Assessment of Nutritional and Sensory Quality of Kunun Zaki - A Home made Traditional Nigerian Beverage

dc.contributor.authorAdeniji, Paulina Olufunke
dc.date.accessioned2021-03-12T15:20:57Z
dc.date.available2021-03-12T15:20:57Z
dc.date.issued2015-03-24
dc.description.abstractKunun 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.en_US
dc.description.sponsorshipSelfen_US
dc.identifier.issnISSN: 2155-9600
dc.identifier.urihttp://dspace.run.edu.ng:8080/jspui/handle/123456789/172
dc.language.isoenen_US
dc.publisherJournal of Nutrition and Food Sciencesen_US
dc.subjectNutrient Compositionen_US
dc.subjectTraditional Beverageen_US
dc.titleAssessment of Nutritional and Sensory Quality of Kunun Zaki - A Home made Traditional Nigerian Beverageen_US
dc.typeArticleen_US
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