This paper determines the composition of sorghum-millet flour, Aframomum danielli essential oil and its effect on mycotoxins in kunu zaki.  Sorghum and millet grains in ratio 1:2 were cleaned, soaked for 12 h, washed, drained and dried in the hot air oven. The dried sorghum-millet grains were milled and packed for kunu zaki production. Kunu zaki was produced and different concentrations of Aframomum danielli essential oil (0.25, 0.50, 1.0, 2.5, 5.0 and 10%) were added. The bulk density, swelling index, water absorption capacity, solubility and oil absorption capacity of the flour were 0.75 g/cm³, 1.16, 2.49 ml H₂O/g, 2.56% and 0.79 ml oil/g, respectively. The flour had low phenols, oxalate, phytate and saponins contents. Peak viscosity of the flour was 1234 Cp while the holding viscosity was 811 Cp. Breakdown and final viscosities were 423 and 1824.5 Cp, respectively. The components detected in the essential oil of A. danielli seed were dominated by 1, 8-Cineole (56.16%). There were gradual reductions in the mycotoxins contents of kunu zaki with addition of Aframomum danielli essential oil. Kunun zaki with 10 % A. danielli essential oil resulted in 76% reduction in fumonisin B1. A. danielli exhibited ability to reduce FB1, FB2 and Ochratoxin A in kunu zaki.

 

Key words: Aframomum danielli, anti-nutrients, essential oil, kunu zaki, millet, sorghum.