Cultivars with a white chalky pericarp and without a subcoat were judged to have the best sensory properties. Challenges of Personal Income Taxation in Ghana. This is a millet-based non-alcoholic fermented beverage widely consumed in the Northern parts of Nigeria. Microorganisms responsible for fermentation include Lactobacillus plantarum , L. For the titratable acidity, volatile acidity and free fatty acids, gradual increase in the values were observed ranging from 0. Kishk is a highly nutritious food, having a protein content of about
Microbiological and nutritional studies by Akimrele showed that the lactic acid bacterium Lactobacillus plantarum , the aerobic bacteria Corynebacterium and Aerobacter , the yeasts Candida mycoderma , Saccharomyces cerevisiae and Rhodotorula and molds Cephalosporium , Fusarium , Aspergillus and Penicillium are the major organisms responsible for the fermentation and nutritional improvement of ogi. Commercial mawe is whiter in appearance than home-produced mawe and has better swelling and thickening characteristics, but is of lower nutritional value. The peer history for this paper can literature be accessed here:. In spite of rich OF. Continuous stirring and kneading of the fermented dough is required to attain an appropriate consistency during subsequent cooking.
Some are used as beverages and breakfasts or snack foods while a few are consumed as staples and weaning foods Tables 2 and 3.
Milk is separately soured in earthenware literature review of kunu zaki, concentrated and mixed with the moistened wheat flour thus prepared, resulting in the preparation of a paste called a hamma. Search search engine literature review of kunu zaki freefind advanced Paper Information Format: Ogi is a porridge prepared from fermented maize, sorghum or millet in West Africa.
Dominant microorganisms in mawe preparation include lactic acid bacteria mainly Lactobacillus fermentum and its biotype L. At present, there is no adequate information available on the comparative quality characteristics of – enriched with. Fermentation occurs in a warm sunny place within 24 hrs.
The resulting mash is allowed to cool and later filtered through a fine mesh basket. Literature review of kunu zaki is a cereal-based beverage in Nigeria. Alternatively, milk is added to the hamma and fermentation is allowed to proceed for a further 24 hours.
Textural characteristics of product. Odunfadetermined that L. This is an alcoholic drink which is widely consumed in Sudan. Traditional mawe production involves cleaning maize by winnowing, washing in water and crushing in a plate disc mill. Information relevant to microorganisms involved in the ferementation of bogobe, and the nutritional changes which occur during fermentation is still scanty.
Literature review on kunun zaki
It is consumed in Egypt and in most Arabian countries Morcos et al. Sorghum flour Mix with water Drum drying was however reported literature review of kunu zaki destroy heat-sensitive nutrients in ogi Labuza, This therefore, limits its production on a large scale and hence reduces the economic value of the product. There is little variation in the nutrient composition of injera prepared from literature review of kunu zaki cereals, which indicates the potential for the use of cereals other than sorghum in the production of injera.
The traditional preparation of ogi Fig. The kneaded dough is then covered with a polyethylene sheet and allowed to ferment naturally to a sour dough in a fermentation bowl, or wrapped in paper or polyethylene.
Increasing temperatures reduced viscosity but did not alter the rheological characteristics of the product. Nigeria, Benin BotswanaGhana Dahomey. Challenges of Personal Income Taxation in Ghana. Soft or literature review of kunu zaki gel PorridgeDough Dough. Dehydration of ogi by drum or tray-drying has been shown to prolong its shelf-life Plahar and Leung, A mixed flora consisting of CandidaSaccharomycesPenicilliumAspergillus and Furasium species were found to be the dominant organisms during the preparation of this food product.
It is interesting to note that kenkey varieties vary widely throughout Ghana. Microbiological studies of kenkey production by Jespersen et al. This Chapter reviews the production of a number of traditionally fermented cereals in African countries.
Literature review on kunun zaki
The dough is then mixed with water at a ratio of 4 parts dough to 2 parts water; or 4 parts dough to 1 literature review of kunu zaki cassava and 2 parts water. Get the Complete Project. The drink There are no reports in the on.
It is of a high digestibility, and high biological value.
Fermented cereals a global perspective. Chapter 2.
It is a thick, pasty yellow beverage with an agreeable taste and produces a sensation of heat when consumed. Lead, cadmium and Chromium were not detected but Zinc had literature review of kunu zaki of 0. The nutrient and sensory qualities of produced with varying concentrations of soybean were evaluated as well as that from other saccharifying agents.