Comparative Analysis of Micronutrient Contents of Kunun Zaki Produced from Pearl Millet

Kunun-Zaki, is a traditional non-alcoholic fermented cereal beverage usually made from millet, sorghum or maize. Millet is majorly cultivated in the tropical and sub-tropical regions of Africa and serves as a major raw material for Kunu-Zaki production. Although Kunun-Zaki is commercially produced, it has major challenge of short shelf life of about 48 hours resulting to inconsistency in flavor, taste and acceptability during storage. This study aims to investigate how different fermentation processes influence the bioavailability of micronutrients in millet-based products. And to evaluates the impact of fermentation duration (12-hour and 24-hour) on the micronutrient composition of instant Kunun Zaki flour, with a focus on calcium, iron, magnesium, manganese, and zinc. All the minerals were quantitatively assessed using standard protocols. Three (3) samples of instant based Kunun Zaki were prepared using millet, ginger, cloves, sesame, and jaggery. The three sample formulations were assessed: Sample A (100% Unsprouted Millet), Sample B (100% Sprouted Millet), and Sample C (45% Sprouted Millet, 45% Unsprouted Millet, 10% Sesame). The results indicate that extended fermentation significantly enhances mineral bioavailability, likely due to the breakdown of anti-nutritional factors such as phytates. Sample B exhibited the highest calcium (74.900 ± 0.524 ppm), iron (14.343 ± 0.133 ppm), magnesium (38.483 ± 0.072 ppm), and zinc (1.140 ± 0.166 ppm) concentrations in the 24-hour fermentation, emphasizing the effectiveness of sprouting and prolonged fermentation. Sample C demonstrated superior manganese content (60.95 ± 0.03 ppm), attributed to sesame inclusion. The study concludes that the combination of sprouting and extended fermentation is a practical, low-cost strategy for biofortifying traditional millet-based foods. Incorporating sesame seeds further augments the micronutrient profile, particularly for trace elements. These findings offer a sustainable pathway for addressing micronutrient deficiencies in resource-limited populations through culturally familiar dietary practices.