EFFECT OF GINGER ON THE NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF KUNU-ZAKI
Abstract
Kunu-zaki has been used as a Non-Alcoholic beverages consumed in Northern parts of
Nigeria especially during the dry season using millet as an alternative to their physical and
chemical properties. This study compared the effect of ginger on the nutritional and sensory
properties of Kunu-zaki.
This study determined the effect of Ginger on the nutritional composition and sensory
properties of Kunu-zaki.
Millet and Ginger were purchased at Wazo market Ogbomoso.The materials were sorted and
only those in good condition were cleansed and produced at Owodunni Food Processing
Laboratory LAUTECH.The analysis was conducted in T and D Analytical Laboratory, Ibadan,
Oyo State, Nigeria.
The study revealed that Kunu-zaki produced from 100% millet with 10g of ginger had the
highest crude protein (8.16+-0.08),and crude fat(4.16+-0.09),(4.58+-0.01), crude fibre
(1.16+-0.05)/(1.30+-1.14),ash(2.36+-0.09),(2.74+-0.08)
and
carbohydrate
(74.64+
0.06),(70.85+-0.05) contents. The mineral analysis revealed that Kunu-zaki produced from
100%millet with 10g of ginger had the highest zinc (2.55+-0.03),(3.55+-0.05),and iron
(3.70+-0.01), (4.70+-0.02) had the lowest in calcium (0.02+-0.07)(0.02+-0.02), and
magnesium (0.03+-0.05) ,(0.03+-0.05) contents.
In conclusion, this study indicated that Kunu-zaki had a suitable nutritional properties and
sensory properties and was generally acceptable after the sensory evaluation
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