Traditional production, consumption and storage of Kunu - A non alcoholic cereal beverage

Plant Foods for Human Nutrition

Volumn 57, Issue 1, 2002, Pages 73-81

  Gaffa, T ^a   Jideani, I A ^b   Nkama, I ^c  

^a Federal Polytechnic Bauchi   (Nigeria)

^b ABUBAKAR TAFAWA BALEWA UNIVERSITY   (Nigeria)

^c UNIVERSITY OF MAIDUGURI   (Nigeria)

Author keywords

Consumption and storage; Kunu; Traditional production

Indexed keywords

ALLIUM SATIVUM; CADABA; CADABA FARINOSA; CAPSICUM ANNUUM VAR. ANNUUM; DIGITALIS; IPOMOEA BATATAS; ORYZA SATIVA; PENNISETUM; PENNISETUM GLAUCUM; PIPER NIGRUM; PUERARIA MONTANA VAR. LOBATA; SOLANUM TUBEROSUM; SORGHUM BICOLOR; SYZYGIUM AROMATICUM; ZEA; ZEA MAYS; ZINGIBER OFFICINALE;

ADULT; ARTICLE; BEVERAGE; CEREAL; CULTURAL ANTHROPOLOGY; DRINKING; FEMALE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MAIZE; MALE; MILLET; NIGERIA; RICE;

ADULT; BEVERAGES; CEREALS; CULTURE; DRINKING; FEMALE; FOOD HANDLING; FOOD PREFERENCES; FOOD TECHNOLOGY; HUMANS; MALE; NIGERIA; ORYZA SATIVA; PANICUM; ZEA MAYS;

EID: 0036007617     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1013129307086     Document Type: Article

References (7)

1. Processing of Nigerian indigenous fermented foods a chance for innovation
2. Occurrence of Staphylococci and Coliforms in kunun zaki and utensils used in its preparation in Samaru Zaria
3. Kunun zaki and tsamiya, non-alcoholic beverages prepared from sorghum grains. Chemical analysis for nutrients content of fresh and aging samples
4. Rheological characterization of Nigerian liquid and semi liquid foods: Kunun zaki and kunun gyada
5. Studies on the preparation and nutrient composition of kunun gyada, a traditional Nigerian groundnut-cereal-based weaning food
6. Effect of method of manufacture on quality characteristics of kunun zaki, a millet based beverage
7. Starch