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  • 标题:Innovations in the Traditional Kunun Zaki Production Process
  • 本地全文:下载
  • 作者:Gaffa Terna ; J.A. Ayo
  • 期刊名称:Pakistan Journal of Nutrition
  • 印刷版ISSN:1680-5194
  • 电子版ISSN:1994-7984
  • 出版年度:2002
  • 卷号:1
  • 期号:5
  • 页码:202-205
  • DOI:10.3923/pjn.2002.202.205
  • 出版社:Asian Network for Scientific Information
  • 摘要: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.
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