Nutritional and Sensory Qualities of Soymilk - Kunnu Blends

Abstract

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 be cause 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 and the effect on its nutritional and sensory properties was evaluated. Kunnu and soymilk were prepared and it was fortified with soymilk in the ratio 1:1, 2: 1, 3:1 and 4:1, and the proximate composition (protein, fat, ash and moisture content), chemical composition (pH, specific gravity and sedimentation rate) and mineral content (calcium, magnesium, phosphorus and iron content) were determined. The pH, protein and mineral content increased as the amount of soymilk added. 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 an increase in addition of soymilk. The proximate, chemical and mineral content were significantly different at P < 0.05 while the sensory properties were not significantly different at the same level. The sensory properties (colour, taste, texture, flavor and general acceptability) were, however, observed to decrease with the increase in fortification level of soymilk. The results obtained show that the fortification of kunnu with soymilk will result in a more nutritious beverage, but it may have a low level of acceptance with the local populace.