Nutritional stability of instant Kunun zaki flours produced from milletmalted cowpea and millet-malted soybean during the 3 months storage

Abstract

The study investigated the changes in crude protein content, moisture, fat, total sugar, and thiobarbituric acid (TBA) value) of instant Kunun zaki powder packaged in polyethylene and stored for 90 days. Instant Kunun zaki powder was prepared from millet-cowpea malt (MC m ) and millet-soybean malt (MS m ) by steam heating, packaged in polypropylene (12x18cm), sealed and stored at room temperature (28±0.3 o C) and room humidity (45%) for 90 days during which the chemical properties were monitored every 30 days using standard procedures. The moisture content of MC m and MS m increased by 66.61 and 65.77%; the sugar increased by 28.90% and 11.33%; the fat content increased by 0.21 and 0.45%; the TBA content of MC m and MS m increased by 0.0002 and 0.0001 mg/100g while the protein content decreased by 15.56% and 17.07% respectively. The study has revealed that storage of instant Kunun zaki flours in flexible packaging material at ambient temperature resulted in an increase in the chemical parameters except for protein which decreased hence there would be needed to use a better material for storage.

Impact of Ingredients Formulation and Processing Parameters on the Nutritional Quality of Foam-mat Dried Kunun-zaki Powder (A Nigerian fermented Cereal Beverage)

“…The results obtained were higher to those of Oluwajoba et al [9] that ranged between 13.97 and 18.54 % for kunun zaki made from germinated and un-germinated composite cereal grains. The results also contradicted the ones obtained by Eneke et al [10] that ranged between 17.22 to 17.93%. This high protein value of the foam-mat dried kunun-zaki powder could be attributed to the high-quality nature of the soybean which formed 100% mixture of the samples exhibiting this high protein and the longer steeping period.…”