Nutritional composition of different types of Kunu produced in Bauchi and Gombe states of Nigeria

International Journal of Food Properties

Volumn 5, Issue 2, 2002, Pages 351-357

  Terna, Gaffa ^a,b   Jideani, I A ^c   Nkama, I ^d  

^a Federal Polytechnic Bauchi   (Nigeria)

^b KAGOSHIMA UNIVERSITY   (Japan)

^c ABUBAKAR TAFAWA BALEWA UNIVERSITY   (Nigeria)

^d UNIVERSITY OF MAIDUGURI   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; CARBOHYDRATES; MOISTURE; NUTRITION; PROTEINS; RAW MATERIALS;

NUTRITIVE CONTENTS;

BEVERAGES;

ZEA MAYS;

EID: 0036649546     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120005790     Document Type: Article

References (9)

1. The potential of millet and sorghum as food in Nigeria
2. Lactic fermented foods in Africa and their benefits
3. Appraisal of sorghum quality for making to
4. Studies on the preparation and nutrient composition of Kunun gyada - A traditional groundnut-cereal-based weaning food
5. Traditional alcoholic beverages of tropical Africa: Strategies for scale up
6. Occurance of staphylococci and colifornis in Kunun zaki and utensils used in its preparation in Samaru Zaria