摘要：Physicochemical and sensory effects of Cadaba farinosa crude extract on cereal starches during kunun zaki production were studied. The crude extract was able to hydrolyze gelatinized starch leading to its liquefaction. Generally, gelatinized starch produced more reducing sugars with the crude extract (0.023mg/ml) than native starch (0.008mg/ml) for millet. The same trend was observed in other crude extracts (malted rice, sweet potato and malted sorghum) and starches too. The crude extract of C. farinosa with increasing concentration decreased viscosity of kunun zaki and imparted varying effects on sensory qualities. Increasing concentration of the extract had more effect on flavour and above 0.25% (w/v) the acceptability decreased. Specific density of kunun zaki decreased (1.198-1.095) with increased concentration of Cadaba farinosa. Temperatures above 70 oC affected the hydrolyzing ability of the crude extract. Isolation and purification of the extract`s components is desirable.
