ABSTRACT

 Kunun zaki enriched with tiger nut milk extract was produced with sorghum in the traditional method of the Hausa tribe in Nigeria and blended with 10%, 20%, and 30% tiger nut milk. Results of laboratory analysis shows significant variation in the physiochemical, vitamin content and bacteria load. The total solid decreased from 12. 1%±0.66 to 10.66%±0.08 while the specific gravity decreased from  1.298g1cm³to I .200g1cm³ in the 30% tiger nut milk blended with kunun sample. The acidity also reduced as the PH increased from 5.7 to 6.0. increases were recorded in the protein content from 4.96%±0.l to 6.14%±0.15 and ash content also increased from 3.09%d0.02 to 3.44%±0.02. There was no significant difference in the fibre content which ranged between 0.83 %±0. 11 to 0.84?/±0.02 similar changes were recorded in the vitamin content of the kunun zaki samples whereby the vitamin C content reduced from 18.77mg/100g± 1.02 to 12.99mg/100g± 0.04. Niacin content reduced from 0.117mg/100g±0,123 to O.OS9mgllOOg±o.004 while the riboflavin increased from 0.035mg/100g ± 0.006 to O.OS6mg/l0Og±o.006 A high bacteria load of 14.7 x l04cf'u/g to 22.7 x 104cfu/g was recorded for the sample. All the samples were acceptable to panelists but the 30% tiger nut inclusion was most preferred with a general acceptability score of 7.4±0.40 on a 9 point hedonic scale.