Nutritional, Microbiological and Sensory quality Assessment of Kunun gyada – A home-prepared traditional Nigerian beverage.

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dc.contributor.authorAdeniji, Paulina Olufunke
dc.date.accessioned2022-01-31T10:44:11Z
dc.date.available2022-01-31T10:44:11Z
dc.date.issued2008-09-01
dc.description.abstractKunun gyada (KG) beverage was prepared using traditional methods with or without fortification with soybean at the ratio of 2:1 (w/w). Assessment of the nutrient content, microbiological assay and acceptability of the home-prepared beverage were carried out. Similar samples of the beverage were also bought from the vendors and compared with prepared samples. Nutrient values were evaluated on the vendor as well as fortified samples using standard methods of analysis, while bacterial counts were analyzed using nutrient and MacConkey agar. Sensory evaluation was carried out on the local beverage fortified with soybean using 1 to 9 point hedonic scale by 48 panelists. Results of chemical analyses revealed an improved nutrient content in KG fortified with soybean compared with home-prepared and laboratory beverage. The value of protein, fat and carbohydrate contents of fortified and home-prepared beverages were 9.6, 5.2, 20.1, and 5.8, 4.2, 18.2g/100g sample respectively. The beverage fortified with soybean was also widely accepted. The fortified beverage could be a source of contribution to daily nutrient intake of an individual and should be made available in Nigerian markets to improve the nutritional status.en_US
dc.description.sponsorshipSelfen_US
dc.identifier.citationAdeniji, P.O. and Keshinro, O.O. (2008): Nutritional, Microbiological and Sensory quality Assessment of Kunun gyada – A home-prepared traditional Nigerian beverage.en_US
dc.identifier.urihttp://dspace.run.edu.ng:8080/jspui/handle/123456789/909
dc.language.isoenen_US
dc.titleNutritional, Microbiological and Sensory quality Assessment of Kunun gyada – A home-prepared traditional Nigerian beverage.en_US
dc.typeArticleen_US
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