{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T22:31:52Z","timestamp":1757457112548},"reference-count":19,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2015,7,30]],"date-time":"2015-07-30T00:00:00Z","timestamp":1438214400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Science & Nutrition"],"published-print":{"date-parts":[[2016,1]]},"abstract":"Abstract<\/jats:title>The objective of this study was to evaluate the possibility of fortifying kunun zaki<\/jats:italic> with tigernut milk extract due to nutritional deficiency of the former. Kunun zaki<\/jats:italic> and tigernut milk extract (TME<\/jats:styled-content>) were produced using traditional methods, with little modification. They were mixed in respective percentages of 90:10 (KN<\/jats:styled-content>10), 80:20 (KN<\/jats:styled-content>20), and 70:30 (KN<\/jats:styled-content>30) while whole kunun zaki<\/jats:italic> without addition of tigernut milk extract (KN<\/jats:styled-content>00) served as control. The resulting kunun zaki<\/jats:italic> samples were analyzed for proximate composition, vitamins, minerals, microbial loads, and sensory evaluation. Results showed improvement in thiamine and riboflavin contents of the fortified samples over the unfortified counterparts, with the KN<\/jats:styled-content>30 sample having highest values of 1.05 and 0.56\u00a0mg\/kg thiamine and riboflavin, respectively. Minerals were higher in the samples containing TME<\/jats:styled-content> than their KN<\/jats:styled-content>00 counterparts; the KN<\/jats:styled-content>30 sample had highest values of 23.5, 8.8, 148.9, 63.7, 6.7, and 18.6\u00a0mg\/100\u00a0mL for respective Na, Ca, K, Mg, P, and Fe while lowest values were recorded for the KN<\/jats:styled-content>00 sample. Microbial analysis indicated that total viable bacteria and yeast and molds were in the range 2.2\u20132.6 and 2.1\u20132.7 log CFU<\/jats:styled-content>\/g, respectively, while there was no detection of coliforms and Staphylococcus<\/jats:italic> in the samples. The sensory evaluation of the kunun zaki<\/jats:italic> samples indicated that higher mean scores were recorded for samples containing TME<\/jats:styled-content> than those without it in most of the attributes tested. The KN<\/jats:styled-content>30 sample was most preferred, having highest mean scores of 7.2, 7.8, 6.9, and 7.4 in the attributes of appearance, flavor, taste, and acceptability, respectively. The study concluded that inclusion of tigernut extract in kunun zaki<\/jats:italic> resulted in improved nutritional and sensory qualities.<\/jats:p>","DOI":"10.1002\/fsn3.267","type":"journal-article","created":{"date-parts":[[2015,7,30]],"date-time":"2015-07-30T10:53:40Z","timestamp":1438253620000},"page":"96-102","source":"Crossref","is-referenced-by-count":12,"title":["Determination of vitamins, minerals, and microbial loads of fortified nonalcoholic beverage (kunun zaki<\/i>) produced from millet"],"prefix":"10.1002","volume":"4","author":[{"given":"Olusegun A.","family":"Olaoye","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology Michael Okpara University of Agriculture Umudike Abia State Nigeria"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Stella C.","family":"Ubbor","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Michael Okpara University of Agriculture Umudike Abia State Nigeria"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ebere A.","family":"Uduma","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Michael Okpara University of Agriculture Umudike Abia State Nigeria"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2015,7,30]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"155","article-title":"Mineral composition, shelf life, and sensory attributes of fortified \u2018Kunuzaki\u2019 beverage","volume":"5","author":"Abulude F. 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