CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF KUNUNN-ZAKI

PRODUCED FROM BLENDS OF MILLET AND SORGHUM GRAINS

BY

Kayode, S. B. and Arije, P.O

Hospitality Management Department, Yaba College Of Technology, Yaba Lagos.
Abstract
The study was carried out to produce kunun zaki drink from five different blends of sorghum and
millet grains. The blends were 100% sorghum without any millet grains; 90% sorghum and 10%
millet grains; 80% sorghum and 20% millet grains; 70% sorghum and 30% millet grains; and
60% sorghum and 40% millet grains. Other ingredients such as cloves, red pepper and sugar
were however added in same proportions across the kunun samples. The chemical composition
and sensory properties of the kunun drinks were determined. The moisture content was higher in
kunun containing 100% sorghum grains but reduced significantly (P<0.05) as the inclusion level
of the millet increased. The crude protein contents were significantly (P<0.05) higher in kunun
drinks containing 30% and 40% millet grains. The fat and ash contents were negligible across the
kunun drinks. Lower pH values were obtained in the kunun zaki drink containing 100% sorghum
grains; and 90% sorghum and 10% millet grains; and 80% sorghum and 20% millet grains. The
sugar contents were higher in the kunun containing 30% and 40% millet grains respectively. The
sensory analysis showed higher (P<0.05) significant scores of taste, colour, flavor and overall
acceptability in kunun zaki drinks containing 30% and 40% millet grains. Based on the findings,
blends of 70% sorghum and 30% millet grains; or 60% sorghum and 40% millet grains are
recommended for making kunun zaki drinks.
Keywords: chemical composition, sensory properties, kununn-zaki, millet and sorghum grains

Introduction
1

Beverages are liquid foods that serve as sources of both fluid and nutrients that refresh and
nourish the body (Ihekoronye and Ngoddy, 1985). They also provide energy for daily manual
work. In Nigeria, there are several types of traditional, alcoholic and non alcoholic beverages
produced locally. It is often a subject of debate and argument which of these traditional
beverages is more nutritious than the other.
The soft drink segment of the Nigerian beverage industry is heavily dependent on imputed
through a developmental stage in which there is a story emphasis on local sourcing of raw
materials. This awareness has transformed into a general interest in commercial processing of
indigenous foods in order to conserve the scarce foreign exchange by limiting importation of
raw materials. Cereals are the major local materials in the production of beverages in Nigeria
which include pito, burukutu, local gin and kunun zaki (Obadina et. al. 2008).
Kunun-zaki, a non alcoholic beverage, very popular, especially in Northern Nigeria is known for
its social, religious and therapeutic values. It is taken as a refreshing drink, appetizer, food
compliment, thirst quencher, substitute for or to complement soft drinks and wines at social
gatherings. (Oramili et. al. 2003). The nutritional value of kunun-zaki as documented by Ayo and
Okaka (1998) and Sopade

and Kassun (1992) justifies its use. It is found to be rich in

carbohydrate, vitamins and minerals and contains protein and fat. Sweet potato, which is used as
an additive in its preparation, adds to the vitamin content. Kunun-zaki is produced from
fermented millet, sorghum, guinea corn and maize in decreasing order of preference and
normally flavoured with ginger.
The production of kunun zaki in most parts of the Northern Nigeria involves the use of
combination of millet and sorghum. However, there seems not to be a standardized proportion of
these two raw materials, as there are variables from one place to the other. Olusoga (2005)
produced kunun zaki from a combination of millet and sorghum grains in the ratio 1:2 Obadina
et. al. (2005) did not even use sorghum, but used 100% millet grains.
It is as a result of these variances, that this study was carried out to produce kunun zaki from
different blends of millet and sorghum grains.

Problem Statement
In Nigeria, the production of kunun zaki differs from one geographical section to another. While
some use only millet grains, other use sorghum or different blends of millet and sorghum grains.
These blends thereafter offer different sensory properties. Hence, there is need to have a
standardized method of the preparation looking at the nutritional composition and sensory
properties.
This will go a long way in creating awareness of the various nutrients in the newly formulated
beverage and its acceptability. It will also increase the protein content of the common kununzaki.
The main objective is to determine the nutritional composition and sensory properties of kununzaki produced from different blends of millet and sorghum grains.
The specific objectives of the study are to:
i.

produce kunun-zaki made from blends of millet and sorghum grains

ii.

determine nutritional composition of kunun-zaki

iii.

determine sensory properties of kunun-zaki made from blends of millet and sorghum
grains

Materials and Method

Dry sorghum (Solghum vulgare) and millet (Pennisetum typhoildum) grains were obtained from
Alade market at Somolu in Lagos state. Laboratory materials were sourced from the Food
processing and Central Research Laboratories of Nigeria Opportunity Industrialization Centres
(NOIC) Gbagada, Gbagada Lagos. The spices used were ginger (Zingiber officinale), cloves
(Eugenia coryply) , red pepper (Capsicum onnum) and sugar was used as the sweetening agent .
Other materials used in this study were crownstar oven, weighing scale, electric kettle, muslin
cloth and milling machine.

