Storability and potability of pasteurized and sterilized "Kunun-Zaki": A fermented sorghum beverage

Journal of Food Processing and Preservation

Volumn 21, Issue 1, 1997, Pages 1-7

  Inyang, Comfort U ^a   Dabot, Y A ^a  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS SUBTILIS; ENTEROBACTER; SACCHAROMYCES;

EID: 0040007339     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1997.tb00763.x     Document Type: Article

References (10)

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2. AKINRELE, I.A. 1970. Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Food Agric. 21, 619-625.
3. BANIGO, O.I., AINA, A. and OSSAI, G.A. 1987. The traditional 'burukutu' manufacturing practice in Nigeria. J. Food Agric. 2, 83-89.
4. EKUNDAYO, J.A. 1969. The production of pito, a Nigerian fermented beverage. J. Food Technol. 4, 217-225.
5. FAPARUNSI, S.I. 1970. Sugar changes during production of 'burukutu' beer. J. Sci. Food Agric. 21, 79-81.
6. KOLAWOLE, D.O., OGUNDIWIN, J.O. and OKWUOSA, E.C. 1987. The microbiology of fermentation of Guinea corn (Sorghum bicolor Linn) in the preparation of 'sorghum stout'. J. Food Agric. 1, 43-45.
7. ONUORAH, S.I., ADESIYN, A.A. and ADEKEYE, J.O. 1987. Occurrence of staphylococci and coliforms in 'kunun-zak' and utensils used in its preparation. J. Food Agric. 1, 31-34.
8. PEARSON, D. 1973. Laboratory Techniques in Food Analysis, pp. 70-71. Butterworths & Co., (Publishers) Ltd.
9. SNEDECOR, R.W. 1956. Statistical Methods, 5th Ed., Iowa State College Press, Iowa.
10. SOMOGYI, M. 1952. Notes on sugar determination. J. Biol. Chem. 195, 19-23.