Effect of sesame seed addition on the chemical and sensory | 16182
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African Journal of Food Science and Technology

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Effect of sesame seed addition on the chemical and sensory qualities of sorghum based kunun- zaki drink


Makinde Folasade and Oyeleke Oyenike

Kunun- zaki was prepared using sorghum as the base and supplemented with sesame seeds at varied level (0-50%). The drink was produced by cleaning, washing, steeping, wet milling, sieving, mixing, cooking and filtering to obtain the liquor. The effect of added sesame seed on chemical and sensory quality attributes was evaluated. The results obtained from chemical analysis shown that sorghum– sesame products have range of pH (3.70- 3.83), total solid (29.53-40.10%) and titratable acidity (3.27- 3.43g/ml). The addition of sesame seed brought about significant decrease in moisture and carbohydrate from 80.67-63.59%, 9.27-1.73% respectively with increasing concentration (0-50%) while protein, ash and fat increased from 7.57-15.43%, 1.07-4.07% and 1.13- 14.60% respectively. Furthermore, a similar increase was observed in mineral (calcium, phosphorus, potassium, magnesium and iron) contents. The sensory analysis showed that there was no significant difference observed between the whole sorghum kunun- zaki and the sesame supplemented samples in the sensory attribute of colour while significant difference (p<0.05) was observed in taste, aroma, texture and overall preference respectively. It was concluded that a substitution of 20% sesame into sorghum gave the kunun- zaki with the best overall quality acceptability.

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