Nutritional and sensory qualities of soymilk-kunnu blends
Sowonola, O.A.; Tunde Akintunde, T.Y.; Adedeji, F.
African Journal of Food, Agriculture, Nutrition and Development 5(2): 1-12
2005
ISSN/ISBN: 1684-5374 Document Number: 563248
Kunnu, a beverage popular among the Northern Nigerians has a low protein value because it is made from cereals. This may have a negative effect on the nutritional status of the people who drink it, especially on the growth rate of infants who are given kunnu as a weaning drink. This is because protein is an essential component of the balanced diet required for growth. Research work carried out on the improvement of the nutritional value of cereals, shows that the fortification of carbohydrate-rich foods with protein-rich foods improves its nutritious value. As a result of this, a study was carried out to fortify kunnu with soymilk; the effect of this addition on the nutritional and sensory properties of kunnu was evaluated. Kunnu and soya milk were prepared; kunnu was fortified with soya milk at the ratio 1:1, 2:1, 3:1 and 4:1. The proximate composition (protein, fat, ash and moisture content), chemical properties (pH, specific gravity and sedimentation rate) and mineral content (calcium, magnesium, phosphorus and iron content) of the kunnu-soya milk blend were determined. The pH, protein and mineral content increased with the addition of soya milk. The pH value ranged from 4.8 to 4.3, while the protein content increased from 2.35 to 2.45%. The calcium and magnesium content also increased from 0.08 to 0.15% and 0.18 to 0.29% respectively. The fat and ash content, however, decreased respectively from 2.8 to 2.0 and 0.91 to 0.891 with the addition of soya milk. The proximate, chemical and mineral content were significantly different (P<0.05) while the sensory properties were not significantly different. The sensory properties (colour, taste, texture, flavour and general acceptability) were, however, observed to decrease with the increase in fortification level of soya milk. The results obtained show that the fortification of kunnu with soya milk will result in a more nutritious beverage, but it may have a low level of acceptance with the local populace.