Proximate Composition and Microbiological Quality of “Kunu-Aya”: A Locally Produced Non-Fermented Beverage in Nigeria
F. C. Akubuenyi & O. H. Sylvanus · European Journal of Nutrition & Food Safety · 2022
Kunu-aya” is non- fermented beverage locally produced from Cyperus esculentus (Tiger nut) and Phoenix dactylifera (Dates) based milk. This study determined the proximate composition and microbial quality of laboratory produced “Kunu-aya” following standard methods. Biochemical ch...
Open access
Research Article
10.9734/ejnfs/2022/v14i121292