The nutritional, microbiological and
sensory characteristics of improved kunu-zaki produced from malted cereals enriched
with malted soymilk at different substitution levels (0% - 30%)
were investigated. Enrichment with soymilk and malting increased the protein,
amino acid, ash and moisture content of the improved kunu-zaki. Malting
resulted in a decrease in carbohydrate and fat content. The protein content of
the malted samples ranged between 2.79% and 3.82% while that of unmalted was
2.36%. There was decrease in the concentration of phytic acid and trypsin
inhibitor after malting but the concentration increased as soymilk was added.
Microbiological analyses showed that microbial load of samples increased with
the addition of soymilk. There was a significant difference (p < 0.05) in
the sensory attributes, acceptability decrease with increase in soymilk
addition because of the beany flavor.