Research Article | OPEN ACCESS
Effect of Fermentation Variables on Nutritional and Organoleptic Scores of Kunu-Zaki Produced From Rice and Acha Blends
1C. Egwim Evans, 2E. Okereke Omoaruemike and 3A. Vunchi Mohammed
1Department of Biochemistry, Federal University of Technology Minna, Niger State Nigeria
2Biotechnology Advanced Laboratory, Sheda Science and Technology Complex, Sheda Abuja, Nigeria
3Department of Science Laboratory Technology, Federal Polytechnic Bida, Niger State Nigeria
Advance Journal of Food Science and Technology 2013 9:1117-1119
Received: September 24, 2012 | Accepted: November 08, 2012 | Published: September 05, 2013
Abstract
Kunu-zaki was produced from different blends of rice and acha. The samples were subjected to sensory evaluation by panellists and scoring was done on a seven point hedonic scale where 1-7 represents like extremely to dislike extremely. Three samples (Rice: Acha 3:0, 3:1 and 3:2) were significantly (p<0.05) preferred. These were further produced by fermentation with or without aeration. The results show that fermentation with or without aeration did not significantly affect both nutrient levels and organoleptic acceptability. The results also show that kunu-zaki produced from rice and acha blends in a ratio of 3:1 is more preferred organoleptically than that produced from either rice or acha only.
Keywords:
Acha, fermentation, kunu-zaki, nutrient levels, rice, sensory evaluation,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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