Relevant bibliographies by topics / Kunnu-zaki

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  1. Journal articles

Academic literature on the topic 'Kunnu-zaki'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Kunnu-zaki"

1

Lovet., T. Kigigha, and U. Odili Judith. "BACTERIOLOGICAL CHARACTERIZATION OF SOME NIGERIAN LOCAL FOOD DRINKS (Kunnu-zaki, Yogurt and Zobo)." Continental J. Microbiology 8, no. 1 (2014): 9–16. https://doi.org/10.5281/zenodo.824066.

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Three types of African food drinks ((Kunnu-zaki (or simply Kunnu), Yogurt and Zobo)) were analysed for their bacteria characteristics including their antibiotic sensitivity.The total colony forming units was analysed using the spread plate method for the food drinks. Ten isolates were selected at random from each of the food drinks and tentatively identified in which the following cumulative genera of bacteria occurred: <em>E.coli 10 (33.3)*, Bacillus </em>and <em>Streptococcus species 4(13.3)</em>. For Kunnu, out of 10 identified isolates: <em>E.coli 5 (50)*, Bacillus </em> out of 10 identifi
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2

Lawal, O. A. "Microbial Quality of Kunnu-Zaki Beverage Sold in Ile-Ife, Osun State." Journal of Food Technology 10, no. 1 (2012): 4–7. http://dx.doi.org/10.3923/jftech.2012.4.7.

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3

Ashaye, O. A., and P. A. Adebanjo. "Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunnu-Zaki." Journal of the American Dietetic Association 107, no. 8 (2007): A53. http://dx.doi.org/10.1016/j.jada.2007.05.102.

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4

T. P., Imoukhuede, Adepeju A. B., and Akinsuroju M. O. "Microbiological Quality of Kunnu-Zaki Drinks Sold in Some selected Towns in Osun State, Nigeria." International Journal of Environment, Agriculture and Biotechnology 3, no. 4 (2018): 1308–15. http://dx.doi.org/10.22161/ijeab/3.4.23.

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5

Omemu, A. M. and Faniran, O. W. "Assessment of the antimicrobial activity of lactic acid bacteria isolated from two fermented maize products - ogi and kunnu-zaki." Malaysian Journal of Microbiology, September 2011. http://dx.doi.org/10.21161/mjm.25710.

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6

Efunwole, O. O., T. A. Ihum, O. R. Adebayo, A. A. Adedokun, I. A. Adetuberu, and O. A. Oladipupo. "Effect of Fermentation on Bacteriological and Physicochemical Properties of ‘Ofada” Rice." Asian Journal of Biology, September 6, 2022, 26–32. http://dx.doi.org/10.9734/ajob/2022/v15i430247.

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Rice (Oryza sativa) is an important annual crop in Nigeria. It is one of the major staples, which can provide a nation’s population with the required food security of 2,400 calories per person per day. In Nigeria rice is one of the few food items whose consumption has no cultural, religious, ethnic or geographical boundary. Fermented rice is used to produce rice wine, spaghetti and noodles. Work was then carried out on the Nigerian rice var. ITA 150 (ofada) to determine the bacteriological and physicochemical activities during fermentation. Standard microbiological and chemical methods were us
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7

Olyalawuba, Nkeiruka, and Oluchi Ibe. "Nutrient Composition of 'Kunnu‐ Zaki' Beverage Fortified with Blends of Groundnut ( Arachis hyp ogeal), Tiger‐nut ( Cyperus esculentus ) and Brown Rice ( Oryza sativa )." FASEB Journal 29, S1 (2015). http://dx.doi.org/10.1096/fasebj.29.1_supplement.lb332.

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