carbohydrate (8.3 mg/100g) content than other samples. Sample (KN30) had the highest content of lysine (4.3 g/100g), tryptophan (2.6 g/100g) and phenylalanine (3.1 g/100g).Total solids increased from 13% in the control to 25.6% in KN30. All H samples had P range of 4.0 to 4.2. Samples were microbiologically shelf stable up to 24h of storage at room temperature.
Conclusion: Fortification of kunun zaki with ground nut protein concentrates up to 30% level improved protein, energy, ash and fibre content of the beverage.. Addition of groundnut protein concentrates showed no adverse effects on the sensory and microbial properties of Kunun zaki.

Published
2021-11-01
Section
Articles

Journal Identifiers


eISSN: 0189-0913
print ISSN: 0189-0913