oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Search Results: 1 - 8 of 8 matches for " Kunun zaki "
All listed articles are free for downloading (OA Articles)
Page 1 /8
Display every page Item
Microbiological and Nutritional Quality of Hawked Kunun (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria
N.A. Amusa,O.A. Odunbaku
Pakistan Journal of Nutrition , 2009,
Abstract: The microbiological and nutritional quality of freshly processed and hawked kunun drinks in South Western Nigeria was investigated at Ibadan, Nigeria. The microbes found associated with both the hawked and the laboratory prepared kunun samples are Lactobacillus plantarum, Bacillus sutilis, B. cereus, Streptococus feaceaum, S. lactis, Staphylococcus aureus, Micrococcus acidiophilis, Escherishai coli, Pseudomonas aureginosa, Saccharomysces cerevisiae, Candida mycoderma, Aspergillus niger, Penicillium oxalicum and Fusarium oxysporum. However, the freshly processed kunun drinks harbored no coliform bacteria. The crude protein content of the hawked kunun drinks was found higher than that of the laboratory processed kunun samples, while the PH of the Kunun zaki drinks were highest in the laboratory processed samples. However, there were no significant differences between the carbohydrates contents of the laboratory processed kunun drinks sample and that of the hawked kunun drinks.
Soybean Seed in Kunun Zaki Beverage Production
Gaffa T.,I.A. Jideani,I. Nkama
Pakistan Journal of Biological Sciences , 2002,
Abstract: 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.
Physicochemical and Sensory Effects of Cadaba Farinosa Crude Extract on Cereal Starches During Kunun Zaki Production
Gaffa T.,J. A. Ayo
Pakistan Journal of Nutrition , 2003,
Abstract: Physicochemical and sensory effects of Cadaba farinosa crude extract on cereal starches during kunun zaki production were studied. The crude extract was able to hydrolyze gelatinized starch leading to its liquefaction. Generally, gelatinized starch produced more reducing sugars with the crude extract (0.023mg/ml) than native starch (0.008mg/ml) for millet. The same trend was observed in other crude extracts (malted rice, sweet potato and malted sorghum) and starches too. The crude extract of C. farinosa with increasing concentration decreased viscosity of kunun zaki and imparted varying effects on sensory qualities. Increasing concentration of the extract had more effect on flavour and above 0.25% (w/v) the acceptability decreased. Specific density of kunun zaki decreased (1.198-1.095) with increased concentration of Cadaba farinosa. Temperatures above 70 oC affected the hydrolyzing ability of the crude extract. Isolation and purification of the extract`s components is desirable.
Nutritional Evaluation of Millet-beniseed Composite Based Kunun-zaki
J.A. Ayo,O.G. Onuoha,D.S. Ikuomola,Y.O. Esan
Pakistan Journal of Nutrition , 2010,
Abstract: Kunun-zaki was prepared using millet as the base and supplemented with beniseed at varied level (0-50%). The effect of added beniseed on the physio-chemical (moisture, ash, protein, fat and carbohydrate), sensory (colour, taste, odour/aroma, mouth feel and general acceptability) and microbial qualities were evaluated. The added beniseed decreased the moisture, ash and carbohydrate composition from 86.23-85.03, 0.33-0.22 and 10.21-7.23%, respectively with increasing concentration (0-50%), while fat and protein increased from 1.03-2.03% and 2.21-5.44% respectively with increasing concentration (0-50%). The added beniseed paste had a high positive correlation coefficient (r = 0.75-0.95) with the increase in the protein, fat and energy content. There were significant differences in the assessed sensory qualities (colour, odour, taste, texture) at 20% and above added beniseed paste which corresponds with 3.32%, 1.26% and 64.06 kcal of protein, fats and energy content respectively. At this acceptable level the protein content of the products has been improved by 50% if digested and absorbed.
Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage  [PDF]
Aminat O. Adelekan, Adediran E. Alamu, Ngozi U. Arisa, Yetunde O. Adebayo, Abidemi S. Dosa
Advances in Microbiology (AiM) , 2013, DOI: 10.4236/aim.2013.34053
Abstract:

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.

Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria
N.A. Amusa,O.A. Ashaye
Pakistan Journal of Nutrition , 2009,
Abstract: The effect of processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki widely consumed was investigated at Ibadan Nigeria. The result of the analysis indicated that the highest % crude protein was found in the Kunun zaki samples from the Unseieved kunun flour followed by kunun samples from sieve kunun flour, while the least % crude protein was found in Traditionally processed kunun samples. There were no significant differences between the carbohydrates content of the traditionally processed kunun zaki and that processed using kunun flour. The PH of the traditionally processed Kunun zaki drinks were highest followed by kunun drinks processed from sieved kunun flour, while the least was found in kunun drinks processed from sieved kunun flour. The yeast and lactic acid bacterial count were highest in the traditionally processed kunun drink samples followed by kunun drinks processed from sieved kunun flour, while they were absent in kunun drinks processed from unseieved kunun flour. Coliform counts were found to be highest in the traditional processed kunun drinks, while the least count were obtained in kunun drinks from unseieved kunun flour. The traditionally processed kunun drinks was most preferred in terms of color, followed by kunun drinks from the sieved kunun flour while the least was found with kunun drinks from unseieved kunun flour. With regards to taste and texture, there was no significant difference between the kunun drinks traditionally processed and that from the sieved kunun flour, however, these were significantly different from the kunun drinks from the unseieved kunun flour.
Physico-chemical Properties of Commercial Local Beverages in Osun State, Nigeria
R.O. Adeleke,O.A. Abiodun
Pakistan Journal of Nutrition , 2010,
Abstract: This research work evaluates the physico-chemical properties of local beverages form, Osun State. Nigeria. The drinks were analyzed for PH, titratable acidity, specific gravity, total soluble solids, ethanol content, total solids, total sugar, reducing sugars, non reducing sugar and ascorbic acid. From the analysis, the PH value ranged from 4.2-6.3, the titratable acidity ranged from 0.8-11.7. The highest specific gravity was in fura da nunu (1.3180) and the lowest in ogogoro (0.9897). Total soluble solid ranged from 0.3-10.7%. Ogogoro (distilled palmwine) had the highest percentage of alcohol content of 37.6%, burukutu (sorghum beer) had 4.6% and palm wine had 3.1% while nunu (fermented skim milk), omi wara (cheese whey), kunnu zaki (millet food drink), Adoyo (maize drink) and fura da nunu (fermented skim milk with millet dough) had lower values. Fura da nunu had highest total solid (21.8%) and total sugars (7.5%). These values were significant different (p<0.05) from other samples. Adoyo had highest value of 32.0 mg/100 g ascorbic acid while ogogoro had the lowest value. The PH of ogogoro was nearer to neutrality compared with the other local drinks analyzed. Titratable acidity and ascorbic acid of zobo and pito were not feasible due to the products colour. The high alcoholic content of ogogoro, burukutu and palmwine signifies that the product can cause health problem such as obesity and can damage the organs in the body. Adoyo, fura da nunu, nunu and kunnu zaki are good source of ascorbic acid but diabetic patient may take them without sugar.
Study on bacteriological quality of Kunun aya (Tigernut juice) sold at Umaru Musa Yar’adua University (UMYU) campus, Katsina
ZD Umar,A Bashir,SA Raubilu
International Journal of Environment , 2014, DOI: 10.3126/ije.v3i2.10518
Abstract: The study was aimed at determining the Bacteriological quality of Kunun aya (Tigernut juice) which is one of the most regularly non-alcoholic drinks consumed within Umaru Musa Yar’adua University campus. Samples were collected and analyzed from different places at the University for the Enumeration of bacteria. Serial dilutions were carried out from the collected samples where a dilution factor of 10 -5 was obtained for each sample. Total aerobic bacterial counts, total coliform counts and Salmonella-Shigella counts were determined from the samples using Pour Plate Technique. The results obtained shows high bacterial load as the total aerobic bacterial counts had a range of 2.2x10 4 - 1.4x10 6 cfu/ml. Total coliform counts had 8.2 x 10 2 - 6.1 x 10 4 cfu/ml while Salmonella-Shigella counts had 1.1 x 10 2 - 8.7 x 10 4 cfu/ml. The result shows high bacterial contamination of Kunun aya, which may be obtained from the poor hygienic preparation process. This could be the reason for its quick spoilage. Preserving the drink in very low temperature may reduce the chances for its early spoilage. DOI: http://dx.doi.org/10.3126/ije.v3i2.10518 International Journal of the Environment Vol.3(2) 2014: 87-97
Page 1 /8
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.