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Issue 5 (1) 2006 pp. 155-161

Francis Olawale Abulude, Mary Omofolarin Ogunkoya, Vincent Adeniyi Oni

MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE

Abstract ‘Kunuzaki’ is one of the nourishing and non-alcoholic beverages consumed in Nigeria. The processing involved washing of the grain (millet or maize or sorghum), parboiling, grinding, sieving, cooking, cooling and storage after production. In this work, the sample was fortified with vitamin C, calcium, iron, flavour and preservations. The control and fortified samples were subjected to mineral determination and organoleptic tests using standard methods. The shelf-life span of the samples was examined. From the results, the samples fortified with calcium and iron produced the highest calcium (64.8-73.5 mg•kg-1) and Fe (8.1-9.2 mg•kg-1) values. The sample fortified with citric acid had the longest span (14 days) when stored at an ambient temperature. The best overall result was obtained in sample that contained all the additives.
Keywords: ‘kunuzaki’ beverage, fortification, additives, minerals, organoleptic attributes, non-alcoholic
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/13_1_2006.pdf

For citation:

MLA Abulude, Francis Olawale, et al. "MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE." Acta Sci.Pol. Technol. Aliment. 5.1 (2006): 155-161.
APA Abulude F.O., Ogunkoya M.O., Oni V.A. (2006). MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE. Acta Sci.Pol. Technol. Aliment. 5 (1), 155-161
ISO 690 ABULUDE, Francis Olawale, OGUNKOYA, Mary Omofolarin, ONI, Vincent Adeniyi. MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE. Acta Sci.Pol. Technol. Aliment., 2006, 5.1: 155-161.