Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600


Assessment of Nutritional and Sensory Quality of Kunun Zaki - A Homemade Traditional Nigerian Beverage

Adeniji Paulina Olufunke and Keshinro Oluremi O

Kunun zaki, home-prepared beverage relished by the Northern people of Nigeria as a refreshing drink was enriched with soybean and analyzed alongside commercially prepared Kunun zaki [Control] for proximate, mineral and vitamin C composition using the standard methods of analysis of AOAC. Sensory evaluation was carried out on the beverages substituted with soybean using 9-point hedonic scale. The protein content of the drinks ranged between 3.1- 8.1 g and carbohydrate 4.0-6.0 g/100 g for commercial Kunun Zaki preparations respectively (p<0.05). Similarly, carbohydrate value of soybean substituted KZ (6.0 ± 0.9 g) was found to be significantly. The fat content of soybean enriched and commercial Kunun zaki [18.0 g and 17.3 g/100 g respectively] were very close with no significant difference (P<0.05). Soybean enriched Kunun zaki showed increased macro and micronutrient content over that of commercially prepared one, and was also the most acceptable to the panelists. The beverage can be consumed by children and adult alike; hence the soybean enriched Kunun zaki drink production on commercial scale should be encouraged in every part of Nigeria as a means of improving nutrient intake of its consumers.