Quality Evaluation of Kunun zaki: A Nigerian Food Drink Produced from Maize and Millet Grains

Afodia Kassum, L.^1*, Amin Igwegbe, O.^1*, Florence Maina, J.², Haziel Bala, K.¹, Mohammad Makeri³, Mercy Kwari, I.¹ & Amina Maijalo, I.¹

¹Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Maiduguri, Borno State, Nigeria
²Department of Food Science and Technology, Federal Polytechnic Mubi, Adamawa State, Nigeria
³Food Technology and Home Economics Department, National Agricultural Extension & Research Liaison Services, Ahmadu Bello University Zaria, Kaduna State, Nigeria

Dr. Afodia Kassum, L. & Amin Igwegbe, O., Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Maiduguri, Borno State, Nigeria.

Keywords: Kunun zaki; Maize; Millet; Newtonian Fluid; Rheological Analysis

Abstract

Kunun zaki, a Nigerian local drink, was prepared using two cereal grains namely maize and millet. The objective was to determine which of the two grains is most suitable for the preparation of the drink. The products were subjected to chemical, microbial, organoleptic and rheological evaluations using the standard methods of analyses. Results obtained indicate that the kunun zaki prepared from maize and millet grains had percent moisture, protein, ash and carbohydrate contents of 78.86±1.32, 7.23±1.21, 2.02±0.49 and 8.92±0.34; and 80.66±1.41, 8.96±0.92, 2.48±1.00, and 4.88±0.13, respectively. The organoleptic qualities of the maize kunun zaki were rated highest especially in colour and the overall acceptability, while the millet kunun zaki scored highest in flavour only.

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).