Determination of vitamins, minerals, and microbial loads of fortified nonalcoholic beverage (kunun zaki) produced from millet.

The objective of this study was to evaluate the possibility of fortifying kunun zaki with tigernut milk extract due to nutritional deficiency of the former. Kunun zaki and tigernut milk extract (TME) were produced using traditional methods, with little modification. They were mixed in respective percentages of 90:10 (KN10), 80:20 (KN20), and 70:30 (KN30) while whole kunun zaki without addition of tigernut milk extract (KN00) served as control.