Research Article
Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced from Sprouted and Unsprouted Guinea Corn and Their Correlations
Department of Biochemistry, Federal University of Technology, Owerri, Nigeria
P.C. Chikezie
Department of Biochemistry, Imo State University, Owerri, Nigeria
LiveDNA: 234.10425
ORCID: 0000-0001-5066-724X
Chukwunyere Ejike Reply
Sir, this line of research is indeed a worthwhile one in the sense that kunu zaki is the favorite of millions of people especially the northerners in Nigeria. My question is, can we now infer or conclude that the kunu zaki produced from SGC is more recommendable?
Chikezie, P.C
although the Biochemical Indices and Sensory Scores differ, Kunu-zaki beverages derived from Sprouted Guinea Corn (SGC) and Unsprouted Guinea Corn (USGC)are recommended