Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2002 | Volume: 1 | Issue: 5 | Page No.: 202-205
DOI: 10.3923/pjn.2002.202.205
Innovations in the Traditional Kunun Zaki Production Process
Gaffa Terna and J.A. Ayo

Abstract:
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.
PDF Citation Report Citation
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

URL: https://scialert.net/abstract/?doi=pjn.2002.202.205

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom