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 because 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
