UTILIZATION OF ORANGE FLESH SWEET POTATO AND GERMINATED RICE GRAINS TO MODIFY THE PHYSICAL AND SENSORY ATTRIBUTES OF KUNU-ZAKI FROM GUINEA CORN

Abstract

Kunun-Zaki plays a vital role in the dietary pattern of the people in developing countries like Nigeria. Orange Flesh Sweet Potato (OFSP) is an excellent source of beta-carotene, which the body converts into vitamin A. This study produced Kunu-Zaki by the application of orange flesh, sweet potato and whole grain germinated rice to modify the physical and sensory characteristics of Kunu Zaki from Guinea Corn. The Guinea corn and orange flesh sweet potato (OFSP) were purchased from Bida new market, Niger state while germinated rice were gotten from Onyx rice mill located along Bida-Baddegi road. The study shows that pH, titratable acidity, specific gravity of the beverage are significantly different (P<0.05). Among the samples Kunu-Zaki made from all the proportion of admixtures had good physical and sensory properties. The result for sensory evaluation: taste, appearance, consistency and overall acceptability of the samples were also significantly different (P<0.05). Kunu-Zaki produced from sample B (40% Guinea Corn, 35% Orange Flesh Sweet Potato, 25% Germinated Whole Grain Rice) has a better appearance compared to variants while Kunu- Zaki produced from sample C (35% Guinea Corn, 35% Orange Flesh Sweet Potato, 30% Germinated Whole Grain Rice) had a better taste than others. Hence, it is recommended for consumption because it had better physical and sensory properties suitable for quality and shelf stability.