Nutritional Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosa Flour

Abstract

Background:Kunnu drinks are locally produced beverages, which of recent have become popular among the various nonalcoholic drinks in Nigeria. 'Kunnu-aya' is produced from tigernut, an underutilized crop that is rich in fibre and fat. Since 'kunnu-aya' is produced from tigernuts, which are generally low in protein and lack other nutrients, the beverage cannot fulfill the nutrient intake of consumers. In order to increase the nutritional quality of 'kunnu-aya', it was fortified with V igna racemosa, an underutilized legume that is abundant in nutrients. Methods:Vigna-racemosa fortified 'kunnu-aya' was produced by supplementing tigernut kunnu ('kunnu-aya') with V igna -racemosa at various substitution levels (0 -25%). The fortified beverages were analyzed for proximate composition, mineral contents and sensory properties. Results:The results obtained from proximate analysis showed an increase of 28-102%, 6-21% and 2-11%, respectively, in protein, ash and carbohydrate content of the fortified kunnu. However, a decrease in the moisture (0.3-27%), fat (6-22%) and crude fibre (12-5%) contents were observed with increasing substitution levels. The mineral contents of the fortified kunnu increased significantly. Results of the sensory analysis indicated that the fortified 'kunnu-aya' were more acceptable than the unfortified 'kunnu-aya'. The fortified kunnu was also more nutritious. Conclusion:Vigna-racemosa fortified 'kunnu-aya' is rich in protein and other nutrients. Its consumption could help in reducing the problem of protein-calorie malnutrition especially among children, in developing countries.