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Relevant bibliographies by topics / Kunu-zaki

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Academic literature on the topic 'Kunu-zaki'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Kunu-zaki"

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Igwe, Chidi U., Chiedozie O. Ibegbulem, Linus A. Nwaogu, Cosmas O. Ujowundu, and A. Chinedu Ene. "Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage." International Journal of Pharmacology, Phytochemistry and Ethnomedicine 3 (June 2016): 9–19. http://dx.doi.org/10.18052/www.scipress.com/ijppe.3.9.

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The effect of processing (germination and fermentation) on the chemical composition (proximate, mineral and phytochemical contents) of a Nigerian traditional beverage, kunu-zaki made from sorghum (Sorghum bicolor) grains with the addition of sweet potato (Ipomoneabatatas) paste were studied. The bioavailability of Zn and Fe in the beverage were also assessed using phytate, Zn, Ca and Fe molar ratios. Processing of sorghum into kunu-zaki significantly (p<0.05) increased its ash (26.32 %), Na (21.28 %), Ca (20.59 %), Fe (21.62 %), Zn (13.43 %), flavonoids (11.11 %) and alkaloids (30.00 %) con

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B., L. Adewumi, and C. Arije O. "Preliminary Investigation of Bio-preservative Effect of Cola millenii Extracts on the Shell-Life of "Kunu-Zaki"." Journal of Advances in Microbiology 4, no. 1 (2017): 1–11. https://doi.org/10.9734/JAMB/2017/33518.

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<strong>Aim: </strong>The aim of this study was to investigate the potentials of <em>Cola</em> <em>millenii</em> seed and pulp extracts as a possible bio-preservative agent for kunu-zaki, a Nigerian fermented beverage. <strong>Methodology:</strong> The plant materials were grinded mechanically and macerated in solvent (acetone and ethanol) for 72 hrs. Kunu-zaki was produced using traditional procedures and the reconstituted extracts were aseptically introduced into it. Thereafter, the samples were stored at room temperature and in the refrigerator for 15 days. <strong>Results:</strong> The pH

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Anumudu, I. C., and C. K. Anumudu. "Bacteriological quality of kunu-zaki sold on the streets of owerri metropolis, Nigeria." African Journal of Biological Sciences 1, no. 1 (2019): 18–22. https://doi.org/10.33472/AFJBS.1.1.2019.18-22.

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Kunu-zaki is a nourishing non-alcoholic beverage widely consumed in Nigeria. There is no standardized method for its preparation thus production practices differ amongst retailers. This study was undertaken to evaluate the bacteriological quality of kunu drink retailed in major markets of Owerri metropolis, Nigeria. Triplicate samples were obtained from four markets in Owerri and a control sample prepared in the laboratory. Kunu drink was analysed using the standard pour plate procedure. The results obtained showed that total heterotrophic bacteria count, total coliform count and total <em>Sal

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Amina Ali Auta and Samuel Chinda Gabriel. "Determination of the Potential of Hydrogen (pH) level and sensory evaluation of locally produced beverages in Maiduguri, Borno State Nigeria." World Journal of Advanced Research and Reviews 25, no. 1 (2025): 2227–23. https://doi.org/10.30574/wjarr.2025.25.1.0285.

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This study determines the pH values and evaluates the sensory attributes of five locally produced beverages: Ginger, Zobo, Kunu Aya, Tamarind, and Kunu Zaki. pH meter was used to determine the pH of each sample and panelists were source from student in the laboratory for evaluating the sensory attributes. pH measurements readings ranged from 4.27 to 5.00, indicating varying levels of acidity. Kunu Aya, with the highest mean pH of 5.00, was the least acidic, while Zobo, with a mean pH of 4.27, was the most acidic. The pH levels of the beverages were measured using a digital pH meter. Ginger, Ta

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5

Echeonwu, U. T., and O. C. Eruteya. "Bacteriological assessment of kunu-zaki sold in selected communities in Port Harcourt, Nigeria." Journal of Agriculture and Food Sciences 21, no. 2 (2024): 96–106. http://dx.doi.org/10.4314/jafs.v21i2.7.

