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