ABSTRACT

 Instant Kunun-Zaki was produced by the mixture of different samples which • include pearl millet, sweet potato, ginger, chili pepper, and cloves at a propoPtion of 75% : 15% : 7% : 2% : 1% respectively. Proximate analysis was carried out on the product and the nutrient composition was as follows; Moisture Content (10.24%), Dry Matter (89.76%), Ash (3.16%), Crude Fibre (1.21%), Fat (1.38%), Protein (6.52%), and Carbohydrate (77.49%). From the result of the proximate analysis stated, it implies that Instant Kunun-zaki has a very high carbohydrate composition which qualifies it as an energy drink. The objective of this work was achieved by producing an instant kunun-zaki with a moisture content of less than 12% which allows its preservation for at least 6 months against the watery Kunu gruel which could not preserve for over 24 hours. Therefore, this work showed that the practice of Instant kunu production will not only create availability of the product but also aid preservation.