Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

Abstract

Abstract Kunu is a millet-based, non-alcoholic, and non-carbonated energy beverage commonly consumed in the northern part of Nigeria. The nutrients composition, antioxidant properties, and sensory characteristics of instant kunu beverage made from pearl millet supplemented with African locus bean pulp (ALBP) were evaluated in this study. Instant kunu beverage was produced with 5–25% ALBP replacement for millet and freeze-dried. A control sample was produced from 100% millet. The chemical (proximate, vitamins, minerals) and phytochemical (total phenol, flavonoids, tannin, saponin, and phytates) contents and antioxidant activities, as well as the sensory properties of the beverage, were evaluated, using standard methods. The crude fiber (3.14–4.07%), total ash (1.77–3.40%), phosphorus (12.45–15.00 mg/100 g, potassium (12.00–12.55 mg/100 g), vitamin A (0.34–1.35%), and phytochemical contents (except phytate) increased significantly as the ALBP supplementation level increased in the beverage. The ranges of phenolic, flavonoid, saponin, tannin, and phytate were 0.71–0.90, 0.35–0.86, 0.02–0.34, 0.02–0.34, and 0.83–0.62 mg/g, respectively. The antioxidant activities of the beverage also increased as the ALBP level in the beverage increased. All the beverage samples were generally accepted by the panelists, with an overall acceptability of 5.17 to 6.73. Hence, the instant kunu beverage made from pearl millet supplemented with African locus bean pulp may serve as a dietary source of essential nutrients and antioxidants for human nutrition.

Keywords

• Antioxidant power
• Kunu beverage
• Millet
• Sensory attribute
• Parkia biglobosa