ABSTRACT

Study on the effect ofspices extract on the quality characteristics and antioxidant properties of kunu zaki produced from millet was carried out following standard procedure. The kunu samples were evaluated for their physiochemical properties (PH,TTA, TSS, proximate, mineral and vitamin) sensory and antioxidant properties. The result of the proximate composition shows that the moisture content of the samples ranged from 83.53 - 86.81%. the ash, fat, protein and carbohydrate content ranged from 0.30 - 0.42%, 0.20 - 0.55%, 1.50 - 2.45% an 11.50 - 13.14% respectively. The result ofthe mineral composition shows that the calcium, magnesium, potassium and iron content ofthe kunu zaki ranged from 7.67 - 11.46mg/100g, 28.92 - 52.67mg/100g, 49.65 - 68.00mg/100g and 0.41 - 0.60mg/100g. The result of the vitamin composition ranged from 0.03 - 0.40mg/100g (Bi), 0.01 - 00.25mg/100g (B2) and 0.12 - 0.27mg/100g (B3). The antioxidant activities ofthe kunu zaki was enhanced by the spices. Values obtained were phenol; 1.42 - 3.66 mg/GAE/mL, flavonoid; 0.42 - 0.86 mgQE/mL, FRAP 4.11 - 8.01 GAE/mL, ABTS 0.30 - 0.38 Mnol/lOOmL, DPPH 24.02 - 49.64% and reducing power 0.51 - 0.68 mg/QE/g. The result ofthe sensory evaluation ofthe kunu samples shows that the sample spiced with T. tetraptera was most accepted by the panelists, followed by the kunu zaki spiced with xylopia aethiopica. These results indicate that spices contributed high phenolics content, served as a source of other needed nutrients and imparted flavor to kunu zaki drink, kunu zaki produced with these spice extracts shows high dietary antioxidant that possess potential health benefits and would therefore be highly beneficial to the body.