Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
American Journal of Food Technology
Year: 2014  |  Volume: 9  |  Issue: 1  |  Page No.: 56 - 62

Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced from Sprouted and Unsprouted Guinea Corn and Their Correlations

C.O. Ibegbulem and P.C. Chikezie    

Abstract: Kunu-zaki beverage is a popular cereal-grain based non-alcoholic drink traditionally produced from sprouted cereal grains like sorghum, millet, maize or their mixtures. Unsprouted grains can also be used, thereby saving time spent during sprouting without compromising sensory property. The present study sought to investigate, in comparative terms, the biochemical indices and sensory scores of Kunu-zaki beverages produced from Sprouted Guinea Corn (SGC) and Unsprouted Guinea Corn (USGC) as well as establishing correlation between these parameters. Production of Kunu-zaki beverages from USGC and SGC was carried out using standard procedures. Samples of the beverages were analyzed for glucose, protein and hydrogen ion concentrations in concurrence with sensory evaluation scores. The results indicated that the Kunu-zaki beverages produced were of comparable (p>0.05) acidity values. Protein and glucose concentrations of Kunu-zaki beverage produced from SGC were significantly higher (p<0.05) than beverage produced from USGC. Specifically, Kunu-zaki beverage produced from SGC gave: [protein] = 10.6±2.62 g L-1 and [glucose] = 500.0±4.90 mg dL-1, whereas beverage produced from USGC gave [protein] = 3.0 g L-1 and [glucose] = 335.3±2.8 mg dL-1. Sensory attributes of the beverages were not significantly different (p>0.05). The pH, mouthfeel, protein and glucose contents of the beverages had strong positive effects on their tastes. The protein content of Kunu-Zaki beverage produced from SGC had marginal effect on its taste. Although the levels of some biochemical parameters were reduced when Kunu-zaki beverage was produced from USGC, it did not affect its sensory property.

Cited References   |    Fulltext    |   Related Articles   |   Back
  Related Articles

Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility