Abstract
The effect of processing (germination and fermentation) on the chemical composition (proximate, mineral and phytochemical contents) of a Nigerian traditional beverage, kunu-zaki made from sorghum (Sorghum bicolor) grains with the addition of sweet potato (Ipomoneabatatas) paste were studied. The bioavailability of Zn and Fe in the beverage were also assessed using phytate, Zn, Ca and Fe molar ratios. Processing of sorghum into kunu-zaki significantly (p<0.05) increased its ash (26.32 %), Na (21.28 %), Ca (20.59 %), Fe (21.62 %), Zn (13.43 %), flavonoids (11.11 %) and alkaloids (30.00 %) contents, but decreased its protein (-43.75 %), fiber (-28.57 %), phenols (-43.80 %), saponin (-62.6 7%), tannin (-43.80 %), oxalate (-33.33 %) and phytate (-60.27 %) contents. Addition of sweet potato paste to kunu-zaki apparently aided in enhancing its chemical composition. The combination of germination and fermentation as processing techniques were better than germination alone in significantly (p<0.05) improving the bioavailability of Fe and Zn, and reducing the anti-nutrient content of kunu-zaki, in comparison with both raw and germinated sorghum grains. In conclusion, the kunu-zaki had low contents of protein and fiber, adequate arrays of other functional nutrients and potentially high bioavailability of Fe and Zn.
Highlights
Kunu-zaki is an African traditional non-alcoholic beverage that has been popular in Nigeria for decades
The sorghum (Sorghum bicolor) grains and fresh sweet potato (Ipomonea batatas) tubers were purchased from Mami-Market, Obinze in Owerri-West Local Government Area of Imo State, and authenticated at the Department of Crop Science, Federal University of Technology, Owerri, Nigeria
A further study of the Table 1 shows that addition of raw potato paste to the kunu-zaki did not significantly affect its proximate composition in comparison with the effect of the basic composite, except for the energy values, where that of the raw potato was non-significantly (p>0.05) similar to that of kunu-zaki, but significantly (p
Summary
Kunu-zaki is an African traditional non-alcoholic beverage that has been popular in Nigeria for decades. Kunu-zaki, a product of lactic acid fermentation [1], is commonly prepared locally by women, and taken mainly by low and middle income earners for its thirst quenching and energy-giving properties. A potion (two-third volume) of the slurry is gelatinized with boiling hot water, while to the remaining portion (one-third volume), about an equal volume of sweet potato (Ipomonea batatas) tuber paste, malted rice paste or extract of Cadaba farinose stem is added and mixed. The latter mixture is mixed vigorously and thoroughly with the former, the gelatinized portion while still hot, and allowed to ferment for 24 hours at room temperature. It is SciPress applies the CC-BY 4.0 license to works we publish: https://creativecommons.org/licenses/by/4.0/
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