PAPER TITLE :PHYSICAL, ANTIOXIDANT AND SENSORY CHARACTERISTICS OF KUNUN-ZAKI ENRICHED WITH PUMPKIN SEEDS

APPLIED TROPICAL AGRICULTURE | VOLUME 24 NUMBER 1 2019

Paper Details

  • Author(s) : 1*Jaiyeoba, C. N., 1Oni, K. O. and 1Akomolafe D. A.
  • Abstract:

Assessment of nutrient content of kunun-zaki quality using pumpkin seeds as enrichment was made. Kunun-zaki and
pumpkin seed flour mixed in three proportions of 85:15, 80:20 and 70:30 (v/v) of samples, coded as PZK15, PZK20
and PZK30 respectively, while the control sample was PZK CTRL. Proximate analysis of the kunun-zaki samples
were determined, the physical test such as pH, titrable acidity and total solids, antioxidant properties and ascorbic acid
were evaluated. The kunun- zaki samples was subjected to Sensory evaluation and data obtained was subjected to
statistical analysis. Moisture content for enriched kunun-zaki samples was 74.76 –80.06%. Protein content of the
enriched kunun-zaki samples ranged from 3.78 – 4.41 with sample PZK30 having the highest value. Enriched kununzaki
sample had higher ash content (0.39 –0.53%) and fibre content (0.28 –0.63%) than the control sample of 0.35 and
0.24% respectively. There was an increase in the fat content of the enriched kunun-zaki samples (1.53 –2.60%) due to
the addition of pumpkin seeds. The carbohydrate content was highest in PZK30 samples (17.06%) while the control
sample was 14.09%. All the enriched kunun-zaki samples increased in antioxidant properties while in the physical
properties; TTA, pH increases and TS decreased in content. Sensory evaluation of all the samples shows that PZK20
sample was rated highest in overall acceptability.
Keywords: Kunun-zaki. Enrichment, pumpkin seed flour and slurry,