Sensory and Nutritional Characteristics of Kununzaki Enriched with Moringa (Moringa oleifera) Seed Flour

Abstract

Aims: The aim of this work was to determine the nutritional quality of kununzaki enriched with moringa seed flour. Study Design: Analyses of variance (ANOVA). Place and Duration of Study: Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria, between July 2013 to January 2014. Methodology: Sorghum grains were soaked, washed and then mixed with the spices and wet milled. Moringa seed flour (5,10,15%) was added to the kunun slurry. The slurry was divided into two; one portion was cooked and allowed to cool to 45°C and then the uncooked portion was added and mixed thoroughly. The mixture was allowed to ferment for 12h and sieved. Proximate, mineral, physicochemical, anti-nutritional and sensory evaluation was determined on the enriched kununzaki. Results: There were reductions in the moisture and carbohydrate contents of kununzaki with increase in moringa seed flour incorporation while the protein, fat, ash and crude fibre contents increased. Kununzaki with 15% moringa seed flour had higher values in all the mineral contents determined. pH and total soluble solid increased as the percentage of moringa seed flour increased. Kununzaki with 15% moringa seed flour had higher anti-nutritional contents than other samples. Sensory analysis conducted on the kununzaki revealed no significant difference (p>0.05) in the taste, appearance and overall acceptability of control and 5 to 10% level of moringa seed substitution. Conclusion: The proximate and mineral contents of the substituted kunuzaki were increased with the incorporation of moringa seed flour. The anti-nutrients in the beverage were low and within the range permissible for food. Addition of up to 10% moringa seed flour to kununzaki is desirable as higher concentrations (15%) of moringa seed flour impact undesirable effect on the taste of the product.