Article Number: DRJAFS12141110

DOI: https://doi.org/10.26765/DRJAFS12141110

ISSN: 2354-4147

Vol. 9, Pp. 236-241, 2021

Copyright © 2021

Author(s) retain the copyright of this article


Original Research Article

Proximate composition and organoleptic properties of Kunun-Zaki enriched with date fruit (Phoenix dactylifera)

Victor-Aduloju, A. T*

Okocha, K. S.,

Ezegbe, C. C.

Anarado, C. S.


Abstract

This study determined the proximate composition and organoleptic properties of kunun-zaki enriched with date fruit. The resulting kunun-zaki samples were analyzed for proximate composition (Ash, protein, fiber, moisture and carbohydrate) and organoleptic properties using standard methods. The proximate values for kunun-zaki processed from the combination of millet and sorghum with 10% date fruit (KMSD) had the highest moisture and carbohydrate 90.68±0.28 and 2.73±0.71% respectively. The protein contents ranged from 1.52±0.20% to 4.32±0.54%. The kunun-zaki sample with only millet had the highest crude fiber content of 1.38±0.13%. The organoleptic properties results denoted that highest mean scores were recorded for colour, taste and aroma in the samples processed with millet containing the date fruit slurry at (10%) concentration. The KMD sample was the most preferred, having the highest mean scores of 6.5±0.85, 6.4±1.17, 6.9±0.99, 6.3±1.49 and 6.6±1.27 in the attributes of colour, taste, aroma, mouth feel and general acceptability. The study showed that inclusion of date fruit slurry in kunun-zaki resulted in improved nutrient composition and sensory qualities.


Keywords: Kunun-zaki, organoleptic properties, date fruit, proximate composition


 Received: May 3, 2021  Accepted: July 6, 2021  Published: July 20, 2021

Victor Aduloju Et Al


Copyright © 2021 Direct Research Journal of Agriculture and Food Science