Chemical Composition and Sensory Properties of Kununn
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CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF KUNUNN-ZAKI PRODUCED FROM BLENDS OF MILLET AND SORGHUM GRAINS BY Kayode, S. B. and Arije, P.O Hospitality Management Department, Yaba College Of Technology, Yaba Lagos. Abstract The study was carried out to produce kunun zaki drink from five different blends of sorghum and millet grains. The blends were 100% sorghum without any millet grains; 90% sorghum and 10% millet grains; 80% sorghum and 20% millet grains; 70% sorghum and 30% millet grains; and 60% sorghum and 40% millet grains. Other ingredients such as cloves, red pepper and sugar were however added in same proportions across the kunun samples. The chemical composition and sensory properties of the kunun drinks were determined. The moisture content was higher in kunun containing 100% sorghum grains but reduced significantly (P<0.05) as the inclusion level of the millet increased. The crude protein contents were significantly (P<0.05) higher in kunun drinks containing 30% and 40% millet grains. The fat and ash contents were negligible across the kunun drinks. Lower pH values were obtained in the kunun zaki drink containing 100% sorghum grains; and 90% sorghum and 10% millet grains; and 80% sorghum and 20% millet grains. The sugar contents were higher in the kunun containing 30% and 40% millet grains respectively. The sensory analysis showed higher (P<0.05) significant scores of taste, colour, flavor and overall acceptability in kunun zaki drinks containing 30% and 40% millet grains. Based on the findings, 1
Chemical Composition and Sensory Properties of Kununn
CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF KUNUNN-ZAKI
PRODUCED FROM BLENDS OF MILLET AND SORGHUM GRAINS BY Kayode, S. B.
and Arije, P.O
Hospitality Management Department, Yaba College Of Technology,
Yaba Lagos.
Abstract
The study was carried out to produce kunun zaki drink from five
different blends of sorghum and millet grains. The blends were 100%
sorghum without any millet grains; 90% sorghum and 10% millet
grains; 80% sorghum and 20% millet grains; 70% sorghum and 30%
millet grains; and 60% sorghum and 40% millet grains. Other
ingredients such as cloves, red pepper and sugar were however added
in same proportions across the kunun samples. The chemical
composition and sensory properties of the kunun drinks were
determined. The moisture content was higher in kunun containing
100% sorghum grains but reduced significantly (P
