Kunun zaki

Quality Evaluation of Gruels from Malted Sorghum- Moringa oleifera Flour Blends

E. C. Kodak, A. T. Girgih & M. I. Yusuf · Asian Food Science Journal · 2022

Aim: In this study, moringa seed flour was subjected to treatments (boiling and roasting) and used to fortify sorghum flour (Kunun Zaki flour). Study Design: The blend ratios of Kunun Zaki flour and Moringa seed flour were 100:0 (control), 95:5, 90:5, 85:15, and 80:20 which were...

Open access Research Article 10.9734/afsj/2022/v21i830441

Physico-chemical Quality Characteristics and Hazard Analysis Critical Control Points for the Production of Millet-based Kunun Zaki Obtained from Three Production Locations in Port Harcourt, Nigeria

C. N. Elele, S. N. Ibe & G. O. Abu · Microbiology Research Journal International · 2014

Aim: To study the commercial preparation of Kunun zaki in three locations in Port Harcourt namely; Bori-camp, Rumuodomaya and Mgbuogba, to compare the microbiological, physico-chemical, and nutritional qualities of commercial and laboratory-prepared Kunun drinks and to establish...

Open access Research Article 10.9734/BMRJ/2014/9156