Subject: Black velvet tamarind; beverage; colour; kunu zaki; sorghum; sensory properties | TP368-456 | Food processing and manufacture
This work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering and seed of black velvet was removed while the pulp was pulverized to obtain the flour. The ta... View more
Adamu, H. M., Ushie, O. A., Garba, L. (2015): Determination of Proximate Composition, Ascorbic Acid and Heavy Metals Content in Dialium Guineense. AJPS 1 (2), 11-15.
Adebayo, G. B., Otunola, G. A., Ajao, T. A. (2010): Physicochemical, microbiological and sensory characteristics of kunu prepared from millet, maize and guinea corn and stored at selected temperatures. Adv. J. Food Sci. Technol. 2 (1), 41-46.
Adebayo, A., Idowu, C. (2013): Mycotoxins in Food in West Africa. J. Biotechnol. 2 (2), 12-16.
Adejuyitan, J. A., Adelakun, O. E., Olaniyan, S. A., Popoola, F. I. (2008): Evaluating the quality characteristics of kunu produced from dry-milled sorghum. Afr. J. Biotechnol. 7 (13), 2244-2247.
Adeola, A. A., Aworh, O. (2012): A comparative evaluation of chemical properties of wild tamarind (Tamarindus indica L.) fruits in Nigeria. Food 6 (1), 49-57.
Adepoju, O. T. (2009): Proximate composition and micronutrient potentials of three locally available wild fruits. Afr. J. Agric. Res. 4 (9), 887-892.
Adeyemi, I., Umar, S. (1994): Effect of method of manufacture on quality characteristics of kunun-zaki, a millet based beverage. NIFOJ 12, 34-41.
Akoma, O., Onuoha, S. A., Ajiboye, M. O., Akoma, A. O., Alawoki, A. M. (2002): The nutritional and sensory quality characteristics of kunun-zaki produced with the addition of hydrolytic enzymes from malted rice (Oryza sativa). AJFST 7 (11), 24-26.
Akoma, O., Jiya, E. A., Akumka, D. D., Mshelia, E. (2006): Influence of malting on the nutritional characteristics of kunu-zaki. Afr. J. Biotechnol. 5 (10), 996-1000.
Amusa, N. A., Ashaye, O. A. (2009): Effect of processing on nutritional, microbiological and sensory properties of kunun-zaki (a sorghum based non-alcoholic beverage) widely consumed in Nigeria. PJN 8 (3), 288-292.