Effect of carrot flour on functional properties and mineral composition of instant Kunu-Zaki blends made from sorghum

Instant Kunu-zaki, samples were produced using fermented sorghum and carrot processed into flour. It was prepared by blending different ratios of fermented sorghum flour and carrot flour (90:10, 75:25, 70:30, and 65:35). The functional and mineral properties of these flour blends were evaluated. Loose density values ranged from 0.50 to 0.54g/ml, bulk density ranged from 0.73 to 0.81g/ml, swelling index ranged from 0.96 to 2.57% g/ml, wettability ranged from 23.00 to 71.07%, viscosity ranged from 33.60 to 30.63 CPS, water absorption capacity ranged from 180.90 to 350.08% and dispersibility ranged from 60.33 to 67.57%. Increase in proportion of carrot flour significantly (P < 0.05) increased the swelling Index, wettability, water absorption and dispersibility. The result of the mineral evaluation shows that increase in addition of carrot flour increased potassium content from 7.83 to 14.09mg/100g, calcium from 4.56 to 10.11mg/100g and iron from 4.83 to 9.86mg/100g. This shows that addition of carrot flour into sorghum improved the mineral content of instant Kunu-zaki as well as improved the functional properties. It is recommended that further research should be carried out on consumers’ acceptability and storage life of the instant Kunu-Zaki produced from composite flour.