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Kunu-zaki is a fermented beverage sold in Nigeria; often prepared under unsafe conditions, predisposing it to pathogen contaminations. The bacteria associated with Kunu-zaki sold in the different area of Port Harcourt and an antibiogram of the pathogens was determined using standard methods involving nutrient agar, Salmonella-Shigella agar, Thiosulphate citrate bile salt sucrose agar, MacConkey agar, Mannitol salt agar, Eosin-Methylene blue agar and Mueller Hinton agar. The counts for kunu-zaki obtained from Choba, Mile 1, Rumuodara and Rumuokoro ranged from 2.87±0.11 to 5.39±0.19, 4.50±0.27 t

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Olawoye, Babatunde, Ayodeji Afolayan, and Omotade Ogunremi. "Techno-economic evaluation of probioticated Kunu-zaki drinks produced from millet and cocoa powder." Proceedings of the Nigerian Academy of Science 17, no. 2 (2024): 114–26. https://doi.org/10.57046/jlmg6612.

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This work aimed at evaluating the techno-economic analysis of the production of probioticated Kunu-zaki drinks using millet and cocoa powder. The production process was based on the assumption of a uniform cash flow over a period of 10 years. The equipment for the production process was identified based on the process flow chart. The Kunu-zaki production process was based on a constant mass flow of 7500 packets/hr while the sensitivity of the plant was examined by varying the plant operation days. The techno-economic analysis of the plant revealed that the capital cost and annual operation cos

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I. C., Anumudu, and Anumudu C. K. "Bacteriological quality of kunu-zaki sold on the streets of owerri metropolis, Nigeria." African Journal of Biological Sciences 01, no. 01 (2019): 18. http://dx.doi.org/10.33472/afjbs.1.1.2019.18-22.

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C.J, Obasi, Anyamene C.O., Ikele M.O., et al. "Phytochemical and Antibacterial Activities of Ocimum Gratissiumum L. on Isolates from Kunu-Zaki." International Journal of Research Publication and Reviews 4, no. 11 (2023): 1184–92. http://dx.doi.org/10.55248/gengpi.4.1123.113027.

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Adelekan, Aminat O., Adediran E. Alamu, Ngozi U. Arisa, Yetunde O. Adebayo, and Abidemi S. Dosa. "Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage." Advances in Microbiology 03, no. 04 (2013): 389–97. http://dx.doi.org/10.4236/aim.2013.34053.

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Ibrahim, A. G., J. A. Ayo, and H. M. Joseph. "Effects of orange-fleshed sweet potato supplementation on the phytochemical composition, physicochemical, and sensory properties of sorghum-based kunu-zaki." Research Journal of Food Science and Nutrition 6, no. 3 (2021): 22–29. http://dx.doi.org/10.31248/rjfsn2021.122.

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The phytochemical, physicochemical, and sensory properties of the blended kunun-zaki were determined. The fermented sorghum paste was substituted for orange-fleshed sweet potato puree at 0, 5, 10, 15, 20, 25 and 50% to produce orange-fleshed sweet potato-sorghum blended kunun-zaki. The phytochemical composition: carotenoids, flavonoids, and vitamin A content of the blended kunun-zaki increased from 0 to 28.14 mg/100g, 0 to 191.50 mg/100g and 0.44 to 7.74 mg/100g respectively, while the tannin content decreased from 4.97 to 1.51 mg/100g, with an increase in added orange-fleshed sweet potato pur

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Book chapters on the topic "Kunu-zaki"

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Oluwajoba, S. O., F. A. Akinyosoye, and V. O. Oyetayo. "Antimicrobial Properties of Homo Fermenting Lactic Acid Bacteria (LAB) Isolated from Kunu-Zaki (A Spontaneously Fermenting Nigerian Cereal Beverage)." In Research Perspectives of Microbiology and Biotechnology Vol. 3. B P International, 2024. http://dx.doi.org/10.9734/bpi/rpmab/v3/211.

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