CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE.

📄 Project Abstract

Kunun zaki is a traditional, non-alcoholic and non-carbonated beverage widely consumed in Northern Nigeria and is becoming popular in the South .It is consumed at any time of the day by both adults and children, as breakfast drink. It an appetizer and it is commonly served at social gatherings. The ingredients used in its manufacture include, millet (Pennisetum typhoideum), sorghum (Sorghum vulgare), maize (Zea mays), rice (Oryza sativa), spices [ginger (Zingiber officinale), garlic (Allium sativum), red peeper (Capsicum annuum), black pepper (Piper nigrum), clove (Syzygium aromaticum)]. Also Cadaba farinosa, potatoes (Ipomea batatas)(Efiuvwevwere and Akoma, 1995). Tiger nuts (Cyperus esculentus) and groundnut (Arachis hypogea) may be added to sweeten and enrich protein content. Kunun zaki is rich in carbohydrates, vitamins and minerals but it is low in protein (Ayo and Okaka, 1998). Sugar may be added instead of pepper to meet the demands of some consumers (Onuorah et al, 1987; Akom...