Production And Evaluation Of Kunun Zaki From Sorghum Enriched With Tiger Nut Milk Extracts

ABSTRACT

 Kunun zaki enriched with tiger nut milk extract was produced with sorghum in the traditional method of the Hausa tribe in Nigeria and blended with 10%, 20%, and 30% tiger nut milk. Results of laboratory analysis shows significant variation in the physiochemical, vitamin content and bacteria load. The total solid decreased from 12. 1%±0.66 to 10.66%±0.08 while the specific gravity decreased from  1.298g1cm³to I .200g1cm³ in the 30% tiger nut milk blended with kunun sample. The acidity also reduced as the PH increased from 5.7 to 6.0. increases were recorded in the protein content from 4.96%±0.l to 6.14%±0.15 and ash content also increased from 3.09%d0.02 to 3.44%±0.02. There was no significant difference in the fibre content which ranged between 0.83 %±0. 11 to 0.84?/±0.02 similar changes were recorded in the vitamin content of the kunun zaki samples whereby the vitamin C content reduced from 18.77mg/100g± 1.02 to 12.99mg/100g± 0.04. Niacin content reduced from 0.117mg/100g±0,123 to O.OS9mgllOOg±o.004 while the riboflavin increased from 0.035mg/100g ± 0.006 to O.OS6mg/l0Og±o.006 A high bacteria load of 14.7 x l04cf'u/g to 22.7 x 104cfu/g was recorded for the sample. All the samples were acceptable to panelists but the 30% tiger nut inclusion was most preferred with a general acceptability score of 7.4±0.40 on a 9 point hedonic scale.