Preparation of Kunnu from Unexploited Rich Food Source: Tiger Nut (Cyperus esculentus)

Abstract

The effect of preparing kunnu from Tiger nut (A) Millet (B) and sorghum (C) on the proximate composition, mineral content and sensory qualities were evaluated in a completely randomized design model. The results revealed highest fat percentage for Tiger nut based kunnu (Treatment A) and poorest for millet based kunnu (Treatment C). The crude protein content of Tiger nut based kunnu (A) was greatest (p<0.05) compared to other Treatments B and C which are similar. There was similarity in the energy content of all the Treatments. The sensory qualities (flavour, colour, taste, texture, general acceptability) were however, observed to increase significantly (p<0.05) in the Tiger nut based Kunnu (A) compared to other sources (B and C). Furthermore, utilization of Tiger nut in the preparation of kunnu was favoured by market price compared to sorghum and millet. Tiger nut based kunnu cost $0.29 per Kg while millet and sorghum based kunnu cost $0.36 per kg each, making a difference of $0.07 per kg surplus. In conclusion, the results obtained show that preparation of kunnu from Tiger nut was cheaper while more nutritious beverage with a high level of acceptability was obtained.