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Soybean Seed in Kunun Zaki Beverage Production

Keywords: Kunun zaki , soybean , saccharogenic enzymes , enrichment , beverage

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The role of soybean seed in kunun zaki production was investigated. The nutrient and sensory qualities of kunun zaki produced with varying concentrations of soybean were evaluated as well as that from other saccharifying agents. Increase in soybean seed concentration was found to increase crude protein and fat contents of the beverage from 3.19 8.86 % and 0.37 0.75 % respectively. The soybean product treated with warm water was preferred to that in which the seeds were slightly roasted. In all cases, kunun zaki produced with 4% (w/w) soybean seed was the most preferred to other concentrations. The product with soybean concentration above 4% was objectionable to consumers. Kunun zaki produced with incorporation of soybean was acceptable to the consumers just as that from the other saccharifying agents. The use of soybean seed in kunun zaki production as a saccharifying and enrichment agent is encouraged.


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