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Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced from Sprouted and Unsprouted Guinea Corn and Their Correlations
Biochemical Indices Kunu-zaki Beverages Produced
2016/6/2
Kunu-zaki beverage is a popular cereal-grain based non-alcoholic drink traditionally produced from sprouted cereal grains like sorghum, millet, maize or their mixtures. Unsprouted grains can also be u...
Physicochemical, Microbiological and Sensory Characteristics of Kunu Prepared from Millet, Maize and Guinea Corn and Stored at Selected Temperatures
Beverage cereals Kunu microbiological physicochemical
2010/9/29
Kunu beverages were prepared from three different cereals (millet, maize and Guinea corn).The
process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were a...
Control of ochratoxin A（OTA）in kunu zaki（a non-alcoholic beverage）using DaniellinTM
Ochratoxin A kunu-zaki beverage DaniellinTM food safety
2009/3/3
Kunu-zaki, a non-alcoholic beverage, was produced using modified traditional method incorporating DaniellinTM. Treated samples kept for 5 days at ambient condition (26+-2 C) while untreated s...