Nutritional stability of instant Kunun zaki flours produced from millet-malted cowpea and millet-malted soybean during the 3 months storage

Abstract

The study investigated the changes in crude protein content, moisture, fat, total sugar, and thiobarbituric acid (TBA) value) of instant Kunun zaki powder packaged in polyethylene and stored for 90 days. Instant Kunun zaki powder was prepared from millet-cowpea malt (MCm) and millet-soybean malt (MSm) by steam heating, packaged in polypropylene (12x18cm), sealed and stored at room temperature (28±0.3oC) and room humidity (45%) for 90 days during which the chemical properties were monitored every 30 days using standard procedures. The moisture content of MCm and MSm increased by 66.61 and 65.77%; the sugar increased by 28.90% and 11.33%; the fat content increased by 0.21 and 0.45%; the TBA content of MCm and MSm increased by 0.0002 and 0.0001 mg/100g while the protein content decreased by 15.56% and 17.07% respectively. The study has revealed that storage of instant Kunun zaki flours in flexible packaging material at ambient temperature resulted in an increase in the chemical parameters except for protein which decreased hence there would be needed to use a better material for storage.

Keywords

• Kunun zaki
• Instant
• Nutritional content
• Stability