摘要：Kunun-zaki was prepared using millet as the base and supplemented with beniseed at varied level (0-50%). The effect of added beniseed on the physio-chemical (moisture, ash, protein, fat and carbohydrate), sensory (colour, taste, odour/aroma, mouth feel and general acceptability) and microbial qualities were evaluated. The added beniseed decreased the moisture, ash and carbohydrate composition from 86.23-85.03, 0.33-0.22 and 10.21-7.23%, respectively with increasing concentration (0-50%), while fat and protein increased from 1.03-2.03% and 2.21-5.44% respectively with increasing concentration (0-50%). The added beniseed paste had a high positive correlation coefficient (r = 0.75-0.95) with the increase in the protein, fat and energy content. There were significant differences in the assessed sensory qualities (colour, odour, taste, texture) at 20% and above added beniseed paste which corresponds with 3.32%, 1.26% and 64.06 kcal of protein, fats and energy content respectively. At this acceptable level the protein content of the products has been improved by 50% if digested and absorbed.
