Abstract:
Traditional cereal-based beverages like rice-groundnut porridge known as Kunun shinkafa are vital to the northern Nigerian diet but face challenges such as lack of standardization of ingredient mix, processing methods and short shelf life. This study developed an instant Kunun shinkafa flour mix using pre-treated (malted, pre-gelatinized, and fermented) and untreated rice grits, defatted and undefatted groundnut, and date palm flour as a natural sweetener. Nine different blends were formulated and evaluated for in vitro starch and protein digestibility and anti-nutritional factors. Results indicated significant differences (p < 0.05) among all the blends. Starch digestibility ranged from 67.09% to 72.22%, with the highest values observed in pre-gelatinized rice blends samples (PD3). Protein digestibility after 6 hours reached up to 76.88% (PD3). Fermentation proved to be the most effective method for reducing antinutrients, with the fermented rice and defatted groundnut sample (FD3) exhibiting the lowest concentrations of tannins (3.83 mg/100g), saponins (1.29 mg/100g), oxalates (1.15 mg/100g), and protease inhibitors (1.14 mg/g) compared to the control (CT). Conversely, malting and pre-gelatinization resulted in higher levels of certain factors. Malted rice and undefatted groundnut sample (MU3) recorded the highest phytate content (7.38 mg/100g), while pre-gelatinized samples showed elevated saponin and gossypol levels. Amylase inhibitors and cyanides remained consistently low across all formulations. Processing significantly reduced anti-nutritional factors across all the blends. The study concludes that fermentation is a superior processing technique for enhancing the nutritional safety and quality of instant Kunun shinkafa by significantly minimizing its antinutritional profile While pre-gelatinization improves digestibility. Therefore, instant rice-groundnut porridge mix flour offers a nutritious, shelf-stable, and health-centric alternative to traditional Kunun and carbonated drinks.
