EFFECT OF ALLIGATOR PEPPER ON NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF KUNU-ZAKI
Abstract
Beverages and non-alcoholic drinks play a crucial role in the dietary pattern of people in developing countries, Nigeria. Alligator pepper is known for its rich bioactive compounds and potential health benefits, making it an addictive to enhance beverage products.
This study determined the effect of Alligator pepper on nutritional composition and sensory properties of Kunu-zaki.
The analysis was conducted in T and D Analytical Laboratory, Ibadan, Oyo State, Nigeria. Millet and Alligator pepper were purchased at Wazo market Ogbomoso and produced at Owodunni Food Processing Laboratory LAUTECH.
The study revealed that proximate analysis indicated that Kunu-zaki had the highest moisture (70.13± 0.04a), Crude Protein (8.16± 0.08a), Crude Fiber (1.16± 0.06a), Ash (2.36± 0.09b) except Carbohydrate (17.75± 0.04a) and Fat content (4.53± 0.05a) that are higher inKunu-zaki enriched with Alligator pepper. The micronutrient composition indicated that Kunu-zaki enriched with alligator pepper had the highest Potassium (0.11± 0.00a), Magnesium (0.05± 0.00a), Phosphorus (0.11± 0.01a), Calcium (0.04± 0.00a), Iron (6.45± 0.35a) and Zinc (5.55± 0.35a) levels and Vitamin A (10.27± 0.14c), Vitamin B1 (0.67± 0.01c), Vitamin B2 (1.47± 0.02e), Vitamin B3 (3.67± 0.03c), Vitamin B6 (4.68± 0.01c), vitamin B9 (2.54± 0.01d). The sensory evaluation results indicated that Kunu-zaki had highest Appearance (7.10± 1.25a), Aroma (6.35± 1.39a), Taste (5.20± 1.61b), Texture (5.90± 1.80b) and Overall acceptability (6.75± 1.33b) Scores.
In conclusion, this study indicated that Kunu-zaki enriched with alligator pepper had a higher micronutrient composition and was slightly like after the sensory evaluation.
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