Sustainable Utilisation of Local Agro-Resources: Development and Evaluation of Nutrient-Enriched Kunun Zaki Using Groundnut, Tiger Nut, and Dates
DOI:
https://doi.org/10.63561/jacsr.v3i1.1229Keywords:
Kunun Zaki, Fortification, Sorghum-Based Beverage, Sensory Evaluation, Functional FoodsAbstract
This study investigated the production and quality evaluation of kunun zaki, a traditional Nigerian non-alcoholic beverage made from sorghum (Sorghum bicolor) and fortified with groundnut (Arachis hypogaea), tigernut (Cyperus esculentus), and dates (Phoenix dactylifera). Two formulations were compared: the traditional method (TKZ) and an improved formulation (IKZ) containing the additional ingredients. Chemical analyses were conducted to determine pH, Brix, and total titratable acidity (TTA), while sensory evaluation assessed taste, colour, texture, flavour, and overall acceptability. Results revealed that the improved kunun zaki (pH 3.50, Brix 12.81, TTA 0.68%) exhibited lower acidity and higher sweetness compared to the traditional version (pH 3.10, Brix 12.70, TTA 0.73%). Sensory analysis showed significant differences (p < 0.05) between both samples, with the improved formulation scoring higher across all attributes. The findings demonstrate that fortification with locally sourced ingredients significantly enhanced the beverage's nutritional quality and consumer acceptability. The improved Kunun Zaki offers a sustainable, low-cost approach to developing functional beverages, promoting food security, and adding economic value to indigenous crops.
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