Effect of Different Cultivars of Millet on the Quality of Kunun-Zaki:A Millet Based Non-alcoholic Nigerian Beverage

Three cultivars of millet, Pennisetum typhoideum grains (Ex-Borneʹ. ʹGBʹ and ʹSOSATC 88ʹ) were cleaned, measured separately and some samples were mixed in the ratio of 1:1. The cleaned grains were washed, steeped in water (27°C for 12 h), decanted, washed, spiced (1.0%-c1ovc, ginger and red pepper), wet milled, pre-gelatinized, cooled, filtered, sweetened and bottled as kunun-zaki. The effects of cultivars and their mixtures on the physicochemical (moisture, ash, fat, protein, total solids, total soluble solids) and sensory (colour, texture, taste and odour) property of the kunun-zaki were determined. All the cultivars and their mixtures affected the moisture (80.41 to 84.30%), ash (1.53 to 2.0%), fat (1.20-1.5%), protein (2.57 to 3.15%), total solids (14.99 to 19.59%), titrable acidity (0.59 to 0.84), total soluble solids (8.00 to 8.33%) and reducing sugar (2.29 to 2.31 g/dm^3). The sensory quality of the kunun-zaki produced was also affected (colour - 5.65 to 7.2, texture - 6.25 to 6.8, consistency - 6.10 to 6.70, taste -5.95 to 7.00. odour - 5.85 to 7.10). However. the effects were not significant on both the physico-chemical and sensory quality of the kunun-zaki (p =< 0.05).