PRODUCTION OF DRIED KUNNI ZAKI USING SORGHUM (SOGHUM BIOCOLOR) GRAIN

ABSTRACT In the tropics, ‘KunnuZaki’ in Hausa language of Nigeria is often prepared from millet and it contains high water content limiting its storage life. This study therefore aimed to find alternative production pathways by turning into powder that can be reconstituted by individuals. “Kunnu” was prepared from sorghum by sorting, washing, soaking (3days), milled, sieved, fermented (2days), dewatered and pressed to form cake. The product was divided into 2/3rd and 1/3rd with the 2/3rd steamed in an electric steamer for 10, 15, 20 and 25 minutes. The steamed product was allowed to cool and the 1/3rd part was mixed thoroughly, dried in the air drying oven and then milled into powder. Then analysis using standard method was done. Moisture had the highest value (5.47) at 10 minutes. Protein, fat, Ash, Fiber and Carbohydrates had highest values (4.74, 3.38, 3.83, 2.85 and 41.12% respectively had highest value at 25 minutes steaming time. Na, Mg, P, Ca had highest values at 25 minutes steaming time. While phytate, oxalate, tannin had lower content but have higher values at 25 minutes of steaming time. TAC & TFC had highest values 2.00 (mTEq/L) & 2.538 respectively at 25 minutes steaming while DPPH, TPC &FRAP had highest value at 10 minutes steaming time. WAC, OAC, TTA, TSS & pH had highest value at 10 minutes steaming time and SC &pH had highest value at 25 minutes steaming time. In all the sensory parameters, the control was highly rated and accepted followed by 10 minutes steaming time. Therefore, this study shows that production of high nutritional and acceptable dried ‘kunnu’ is possible.