Evaluation Of The Quality Of Kunun-Zaki Produced Using Achi (Brachestegia Eurycoma) And Ofo (Detarium Microcarpum) Flours As Stabilizers

ABSTRACT

The proximate composition and functional properties of achi flour and ofo flour were evaluated. The results obtained for these analysis showed significant differences (P<0.05) in the parameters analyzed. The moisture content, fat content, ash content, crude fibre content, protein content and carbohydrate content were (15.05%, 15.39%), (9.42%; 5.67%), (2.69%; 1.76%), (1.40%; 1.06%), (9.74%; 9.42%) and (6 1.67%; 63.83%) for achi and ofo respectively. The water absorption capacity, oil absorption capacity, bulk density and swelling index were (2.8 lml/g;3.93m1/g), 1.65m1/g; 1.83m1/g), (0.67g/ml; 0.74g/ml) and (t.86m1; 2.19m1) for achi and ofo respectively. The results obtained for sensory analysis showed that kunun-zaki produced by addition of ofo flour was most preferred. It was concluded that kunun-zaki produced by addition of achi and ofo showed good sensory attributes and improved consistence. > 5) in the parameters analyzed. The moisture content, fat content, ash content, crude fibre content, protein content and carbohydrate content were (15.05%, 15.39%), (9.42%; 5.67%), (2.69%; 1.76%), (1.40%; 1.06%), (9.74%; 9.42%) and (6 1.67%; 63.83%) for achi and ofo respectively. The water absorption capacity, oil absorption capacity, bulk density and swelling index were (2.8 lml/g;3.93m1/g), 1.65m1/g; 1.83m1/g), (0.67g/ml; 0.74g/ml) and (t.86m1; 2.19m1) for achi and ofo respectively. The results obtained for sensory analysis showed that kunun-zaki produced by addition of ofo flour was most preferred. It was concluded that kunun-zaki produced by addition of achi and ofo showed good sensory attributes and improved consistence.