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| Titel: |
Innovations in the Traditional Kunun Zaki Production Process |
| Auteur: |
Gaffa Terna J.A. Ayo |
| Verschenen in: |
Pakistan journal of nutrition |
| Paginering: | Jaargang 1 (2002) nr. 5 pagina's 202-205 |
| Jaar: |
2002 |
| Inhoud: |
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. |
| Uitgever: |
Asian Network for Scientific Information (provided by DOAJ) |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 3 van 13 gevonden artikelen
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