Impact of Ingredients Formulation and Processing Parameters on the Nutritional Quality of Foam-mat Dried Kunun-zaki Powder (A Nigerian fermented Cereal Beverage)
Abbas Sadiq,
Bamidele Olaiya Atteh
Abstract:The study investigated the effects of different ingredient formulations and processing parameters on the proximate composition and sensory qualities of foam-mat dried kunun-zaki, a traditional Nigerian beverage. The research was conducted in two stages using a mixture-process design matrix. In the first stage, kunun-zaki was produced by steeping grains (millet, maize, and soybean) for varying durations, wet milling with other ingredients (ginger, sweet potatoes, pepper, and moringa seeds), and partial gelatini… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.