Determination of vitamins, minerals, and microbial loads of fortified nonalcoholic beverage (kunun zaki) produced from millet
The objective of this study was to evaluate the possibility of fortifying kunun zaki with tigernut
milk extract due to nutritional deficiency of the former. Kunun zaki and tigernut milk extract
(TME) were produced using traditional methods, with little modification. They were mixed in
respective percentages of 90: 10 (KN 10), 80: 20 (KN 20), and 70: 30 (KN 30) while whole
kunun zaki without addition of tigernut milk extract (KN 00) served as control. The resulting
kunun zaki samples were analyzed for proximate composition, vitamins, minerals, microbial …
milk extract due to nutritional deficiency of the former. Kunun zaki and tigernut milk extract
(TME) were produced using traditional methods, with little modification. They were mixed in
respective percentages of 90: 10 (KN 10), 80: 20 (KN 20), and 70: 30 (KN 30) while whole
kunun zaki without addition of tigernut milk extract (KN 00) served as control. The resulting
kunun zaki samples were analyzed for proximate composition, vitamins, minerals, microbial …
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