Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours

Abstract

Instant Kunun-zaki, a fermented non-alcoholic sorghum beverage, was prepared by mixing different per cent blend ratios of unmalted sorghum flour: mango mesocarp flour (90:0, 75:15, 70:20, 65:25, and 60:30) with 10% malted sorghum. Proximate compositions, chemical and functional properties of the blends were analyzed. Addition of mango mesocarp flour significantly (p . 0.05) increased the ash (1.31 to 1.75%), crude fibre (2.57 to 3.39%) and decreased significantly (p < 0.05) the energy content (368.21 to 354.67kcal/100 g) of the blends. The b-carotene content also increased from 95.65 to 139.13 ƒÊg/100 g with increased mango mesocarp flour. Hygroscopicity increased significantly (p < 0.05) from 6.10 to 10.28% while viscosity of the blends decreased significantly (p < 0.05) from 1715to 1195.46 cP. Mango mesocarp flour addition increased the ash, crude fibre and introduced b-carotene into the product.Keywords: Kunun-zaki, physicochemical, beta-carotene, sensory properties, mango