Comparative study on the effect of Thaumatococcus daniellii (Benn) Benth sweetener on the Physicochemical and Sensory Properties of Sorghum based Kunun-zaki Drink

Abstract

Effect of a natural sweetener (Thaumatococcus danielli) on the physicochemical properties and sensory evaluation of kunun-zaki was determined. Proximate and mineral compositions of the natural sweetener, physicochemical properties and sensory evaluation of kunun-zaki using Thaumatococcus danielli and sucrose were determined. Proximate composition of the aril showed that protein had (33.03%), crude fibre (5.20%), ash content (4.79%), moisture content (12.20%), fat content (0.16%), and carbohydrate (44.17%). The result of mineral obtained for the aril showed the following values potassium (190.00ppm), sodium (167.66ppm), calcium (132.96 ppm), iron (21.59 ppm) and magnesium (14.40 ppm). Physicochemical composition of kunun-zaki varied with concentrations of Thaumatococcus danielli aril and sucrose pH ranged between (3.90-4.90), total solid (4.95-13.49 %) and titatable acidity (0.78-0.39 %) for Thaumatococcus danielli while kunun-zaki sweetened with sucrose had pH (3.51-4.90), total Solids (4.95-7.43%) and titratable acidity (0.74-0.85) respectively. The sensory evaluation showed that the samples sweetened with Thaumatococcus daniel aril compared favorably with sucrose in terms of colour, taste, aroma and overall acceptability. Keywords: Kunun-zaki, Proximate, Mineral, Sensory properties, Thaumatococcus danielli,