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Apr
22

Kunu

By Feran

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A survey of the production, consumption and storage ofKunu was carried kunu. Some kunu the information included consumption rate, processing techniques andequipment, producer's status and grains used. Millet Pennisetum typhoideumsorghum Sorghum vulgaremaize Zea maysrice Oryza sativa and acha Digitalis exilis wereused in its production in decreasing order ofpreference.

The kunu dry or wet milled with or without spices such asginger, red pepper, black pepper, clove and garlic. Other ingredients introduced click sweet potatoes,malted rice, malted sorghum and Kunu farinosa crude extract. Both dry and wet milling was kunu withgrinding mills, mill stones or mortar and pestle,depending on locality. The product was then cookedinto a thin free flowing gruel.

Kunun zaki kunu the most commonly consumed. Production and consumption cut across all socialclasses of the society. This is a preview of subscription content, log go here to check access.

Rent this article via DeepDyve. Okafor N Processing of Nigerian indigenous fermented foods a chance for innovation. Nig Food J 1: 32— J Food Agric 1: 31— Chemical analysis for nutrients kunu of fresh and aging samples. Nig J Biotechnol 5: 21— Kunu Food J 23— Nkama I, Adamu I, Kunu J studies on the preparation and nutrient composition of kunun gyada, a traditional Nigerian groundnut-cereal-based weaning food.

Food Nutr Bull — Adeyemi IA, Umar S Effect of method of manufacture on quality characteristics of kunun zaki, a millet based beverage. Nig Kunu J 34— Reichelt J Starch. New York: The Nature Press, pp — Download references. Reprints and Permissions. Gaffa, T. Traditional production, consumption and storage of Kunu — a non alcoholic cereal beverage. Plant Foods Hum Nutr 57, 73—81 Download citation.

Issue Date : March Search SpringerLink Search. Abstract A survey of the production, consumption and storage ofKunu was carried out. Immediate online access to all issues from Subscription will auto renew annually. Taxes to be calculated in checkout. Kunu 1. Google Scholar 2. Google Scholar 3. Google Scholar 4. Google Scholar 5. Google Scholar 6. Google Scholar 7. Google Scholar Download references. Nkama Authors T. Gaffa View author publications. You can also search for this author in PubMed Google Scholar.

View author publications. Rights and permissions Reprints and Permissions. About this article Cite this article Gaffa, T.

Comments

  1. kunu Ferisar says:

    In it something is. I thank for the information, now I will know.

  1. kunu things, speaks) Dukus says:

    I apologise, but it does not approach me. There are other variants?

  1. Online_game Fegal says:

    Quite good question

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Kunun zaki was the most commonly consumed. Plant Foods Hum Nutr 57, 73—81 Both dry and wet milling was done withgrinding mills, mill stones or mortar and pestle,depending on locality.

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New York: The Nature Press, pp — Kunu is good for women that have reached the stage of menopause as it helps them relax their muscles. Kunu is highly recommended for vegetarians and can be taken with bread or snacks.

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Kunu, also known as Kunu Zaki, is a non-alcoholic Nigerian beverage made of germinated grain known as millet. This drink is popular in. Kunu is also called Kunu drink, kunnu, Kunu zaki or kununzaki. This creamy delight is definitely a must-have drink. The drink can be made from.

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Often whitish (when prepared with millet and maize) or brownish (when prepared with sorghum), Kunu is refreshing, satisfying and nourishing. Traditional production, consumption and storage of Kunu – a non alcoholic cereal beverage. T. Gaffa,; I.A. Jideani &; I. Nkama. Kunu is a popular drink consumed throughout Nigeria, mostly in the north. It is usually made from a grain such as millet or sorghum, although it can be made from maize as well. As a grain based beverage Kunu is a member of the Horchata family.
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