Effects of orange-fleshed sweet potato supplementation on the phytochemical composition, physicochemical, and sensory properties of sorghum-based kunu-zaki

The phytochemical, physicochemical, and sensory properties of the blended kunun-zaki were determined. fermented sorghum paste was substituted for orange-fleshed sweet potato puree at 0, 5, 10, 15, 20, 25 50% to produce potato-sorghum kunun-zaki. phytochemical composition: carotenoids, flavonoids, vitamin A content increased from 0 28.14 mg/100g, 191.50 mg/100g 0.44 7.74 respectively, while tannin decreased 4.97 1.51 with an increase in added puree. effects significant (p = 0.05). physicochemical properties: pH, total soluble solids, solid specific gravity 3.97 4.10, 4.95 8.25°Brix, 1.55 2.80 g/100g 5.65 13.70 acidity 39.21 12.00 g/100g, (0-50%). average mean scores quality; flavour, colour taste 6.70 7.06, 7.41 6.43 to7.40 whereas odour, mouth feel appearance increasing inclusion level oranged-fleshed 7.90 6.93, 7.40 6.40 7.26 6.72 respectively. Overall results show that beverage formulated generally acceptable which sample containing 20% most preferred. addition improved quality [taste, flavour colour] sorghum-based