Changes in Physicochemical Properties of Instant Kunun zaki Flours Produced from Millet (Pennisetum typhoiduem) and Malts of Cowpea (vigna unguiculata) and Soybean (Glycine max) During Storage

Description

– Changes in Physicochemical Properties of Instant Kunun zaki Flours Produced from Millet (Pennisetum typhoiduem) and Malts of Cowpea (vigna unguiculata) and Soybean (Glycine max) During Storage –

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Abstract

In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and stored for 3 months.

During this period, studies of the changes in physiochemical and functional properties of the packaged flour were carried out every 30 days for 3 months.

Production of instant powders was by blending millet with malt of cowpea for millet cowpea malt (MC_m) and millet with malt of soybean for millet-soybean malt (MS_m) each in the ratio of 70:30 w/w. Ginger was added to each blend in the ratio 15:1 w/w.

The blends were incubated at 28+3⁰C for 15 minutes and instantized by steam-heating for 10 minutes followed by oven drying at 50⁰C to a moisture content of 6.23% for MC_m and 6.34% for MS_m.

Introduction

Kunun zaki is a traditional, non-alcoholic and non-carbonated beverage widely consumed in Northern Nigeria and is becoming popular in the South.

It is consumed at any time of the day by both adults and children, as breakfast drink. It an appetizer and it is commonly served at social gatherings.

The ingredients used in its manufacture include, millet (Pennisetum typhoideum), sorghum (Sorghum vulgare), maize (Zea mays), rice (Oryza sativa), spices [ginger (Zingiber officinale), garlic (Allium sativum), red peeper (Capsicum annuum), black pepper (Piper nigrum), clove (Syzygium aromaticum)].

Also Cadaba farinosa, potatoes (Ipomea batatas)(Efiuvwevwere and Akoma, 1995). Tiger nuts (Cyperus esculentus) and groundnut (Arachis hypogea) may be added to sweeten and enrich protein content.

Kunun zaki is rich in carbohydrates, vitamins and minerals but it is low in protein (Ayo and Okaka, 1998). Sugar may be added instead of pepper to meet the demands of some consumers (Onuorah et al, 1987; Akoma et al 2006).

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