Experimental analysis of kunugyeda's nutritional composition, sensory qualities, and its potential as weaning food.
The methods of preparation, ratio of blends of major ingredients, and nutritional composition of kunungyeda, a traditional Nigerian weaning food based on groundnuts and rice were analysed. The main ingredients of the formulations were partially roasted groundnuts in combination with rice. The weight ratios of the major ingredients were 57:43 for groundnut and rice respectively. The nutritional compositions of kunungyeda were for moisture (82.8%), for protein (2.30%), for fat(1.00%), for fibre(0.15%), and for energy (72 kcal). The Kunugyeda showed higher water absorbing capacity, bulk density, foaming and oil absorption capacities were detected low in the groundnut samples. Appearance and general acceptability were scored high for 'like' while other sensory qualities such as taste, color and texture were neither like or dislike. The use of Kunugyeda as weaning food and uuprading to viable commercial standard is recommended in this present study.
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Ajiboso et al. (2026) studied this question.
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