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ABSTRACT
Different types of Kunu from Maize, Millet, Sorghum and Rice with different processing methods and various ingredients added were analysed for their nutritive content. Generally, the moisture content was higher than any other parameter. The values ranged from 84.00–93.96% with products used at home consumption having the least values compared with those intended for commercial purposes. The pH values were found to be between 3.12–5.46 as the highest and acidity was 0.02–0.11% as lactic acid. The carbohydrate content ranged from 2.66 to 7.92%, protein 2.52–4.03%, fat 0.35–1.57% and 6.01–15.11% (wet basis) for dry matter whereas total soluble solids were between 0.50–7.76%. Causes of variation were due to differences in processing methods, raw materials used, added ingredients and lack of standard methods. Recommendations are made on products improvement.
ACKNOWLEDGMENT
This research was supported by a grant from the Association of African Universities, Ghana, to Mr. Terna Gaffa.