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Sensory Evaluation and Nutritional Profile of Instant Miyan Kuka Powder Assortments from Dried Baobab (Adansonia digitata) Leaves as A Traditional Food for Food Security, Environmental Health, and Sustainable Development Goals (SDGs)

Fatima S. Mohammed(1),


(1) Federal University of Health Sciences
Corresponding Author

Abstract


This study evaluated the sensory acceptability and nutritional profile of instant Miyan Kuka powder assortments prepared from dried baobab (Adansonia digitata) leaves. Miyan Kuka is a traditional Northern Nigerian soup commonly made from powdered dried baobab leaves and consumed as a local food resource. Nine formulations were developed by combining baobab leaf powder with fish, beef, and chicken condiments at different mixing ratios. Proximate analysis was conducted to determine ash, moisture, fat, protein, fibre, and carbohydrate contents, while sensory evaluation assessed appearance, texture, taste, flavor, and overall acceptability. The results showed that the fish-flavoured formulation at a 60:40 ratio had the highest protein content and best overall sensory acceptability. The findings indicate that instant Miyan Kuka powder can support food security, local food processing, environmental health, and Sustainable Development Goals (SDGs).

Keywords


Adansonia digitata; Baobab leaf powder; Food security; Instant Miyan Kuka; Sensory evaluation.

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