Effects of orange-fleshed sweet potato supplementation on the phytochemical composition, physicochemical, and sensory properties of sorghum-based kunu-zaki

Abstract

The phytochemical, physicochemical, and sensory properties of the blended kunun-zaki were determined. The fermented sorghum paste was substituted for orange-fleshed sweet potato puree at 0, 5, 10, 15, 20, 25 and 50% to produce orange-fleshed sweet potato-sorghum blended kunun-zaki. The phytochemical composition: carotenoids, flavonoids, and vitamin A content of the blended kunun-zaki increased from 0 to 28.14 mg/100g, 0 to 191.50 mg/100g and 0.44 to 7.74 mg/100g respectively, while the tannin content decreased from 4.97 to 1.51 mg/100g, with an increase in added orange-fleshed sweet potato puree. The effects were significant (p = 0.05). The physicochemical properties: pH, total soluble solids, total solid and specific gravity increased from 3.97 to 4.10, 4.95 to 8.25°Brix, 1.55 to 2.80 g/100g and 5.65 to 13.70 g/100g respectively, while the acidity decreased from 39.21 to 12.00 g/100g, with increase in the added orange-fleshed sweet potato puree (0-50%). The average mean scores for sensory quality; flavour, colour and taste increased from 6.70 to 7.06, 6.70 to 7.41 and 6.43 to7.40 respectively, whereas odour, mouth feel and appearance decreased with increasing inclusion level of oranged-fleshed sweet potato puree from 7.90 to 6.93, 7.40 to 6.40 and 7.26 to 6.72 respectively. Overall results show that the beverage formulated were generally acceptable of which the sample containing 20% orange-fleshed sweet puree was most preferred. The addition of oranged-fleshed sweet potato puree improved the phytochemical content and the sensory quality [taste, flavour and colour] of the sorghum-based kunun-zaki.

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

“…However, there was no consistent pattern observed in the acidity levels. The pH and acidity results in this investigation were different from those reported by Ibrahim et al (2022) in their research on using sorghum flour blended with OFSP flour to make kunu-zaki, a popular Nigerian local beverage. These variations are most likely due to variations in the processing methods of composite flour ratios used.…”

“…Consequently, research focusing on the functional and physicochemical properties, nutritional composition, and color features of sorghum and OFSP (SOFSP) composite flour represents a substantial stride in harnessing the complementary qualities of these components. Physicochemical properties encompass a range of characteristics that influence how composite flours behave during processing and their potential applications in diverse food systems (Ibrahim et al., 2022 ). The nutritional profile of composite flour is crucial, as it fundamentally impacts the potential health benefits of food products formulated with it (Ekunseitan et al., 2017 ).…”