Sorghum + millet grains (of different blends)

Cleaning / washing
Steeping in water
Wet milling + spices
Paste
Larger portion

Small portion

+
Boiling water

mixing
Mixing

Sieving and addition of sugar

Fermentation overnight
Kunnu zaki
(Flowchart of Kunun zaki)
Chemical Analysis
The proximate compositions, PH and sugar contents of the samples were analysed using
analytical methods as described by (AOAC, 2002).
Statistical Analysis
The results were analyzed using the Statistical Package for Social Sciences (SPSS) Version 1BM
20.0Significant means were separated using Duncan Multiple Range Test (Steel and Torrie,
1960). Differences in means were considered statistically significant at p <0.05
Chemical Composition of Kunun zaki
4

The results obtained in the chemical composition of the kunun zaki samples are presented in
Table 1 Chemical Composition of kunun zaki on wet basis
100%

90%

Sorghum

Sorghum

80%
+

Sorghum

70%
+

Sorghum

60%
+

Sorghum

10% Millet
20% Millet
30% Millet
40% Millet
Moisture content (%) 83.27a
82.78ab
81.81
79.91c
78.36c
Crude protein(%)
2.96b
2.97b
3.03b
3.25ab
3.76a
Fat (%)
1.47a
1.21b
1.11bc
1.03c
1.01c
Crude fibre(%)
0.71
0.81
0.76
0.74
0.71
01Ash(%)
0.86
0.75
0.74
0.71
0.70
Carbohydrate(%)
10.75d
11.58cd
12.75c
14.76b
16.46a
pH
3.41a
3.11ab
3.06b
2.91c
2.86c
Brix
24.11a
22.14b
21.11bc
20.09c
19.36d
Means with different values across the same rows are significantly different (P<0.05).
Moisture Content
The highest significant (P<0.05) moisture contents (MC) were obtained in kunun zaki containing
100% sorghum grains (83.27%) and 90% sorghum grains plus 10% millet grains (82.78%).
Followed was the kunun zaki containing 80% sorghum and 20% millet grain (81.81%). Similar
(P>0.05) MC contents of 79.91% and 78.30% were obtained in kunun zaki containing 70%
sorghum and 30% millet; and 60% sorghum and 40% millet respectively. These values are
similar to the findings at Olusoga (2010) and Obadina et. al. (2008). The high moisture contents
across the kunun samples are an indication of a possibility of poor shell life unless it is
adequately preserved in cold refrigerator. High moisture content in foods is known to cause
microbial and enzymatic degradation (Norman and Joseph, 1995).
Crude Protein
Similar (P<0.05) significant crude protein contents were obtained in kunun zaki drinks
containing 70% Sorghum and 30% millet grains (3.96%) ; and 60% sorghum and 40% millet
grains(3.25%) Lower CP contents ranging from 2.96% to 3.03% were however obtained in other
kunun zaki samples. . These values are close to the report of Olusoga (2010), but lower than the
findings of Hamard and fields (1979), Au and Fields (1981) and Kazanas and Fields (1981).
These differences might due to the higher number of days used for steeping the sorghum and

