Evaluating the quality characteristics of kunun produced from dry-milled sorghum

African Journal of Biotechnology

Volumn 7, Issue 13, 2008, Pages 2244-2247

  Adejuyitan, J A ^a   Adelakun, O E ^a   Olaniyan, S A ^a   Popoola, F I ^a  

^a LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Acidity; Dry and wet mill; Kunun; Non alcoholic beverage

Indexed keywords

ARTICLE; BEVERAGE; FOOD QUALITY; KUNUN; NIGERIA; PH; PROTEIN CONTENT; SORGHUM; TITRIMETRY;

ZEA MAYS;

EID: 47149084081     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. AOAC (1990). Official methods of analysis of the association of official analytical chemists Washington D.C USA.
2. Adeyemi IA (1983). Drymiling of sorghum for "Ogi" manufacture J. Cereal sci. 1: 221-226.
3. Adeyemi IA, Umar S (1994). Effect of method of manufacture on Quality Characteristics of "kunun-zaki" Nig. food J. 12: 34-40.
4. th Annual Nifst conference pp 5-6.
5. Ashiru AW, Olaleye OO, Uaboi Egbenni PO (2003). Occurrence of Pathogenic organisms in kunun drink sold within Lagos Metropolis Proceeding of the 27th Annual Nifst Conference. Pp 84.
6. Ayo JA, Ejiogu TN, Oheanacho (2003). Effect of spices on the microbial and Sensory quality of "kunun- zaki". Proceeding of the 27th Annual Nifst Conference: PP 233.
7. ICMSF (1978). International Commission for Microbiological Specification of Foods Toronto.USA 9th Ed. Longman U.K.
8. Ihekoronye Al, Ngoddy PO (1985). Integrated food science and Technology for the tropics, Macmillan publishers. PP 230-233, 372-373