Effect of acha (Digitaria exilis staph) and millet (Pennisetum typhodium) grain on kunun zaki

British Food Journal

Volumn 106, Issue 7, 2004, Pages 512-519

  Ayo, J A ^a  

^a Federal Polytechnic Idah   (Nigeria)

Author keywords

Agricultural products; Agriculture; Cereal foods; Food technology; Nigeria; Project evaluation

Indexed keywords

EID: 84986038220     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070700410545719     Document Type: Article

References (26)

1. Adeyemi, L. and Umar, S. (1994), “Effect of method of manufacture on quality characteristics of kunun zaki”, Nigeria Food Journal, Vol. 12, pp. 34-40.
2. Akingbala, J.O., Rooney, L.W. and Faubion, J.M. (1981), “Physical, chemical and sensory evaluation of ogi from sorghum of differing kernel characteristics”, Journal of Food Science, Vol. 46, pp. 1532-6.
3. Ayo, J.A. (1997), “Effect of cadaba farinose crude extract and pH on the sensory quality of kunun zaki”, MSc thesis, Dept. of Food Science and Technology, Enugu State University of Science and Technology, Enugu.
4. Ayo, J.A. (2000), “Effect of temperature and pH levels on the hydrolytic power of cadaba farinose crude extract”, Journal of Applied Science and Management, Vol. 4, pp. 54-6.
5. Ayo, J.A. and Gaffa, T. (2002), “Effect of undefatted soybean flour on the protein content and sensory quality of kunun zaki”, Nigerian Food Journal, Vol. 20, pp. 7-9.
6. Ayo, J.A. and Nkama, I. (2003), “Effect of acha on the physical and sensory quality of biscuit”, Journal of Nutrition and Food Science, Vol. 33 No. 3, pp. 125-30.
7. Badifu, G.I.C., Anuonye, J.C. and Inyang, C.U. (1999), “Development and stability of spiced soy-millet and flour for the preparation of soy kunun zaki (a non-alcoholic beverage)”, Journal of Applied Science and Management, Vol. 2, pp. 93-7.
8. Clayton, W.D. and Revoize, S.A. (1986), “General gramium grasses of the world”, Kew Bulletin Additional Series, No. 13, Royal Botanic Gardens, Kew.
9. De Limen, B.O., Thompson, S. and Odegard, J.W. (1993), “Sulphur amino acid rich protein in acha, a promising under-utilized African cereal”, Journal of Agricultural Food Chem., Vol. 41, pp. 1045-7.
10. Gaffa, T. (2000), “Improving the traditional kunun zaki production and its storage stability”, PhD thesis, Biological Programme, Abubakar Tafawa Balewa University, Bauchi.
11. Gaffa, T. and Ayo, J.A. (2002), “Innovations in the traditional kunun zaki production process”, Pakistan Journal of Nutrition, Vol. 1 No. 5, pp. 202-5.
12. Gaffa, T. and Jideani, J.A. (2001), “Sensory evaluation of different levels of cadaba farinose (dangarafa) in kunun zaki and determination of its position among other saccharifying agents”, Journal of Food Science Technology, Vol. 32 No. 4, pp. 405-6.
13. Gaffa, T., Jideani, I.A. and Nkama, I. (2002), “Traditional production, consumption and storage of kunun: a non-alcoholic cereal beverage”, Plant Foods for Human Nutrition, Vol. 57, pp. 73-81.
14. Gopalon, C. (1981), “Carbohydrate in diabetic diet”, Bull Nutri, July.
15. Hizukuri, S., Takede, Y., Marata, N. and Juliano, B.O. (1989), “Molecular structure of rice starch”, Carbohydri Research, Vol. 189, pp. 227-35.
16. Ibrahim, I.A. (2003), “Effect of acha on nutritional intake and blood sugar level of rabbits”, HND Project, Food Science and Technology Department, Federal Polytechnic, Bauchi.
17. Ihekoronye, A.I. and Ngoddy, P.O. (1985), Integrated Food Science and Technology for the Tropics, Macmillan Publishers, London, pp. 174-8.
18. Jideani, I.A. (1990), “Acha-digitaria exilis: the neglected cereal”, Agricultural International, Vol. 42 No. 5, May.
19. Jideani, I.A. (1999), “Traditional and possible technological uses of digitaria exilis (acha) and digitaria ibura (ibura): a review”, Plant Foods for Human Nutrition, Vol. 54, pp. 363-73.
20. Jideani, I.A. and Akingbala, J.O. (1993), “Some physio-chemical properties of acha (digitaria exilis) and ibura (digitaria ibura) grains”, J. Sc. Food Agric., Vol. 63, pp. 369-73.
21. Jideani, I.A., Owusu, R.K. and Muller, H.G. (1994), “Proteins of acha (digitaria exilis staph): solubility, fractionation, gel filtration, and electrophoresis of protein fractions”, Food Chemistry, Vol. 50, pp. 211-17.
22. Kent, N.L. (1982), Technology of Cereals, 3rd ed., Pergamon Press, London, pp. 277-95.
23. NRC (1996), Lost Crops of Africa, Vol. 1, Grains National Research Council, National Academy Press, Washington, DC, pp. 59-75.
24. Sopade, P.A. and Kassim, A.L. (1992), “Rheological characterization of Nigerian liquid and semi-liquid foods: kunun zaki and kunun gyada”, Nigerian Food Journal, Vol. 10, pp. 23-32.
25. Ayo, J.A. (1999), “Effect of cadaba farinose crude extract on the sensory and microbial quality of kunun zaki”, Journal of Applied Science and Management, Vol. 3, pp. 79-80.
26. Hizukuri, S. (1983), “Towards an understanding of the structure of starch molecules”, Denjium Kagaku, Vol. 40, pp. 133-47.