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 tann...