Millets are a group of small-seeded grains cultivated for centuries as staple food crops in
many parts of the world. In the recent years, there has been a growing interest in millet due …

Four different preparation methods of banana peel, dry milling, wet milling, wet milling and
tap water washing, and wet milling and hot water washing were investigated on their effects …

Kunu is a millet-based, non-alcoholic, and non-carbonated energy beverage commonly
consumed in the northern part of Nigeria. The nutrients composition, antioxidant properties …

Mycotoxins frequently contaminate cereals and their fermented products, however, the carry–
over profiles and concentrations of mycotoxins in the final product depend on the processing …

Peel of vegetables and fruits are of the most important part that helps in protecting the body
from diseases, getting rid of the free radicals, as they contain vitamins and minerals which …

Ten kunu samples were obtained as freshly formulated beverages from five different local
vendors or hawkers in Calabar, Cross River State and analyzed to determine the …

The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented
cereal,“Kunu”, was tested against toxigenic Aspergillus flavus. The liquid …

This work determined the physicochemical, microbial and sensory characteristics of kunu
zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering …

Textural Characteristics of World Foods Page 1 Textural Characteristics of World Foods Page
2 Textural Characteristics of World Foods Edited by Katsuyoshi Nishinari Professor, Hubei …

Kunun-zaki was prepared using sorghum as the base and supplemented with sesame
seeds at varied level (0-50%). The drink was produced by cleaning, washing, steeping, wet …