Influence of malting on the nutritional characteristics of kunun-zaki

African Journal of Biotechnology

Volumn 5, Issue 10, 2006, Pages 996-1000

  Akoma, O ^a   Jiya, E A ^c   Akumka, D D ^b   Mshelia, E ^b  

^a Federal Polytechnic Idah   (Nigeria)

^b NATIONAL INSTITUTE FOR PHARMACEUTICAL RESEARCH AND DEVELOPMENT   (Nigeria)

^c National Institute for Pharmaceutical Research and Development ^*

Author keywords

Ground malted cereal; Growth studies; Kunun zaki; Nutritional quality

Indexed keywords

CALCIUM; LACTIC ACID; MINERAL;

ACIDITY; ANIMAL EXPERIMENT; ANIMAL MODEL; AROMA; ARTICLE; BEVERAGE; BLOOD SAMPLING; CEREAL; CHEMICAL ANALYSIS; FAT CONTENT; FERMENTATION; FERMENTED PRODUCT; HEMATOLOGY; HUMAN; HUMAN EXPERIMENT; LYMPHOCYTE COUNT; MALTING; MILLET; NONHUMAN; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PH; PROTEIN CONTENT; RAT; RICE; SORGHUM; TASTE; WEIGHT GAIN;

ANIMALIA;

EID: 33646899119     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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