This work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering and seed of black velvet was removed while the pulp was pulverized to obtain the flour. The tamarind pulp was analysed for its proximate and sugar contents. Kunu zaki was prepared according to standard method and 10, 20, 30, 40 and 50 g of the black velvet pulp was added to 1000 ml each of kunu zaki along with a control sample. The kunu zaki samples were stored at refrigeration temperature (4 ºC) for a period of 5 days. The physico-chemical properties (pH, ºbrix, total titratable acidity), color, beta-carotene and vitamin C, microbial load and sensory attributes of th...
The physicochemical properties (pH, Protein content, Carbohydrate, Total Soluble Solid and Titratabl...
The proximate, functional properties, In-vitro multi enzyme protein digestibility and amino acid com...
Background: Kunun zaki is a cereal based beverage that is highly consumed in Northern Nigeria, but g...
This work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweeten...
Fruits belong to an emergent class of food items that serve the human diet with nutritive requiremen...
Vitamin A deficiency is a public health problem in Nigeria, hitting the people in the savannah zones...
Abstract: This study was conducted to investigate the effect of processing methods on the Nutritiona...
Effect of a natural sweetener (Thaumatococcus danielli) on the physicochemical properties and sensor...
Powdered kunun-zaki (a beverage) was produced with 500 g of fermented sorghum residue and 200 g flav...
Aim: The aim of this study was to investigate the potentials of Cola millenii seed and pulp extracts...
ABSTRACTPowdered kunun-zaki (a beverage) was produced with 500g of fermented sorghum residue and 200...
In this study, the effects of concentration methods on the bioactivity properties of traditional tam...
Evaluation was made of the microbial profile and nutritional content of Kunu zaki prepared from diff...
Kunun zaki formulations were produced with pearl millet cultivar (SOSAT C-88), ginger (Zingiber offi...
Kunun-zaki was produced from millet (Pennisetum typhodeum), sorghum (Sorghum bicolor) or maize (Zea ...
The physicochemical properties (pH, Protein content, Carbohydrate, Total Soluble Solid and Titratabl...
The proximate, functional properties, In-vitro multi enzyme protein digestibility and amino acid com...
Background: Kunun zaki is a cereal based beverage that is highly consumed in Northern Nigeria, but g...
This work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweeten...
Fruits belong to an emergent class of food items that serve the human diet with nutritive requiremen...
Vitamin A deficiency is a public health problem in Nigeria, hitting the people in the savannah zones...
Abstract: This study was conducted to investigate the effect of processing methods on the Nutritiona...
Effect of a natural sweetener (Thaumatococcus danielli) on the physicochemical properties and sensor...
Powdered kunun-zaki (a beverage) was produced with 500 g of fermented sorghum residue and 200 g flav...
Aim: The aim of this study was to investigate the potentials of Cola millenii seed and pulp extracts...
ABSTRACTPowdered kunun-zaki (a beverage) was produced with 500g of fermented sorghum residue and 200...
In this study, the effects of concentration methods on the bioactivity properties of traditional tam...
Evaluation was made of the microbial profile and nutritional content of Kunu zaki prepared from diff...
Kunun zaki formulations were produced with pearl millet cultivar (SOSAT C-88), ginger (Zingiber offi...
Kunun-zaki was produced from millet (Pennisetum typhodeum), sorghum (Sorghum bicolor) or maize (Zea ...
The physicochemical properties (pH, Protein content, Carbohydrate, Total Soluble Solid and Titratabl...
The proximate, functional properties, In-vitro multi enzyme protein digestibility and amino acid com...
Background: Kunun zaki is a cereal based beverage that is highly consumed in Northern Nigeria, but g...