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Effect of steeping time
of milled grains on the quality of Kunnu-Zaki (A Nigerian
beverage)
Obadina, A.O1, Oyewole, O.B2, and
Awojobi, T.M2
1Department
of Food Science and Technology,
Bells
University of Technology, P. M. B. 1015, Ota, Ogun State,
Nigeria.
2Department
of Food Science and Technology,
University of Agriculture, Abeokuta, P. M. B. 2240, Ogun
State, Nigeria.
*Corresponding author. E-mail:
obadinaw@gmail.com.
Accepted
17 March, 2008 |
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Millet
grains were steeped in water for varying period of time
during “kunun-zaki” production in order to study the effect
of the duration of steeping on the quality of “kunu zaki”.
Other processing factors were kept constant in the course of
this study. Kunun zaki produced from millet grains steeped
for 36 h was rated best in terms of sensory characteristics.
The steeping period had no significant effect on the
specific gravity of the produced “Kunun zaki”. As expected
the titratable acidity and pH were inversely proportional,
with the latter decreasing and the former increasing during
the fermentation-steeping period. The protein content
increased between 12 and 48 h steeping time. During the
steeping period, the carbohydrates decreased rapidly in the
first 12 h. However, the rate of carbohydrates decrease
reduced beyond the first 12 h. This may be due to the
decrease in the rate of fermentable sugars.
Key
words: Kunun-zaki, millet, steeping, quality, pH,
titratable acidity, sensory. |
