Evaluation of the Nutritional Value and Acceptability of Powdered Reconstituted Kunu-zaki Drink; an Index of Increasing Shelf Life of the Drink
Kunle, Ogungbemi, D. T. Ishola, A. O. Alejo, C. N. Ajanwachuku, T. A. Odeniyi, K. O. Zaka, E. E. Ugama, O. A. Oke & A. O. Ilori · Asian Food Science Journal · 2019
Increasing the shelf life of kunu-zaki via conversion to powder form at the same time retaining its nutritional and sensory acceptability was evaluated on different cereal grains often used in the production of kunu (maize, sorghum, and millet). The grains were bought from Ibadan...
Open access
Research Article
10.9734/AFSJ/2019/43087