Assessment of Nutritional and Sensory Quality of Kunun Zaki - A Home made Traditional Nigerian Beverage
Loading...
Files
Date
2015-03-24
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Nutrition and Food Sciences
Abstract
Kunun zaki, home-prepared beverage relished by the Northern people of Nigeria as a refreshing drink was
enriched with soybean and analyzed alongside commercially prepared Kunun zaki [Control] for proximate, mineral
and vitamin C composition using the standard methods of analysis of AOAC. Sensory evaluation was carried out
on the beverages substituted with soybean using 9-point hedonic scale. The protein content of the drinks ranged
between 3.1- 8.1 g and carbohydrate 4.0-6.0 g/100 g for commercial Kunun Zaki preparations respectively (p<0.05).
Similarly, carbohydrate value of soybean substituted KZ (6.0 ± 0.9 g) was found to be significantly. The fat content
of soybean enriched and commercial Kunun zaki [18.0 g and 17.3 g/100 g respectively] were very close with no
significant difference (P<0.05). Soybean enriched Kunun zaki showed increased macro and micronutrient content
over that of commercially prepared one, and was also the most acceptable to the panelists. The beverage can be
consumed by children and adult alike; hence the soybean enriched Kunun zaki drink production on commercial scale
should be encouraged in every part of Nigeria as a means of improving nutrient intake of its consumers.
Description
Keywords
Nutrient Composition, Traditional Beverage