Preparation of Kunnu from Unexploited Rich Food Source: Tiger Nut (Cyperus esculentus)

Abstract

The effect of preparing kunnu from Tiger nut (A) Millet (B) and sorghum (C) on the proximate composition, mineral content and sensory qualities were evaluated in a completely randomized design model. The results revealed highest fat percentage for Tiger nut based kunnu (Treatment A) and poorest for millet based kunnu (Treatment C). The crude protein content of Tiger nut based kunnu (A) was greatest (p<0.05) compared to other Treatments B and C which are similar. There was similarity in the energy content of all the Treatments. The sensory qualities (flavour, colour, taste, texture, general acceptability) were however, observed to increase significantly (p<0.05) in the Tiger nut based Kunnu (A) compared to other sources (B and C). Furthermore, utilization of Tiger nut in the preparation of kunnu was favoured by market price compared to sorghum and millet. Tiger nut based kunnu cost $0.29 kg while millet and sorghum based kunnu cost $0.36 1 kg each, making a difference of $0.07 kg surplus. In conclusion, the results obtained show that preparation 11 of kunnu from Tiger nut was cheaper while more nutritious beverage with a high level of acceptability was obtained. tonic and also used in the treatment of indigestion, To make up for the poor nutritional qualities of kunnu colic diarrhoea, dysentery and excessive thirst (6). prepared from cereals, Tiger nut (chufa) was found to be The qualities of Tiger nut in this context (Cyperus a good substitute for cereal grains. The nut which is esculentus) stimulates its inclusion in the preparation cultivated throughout the world are also found in the of kunnu so as to provide protein-rich at affordable Northern part of Nigeria and other West Africa Countries price in place of animal protein which is scarce and like Guinea, Cote d'ivore, Cameroon, Senegal, America expensive. Therefore, the thrust of this study was to and other parts of the World (2). The nuts are valued for evaluate the efficacy of Tiger nut in the preparation of their highly nutritious starch content, dietary fibre, kunnu (a non-alcoholic beverage) in developing carbohydrate (mono, di and plysacchrides) (3). The nut countries. (25.50%), protein (8%) (4). The nut is also very rich in