Abstract
This study determined the chemical composition and sensory qualities of
Kunu-zaki fortified with beniseed at various inclusion levels. The Kunu-zaki
was processed from sorghum (Sorghum bicolor). Seven (7) samples were
prepared with 5%, 10%, 15%, 20%, 25% and 30% beniseeds inclusion levels.
Proximate composition as well as sensory qualities of the various samples of
the Kunu-zaki was examined. Specifically, crude protein, crude fat, crude fibre,
moisture, ash, dry matter and carbohydrate contents of the composition were
analysed using the AOAC (1990) procedure. Analysis of Variance (ANOVA)
was used to determine significant difference in the samples on variables of
interest. Results revealed that Kunu-zaki fortified with beniseed at 20%
inclusion level resulted in the highest crude protein (CP) level (2.21). In
contrast, the fortified Kunu-zaki at 10% inclusion level contained the lowest CP
but the highest carbohydrate level. The substitution effect of beniseeds was
highest most in carbohydrate and crude protein properties of the samples. It is
concluded that crude protein, crude fat, crude fibre and carbohydrate content
of the samples are not cumulatively proportional to rate of beniseed inclusion
and that Kunu-zaki with no beniseed inclusion was the most accepted by the
consumers. It is recommended that effort to promote Kunu-zaki fortified with
beniseeds should focus on nutritional composition as a unique selling point
rather than the sensory qualities.