%0 Journal Article
%T The Nutritional and Sensory Quality Characteristics of Kunun-zaki Produced with the Addition of Hydrolytic Enzymes from Malted Rice (Oryza sativa)
%A O Akoma
%A S.A. Onuoha
%A M.O. Ajiboye
%A A.O. Akoma
%A A.M. Alawoki
%J Journal of Food Technology in Africa
%D 2002
%I 
%X Kunun-zaki was produced from millet (Pennisetum typhodeum), sorghum (Sorghum bicolor) or maize (Zea mays) with or without the addition of hydrolytic enzymes obtained from ground-malted rice (Oryza sativa FARO 37) and analyzed for its chemical and organoleptic quality attributes. The results obtained show that there were 33, 44, 66% increases in crude protein 52, 117 and 91% increases in sucrose contents in those products (i.e. kunun-zaki produced from millet, sorghum and maize respectively) in which the extracts from ground-malted rice were incorporated. A similar increase was observed in acidity, iron, calcium and phosphorus contents. Furthermore, the sensory attributes of kunun-zaki produced using extracts from ground-malted rice did not differ (p>0.05) from the other products in appearance, taste, texture and sensory overall acceptability but differed (p<0.05) in aroma, which could be attributed to the production of more organic acids in these products by the fermenting microorganisms. The result obtained in this study therefore suggests that it could be economical and nutritious to use malted cereal grains in the production of kunun-zaki. The Journal of Food Technology in Africa Volume 7 No.1, 2002, pp. 24-26
%U http://www.ajol.info/index.php/jfta/article/view/19314