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Pakistan Journal of Nutrition
  Year: 2002 | Volume: 1 | Issue: 5 | Page No.: 202-205
DOI: 10.3923/pjn.2002.202.205
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Innovations in the Traditional Kunun Zaki Production Process
Gaffa Terna and J.A. Ayo

The traditional kunun zaki production process has been improved upon. The usual 24 hours process has been shortened to a maximum of 12 hours. Steeping of the grains in warm water with 5% sodium metabisulphite help in softening them. Liquefaction and saccharification of gelatinized sorghum starch with sweet potato and Cadaba farinosa crude extracts did not increase the amount of reducing sugar after 6 hours of incubation. Similarly, the specific density of the slurry remained the same after 6 hours of incubation with the crude enzyme extracts. Due to shortened saccharification process, the nutrient content of kunun zaki from improved process was a bit higher. The protein content was 5.4 and 4.1% for the improved and traditional processes respectively. The product from improved process was preferred to that in the traditional process.
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How to cite this article:

Gaffa Terna and J.A. Ayo , 2002. Innovations in the Traditional Kunun Zaki Production Process. Pakistan Journal of Nutrition, 1: 202-205.

DOI: 10.3923/pjn.2002.202.205








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