millet grains in water by the authors. Suberu (2001) has also earlier reported a gradual increase
in total soluble proteins of kunun zaki accompanied natural fermentation.
Fat
The highest significant fat (P<0.05) content was obtained in the 100% sorghum grains based
kunun zaki drink (1.47%). Followed in fat content was kunun containing 90% sorghum and 10%
millet grains (1.21%) lower fat contents were however obtained in the kunun sample containing
higher millet grains (20%, 30% and 40%) respectively. These values are generally lower than the
findings of Olusoga (2010) who fortified kunun drink with soyabeans and groundnut. However,
plant oils are of more nutritionally beneficial than fat from animal source. This is because food
containing more of saturated fatty acids and cholesterol, help to prevent deposition of fatty
materials in the walls of the coronary artery. This helps to prevent incidence of cardiovascular
disease like arterosclerosis (Potter and Hotchkiss, 1996) which involves the deposition of fat on
the walls of the arteries in the human blood circulatory system when invariably reduce the flow
of blood to the heart.
Crude Fibre
Negligible crude fibre contents ranging from 0.71% to 0.81% were obtained across the kunun
samples in this study. However, marginal (P>0.05) decreases were obtained in the kunun
samples with increasing inclusion levels of the millet grains. Nevertheless, crude fibres
according to Whitney et. al. (1987) are food fibre that have the tendency to hold water, soften
tools and decreases stool transit tune through the large intestine. Food fibre also goes a long way
to lower plasma cholesterol level, decrease the incidence of colon cancer and reduce insulin
requirement of diabetes.
Ash
The ash values obtained in the kunun zaki samples ranged from 0.70% to 0.86%. These values
were much lower than those reported by Obadina et. al. (2008). This difference must be
attributed to the increase in the steeping hours carried out by the authors. Above all, the lower
ash values in the kunun zaki samples in this study are an indication of the relatively small
amount of food minerals in the drinks. This is because Lutz and Prytulski (2008) reported that
ash content in food is indicated in food minerals.
Carbohydrate
6

The carbohydrate content (16.46%) was significantly (P<0.05) higher in kunun zaki drink
containing 60% sorghum and 40% millet grains. The least carbohydrate content was however
obtained in the kunun zaki containing 100% sorghum grains.
pH
Higher (P<0.05) pH contents were obtained in the kunun zaki containing 70% sorghum and 30%
millet grains (3.41) and 60% sorghum and 40% millet grains (3.86). the pH however reduced
significantly (P,0.05) in the kunun zaki containing 100% sorghum grains (2.91) and that
containing 90% sorghum grains and 10% millet grains (3.01). According to Adeyemi and Umar
(1994) decrease in the pH of kunun zaki is as a result of increasing hydrogen in content probably
due to the microbial activity on the carbohydrates and other food nutrients to produce organic
acids.

Sensory Quality Assessment

The data obtained on the sensory quality assessment of the kunun zaki samples are summarized
in Table 2.
Table 2

Taste
Colour
Flavour
Overall acceptability

Sensory Data of Kunun Samples

100%

90% Sorghum +

80%

Sorghum

10% Millet

Sorghum

6.8c
5.4c
5.4d
5.6d

20% Millet
7.3b
7.1b
6.4c
6.5c

6.4c
5.8c
5.6d
5.1d

70%

60% Sorghum +

Sorghum +

40% Millet

30% Millet
8.1a
8.6a
8.3a
8.5a

7.1b
7.3b
7.1b
7.3b

The highest (P<0.05) taste score (taste (8.1) was obtained in kunun zaki containing 70%
sorghum and 30% millet grains. No significant (P<0.05) difference was however obtained
between kunun zaki containing 80% sorghum and 20% millet grains (7.1) and that containing
60% sorghum and 40% millet grains (7.3). The lowest taste scores were however obtained in the
kunun zaki containing 100% sorghum grains (6.4) and that containing 90% sorghum and 10%
millet grains (6.8).
The score obtained on the colour was significantly (P<0.05) higher in kunun containing 70%
sorghum and 30% millet grains (8.6). Followed next in score of the colour was kunun containing
80% sorghum and 20% millet grains (7.1). All other kunun samples had score of colour ranging
between 5.4 and 6.3, with kunun containing 90% sorghum and 10% millet grains having the
least.
A higher (P<0.05) flavor score of 8.3 was obtained in kunun containing 70% sorghum and 30%
millet grains. Kunun containing 40% samples containing 60% sorghum and 40% millet grains
ranked next in flavor with a score of 7.1. Lower flavour scores were however obtained in kunun
containing 100% sorghum grains (5.6); 90% sorghum and 10% millet grains (5.4); and 80%
sorghum and 20% millet grains (6.4).

The kunun zaki with the highest significant (P,0.05) overall acceptability was that containing
70% sorghum and 30% millet grains (8.5). Next was the kunun containing 60% sorghum and
40% millet grains (7.3). The least acceptable was kunun containing 100% sorghum grains.

Conclusion
Based on the finding, the study recommended that kunun zaki can either be produced using a
blend of 70% sorghum and 30% millet grains or from 60% sorghum and 40% millet grains
respectively.

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