ABSTRACT

 The nutrient composition and sensory properties of kunu made from blends of finger millet and soybeans were evaluated in this study. The finger millet and soybeans were blended in the following ratios (%) for kunu production: 90:10, 80:20, 70:30 and 60:40. Kunu processed from 100% finger millet, served as the control. The proximate composition, mineral contents, phytochemical contents and sensory properties of the kunu samples were determined using standard laboratory procedures. IBM Statistical Product of Service Solution (Version 22.0) was used to statistically analyse the generated data. The results of proximate composition showed that an increase in the proportion of soybean resulted in an increase in protein (10.15 to 21.86%), fat (3.21 to 13.82%) and ash (2.57 to 3.62%) contents ofthe kunu samples, whereas there were decreases in moisture (65.32%), fibre (3.74 to 2.54%) and carbohydrate (15.02 to 3.59%) contents of the kunu samples. The mineral contents of the kunu drink showed that an increase in the percentage of soybean brought about improvements in the magnesium (69.37 to 113.02 mg/lOOml), potassium (54.63 to 80.02 mg/lOOml) and phosphorus (34.56 to 76.01 mg/lOOml) while there were decrease in the zinc (10.14 to 5.80 mg/lOOml) and manganese (102.02 to 59.07 mg/lOOml). The phytochemical contents ofthe kunu samples revealed that the flavonoid (45.02 to 70.06 mg/lOOml), alkaloid (10.03 to 12.64 mg/lOOml) and saponin (5.06 to 8.94 mg/lOOml) contents increased as the quantity of soybean increased, whereas the carotenoid (30.02 to 21.31 mg/lOOml) and phenol (20.06 to 13.76 mg/lOOml) contents decreased. The sensory properties of all the kunu samples were liked by the panelists, with KFS5 {Kunu processed from 60% finger millet and 40% soybean) having the highest rating for appearance (8.70), taste (8.60), mouth-feel (7.70), consistency (8.45) and general acceptability (8.90). The finger millet-based kunu fortified with soybeans will contribute to enhancing the nutrient content of the beverage for the consumers. Fortification offinger millet with up to 40% ofsoybean in kunu production is recommended since it possess reasonable macronutrients, phytochemicals, the highest mineral and as well enhanced its sensory properties the most.