标题：The Nutritional and Sensory Quality Characteristics of Kunun-zaki Produced with the Addition of Hydrolytic Enzymes from Malted Rice ( Oryza sativa )
摘要：Kunun-zaki was produced from millet (Pennisetum typhodeum), sorghum (Sorghum bicolor) or maize (Zea mays) with or without the addition of hydrolytic enzymes obtained from ground-malted rice (Oryza sativa FARO 37) and analyzed for its chemical and organoleptic quality attributes. The results obtained show that there were 33, 44, 66% increases in crude protein 52, 117 and 91% increases in sucrose contents in those products (i.e. kunun-zaki produced from millet, sorghum and maize respectively) in which the extracts from ground-malted rice were incorporated. A similar increase was observed in acidity, iron, calcium and phosphorus contents. Furthermore, the sensory attributes of kunun-zaki produced using extracts from ground-malted rice did not differ (p>0.05) from the other products in appearance, taste, texture and sensory overall acceptability but differed (p The Journal of Food Technology in Africa Volume 7 No.1, 2002, pp. 24-26
