A comparative assessment of the phytochemical and sensory acceptability of Kunun Zaki blends with sweet potato and orange fleshed sweet potatoes Department:Food Science Technology By: muhalhq Project ID: 8223 Rating: (5.0) votes: 1 Price:₦5000 Get the Complete MaterialAbstractThis study investigates the phytochemical properties and sensory acceptability of Kunu-zaki, a traditional non-alcoholic fermented beverage widely consumed in Nigeria, with a particular focus on blends incorporating Sweet Potato (Ipomoea batatas) and Orange-Fleshed Sweet Potato (OFSP). Kunu-zaki is typically made from locally sourced cereals such as millet, sorghum, and maize, but its nutritional profile is often considered inadequate due to its high water content and low nutritional density. The incorporation of nutrient-dense ingredients like OFSP, known for its high beta-carotene content and health benefits, presents an opportunity to enhance the beverage's nutritional value and address vitamin A deficiency, a significant public health issue in developing countries. The study aims to evaluate both the phytochemical composition and sensory acceptability of various Kunu-zaki blends created from different ratios of millet, sweet potato, and OFSP. The production process involves selecting high-quality grains, preparing purees from the sweet potatoes, and fermenting the mixtures. Phytochemical analyses are conducted to measure the levels of flavonoids, carotenoids, tannins, and vitamin A, utilizing standard methods. Sensory evaluation involves a panel of trained assessors who rate the blends based on attributes such as color, taste, aroma, and overall acceptability using a 9-point hedonic scale. Results indicate that Kunu-zaki blends with OFSP exhibit significantly higher levels of beneficial phytochemicals compared to those with regular sweet potato, including an impressive increase in flavonoid and carotenoid content. Recommendations for future studies include exploring additional nutrient fortification strategies and conducting consumer acceptance studies to further enhance the marketability of improved Kunu-zaki blends....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production and quality evaluation of cake produced from wheat flour and sweet potato flour»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer