Changes in physicochemical properties of instant kunun zaki flours produced from millet (pennisetum typhoiduem) and malts of cowpea (vigna unguiculata) and soybean (glycine max) during storage. – blazingprojects.com – complete project material

Project Abstract

Changes in physicochemical properties of instant kunun zaki flours produced from millet (Pennisetum typhoiduem) and malts of cowpea (Vigna unguiculata) and soybean (Glycine max) during storage were investigated in this study. The instant kunun zaki flours were produced using a blend of millet flour with cowpea and soybean malts. The physicochemical properties of the instant kunun zaki flours, including moisture content, water absorption capacity, bulk density, and color attributes, were evaluated at the initial stage and during storage over a period of 90 days. The results showed that the initial moisture content of the instant kunun zaki flours ranged from 6.82% to 7.94%, with the cowpea malt blend having the highest moisture content. The water absorption capacity of the flours ranged from 1.24 to 1.37 g/g, with the soybean malt blend showing the highest water absorption capacity. The bulk density of the flours varied from 0.59 to 0.68 g/cm3, with the cowpea malt blend having the highest bulk density. Color analysis revealed that the flours had varying L*, a*, and b* values, indicating differences in lightness, redness, and yellowness. During storage, the moisture content of the instant kunun zaki flours increased significantly (p < 0.05) over time, with the cowpea malt blend experiencing the highest increase. Water absorption capacity also increased during storage, with the soybean malt blend showing the highest increase. Bulk density decreased significantly (p < 0.05) for all the flour blends during storage. Color analysis indicated that the L* values decreased, while the a* and b* values increased during storage, suggesting changes in the color attributes of the flours over time. Overall, the results of this study demonstrate that storage has a significant impact on the physicochemical properties of instant kunun zaki flours produced from millet and malts of cowpea and soybean. The changes observed in moisture content, water absorption capacity, bulk density, and color attributes during storage highlight the importance of proper storage conditions to maintain the quality of instant kunun zaki flours. Further research is needed to investigate the effect of these changes on the sensory attributes and shelf-life of the instant kunun zaki flours.

Project Overview

<p>INTRODUCTION<br>&nbsp; &nbsp; &nbsp; Kunun zaki is a traditional, non-alcoholic and non-carbonated beverage widely consumed in Northern Nigeria and is becoming popular in the South .It is consumed at any time of the day by both adults and children, as breakfast drink. It an appetizer and it is commonly served at social gatherings. The ingredients used in its manufacture include, millet (Pennisetum typhoideum), sorghum (Sorghum vulgare), maize (Zea mays), rice (Oryza sativa), spices [ginger (Zingiber officinale), garlic (Allium sativum), red peeper (Capsicum annuum), black pepper (Piper nigrum), clove (Syzygium aromaticum)]. Also Cadaba farinosa, potatoes (Ipomea batatas)(Efiuvwevwere and Akoma, 1995). Tiger nuts (Cyperus esculentus) and groundnut (Arachis hypogea) may be added to sweeten and enrich protein content.<br><br>Kunun zaki is rich in carbohydrates, vitamins and minerals but it is low in protein (Ayo and Okaka, 1998). Sugar may be added instead of pepper to meet the demands of some consumers (Onuorah et al, 1987; Akoma et al 2006). Some consumers consume kunun zaki without sugar or pepper (Adeyemi and Umar, 1994). Kunun zaki is accepted based on its colour (cream) and flavour (millet mixed with ginger flavour).<br><br>Traditionally, kunun zaki is produced by steeping the grains in water, wet milling with spices and sieving, the overall process taking 24 hours (Adeyemi and Umar, 1994). This traditional method has been improved by shortening the processing time to 12 hours by steeping the grains in warm water containing 15% sodium metabisulphate, wet-milling, liquefication and saccharification with enzymes in the grain, filtering, bottling and pasteurization at 80oC for 30 minutes before refrigeration at 4-8 oC (Gaffa and Ayo, 2002). Traditionally produced kunun zaki has a shelf life of about 24 hours (Adeyemi and Umar, 1994) at ambient temperature. The improved method can however extend the shelf life to 8 days after pasteurization followed by refrigeration storage (Osuntogun and Aboada, 2004) which can last for 90 days when chemical preservation is applied as has been achieved by FIIRO, Nigeria (Haard, 1998). Also instant kunun zaki flour has been produced by Dala Foods Limited Kano, Nigeria and commercialized Kunun Tsamiya, the product being made only from millet. Further work was done by Amazikwu (2007) where she produced instant kunun zaki flours from millet-cowpea malt and millet-soybean malt to enhance protein content and sensory quality. She also carried out sensory evaluation and the samples were rated acceptable by consumers. However no packaging or storage studies have been carried out on the instant powders and shelf life is also largely dependent upon the storage conditions and packaging materials used. This work is therefore a follow up of the work done by Amazikwu (2007). Against this background, this project was designed to produce instant kunun zaki flours from millet-cowpea malt and millet-soybean malt combinations and store in good flexible packaging material. Specific attention was therefore directed at;<br><br>(i) producing instant kunun zaki powders from millet-cowpea malt and millet-soybean malt by steam heating.<br><br>(ii) studying the changes in physicochemical and functional properties of the packaged flours during storage.<br><br>DOWNLOAD (CHAPTER 1-5)<br><br>Purchase Detail<br>Hello, we’re glad you stopped by, you can download the complete project materials to this project with Abstract, Chapters 1 – 5, References and Appendix (Questionaire, Charts, etc) for N5000 ($15) only,<br>Please call 08111770269 or +2348059541956 to place an order or use the whatsapp button below to chat us up.<br>Bank details are stated below.<br><br>Bank: UBA<br>Account No: 1021412898<br>Account Name: Starnet Innovations Limited<br></p>