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Journal articles on the topic 'Kunu-zaki'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

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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2

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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3

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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4

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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6

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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7

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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8

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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9

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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10

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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11

Ogo, Ogo, Bai Emmanuella, Efiong Esienanwan, and Enenche Daniel. "Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp." Food and Nutrition Sciences 12, no. 05 (2021): 439–51. http://dx.doi.org/10.4236/fns.2021.125034.

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12

Olosunde, O. O., G. O. Adegoke, and O. A. Abiodun. "Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki." African Journal of Food Science 9, no. 7 (2015): 411–16. http://dx.doi.org/10.5897/ajfs2015.1319.

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13

Abiodun, O. A., A. O. Dauda, T. T. Adebisi, and C. D. Alonge. "Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)." Croatian Journal of Food Science and Technology 9, no. 1 (2017): 46–56. http://dx.doi.org/10.17508/cjfst.2017.9.1.07.

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14

Adewumi, B., and O. Arije. "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. http://dx.doi.org/10.9734/jamb/2017/33518.

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15

Ezekiel, Chibundu N., Wilfred A. Abia, Isaac M. Ogara, Michael Sulyok, Benedikt Warth, and Rudolf Krska. "Fate of mycotoxins in two popular traditional cereal-based beverages (kunu-zaki and pito) from rural Nigeria." LWT - Food Science and Technology 60, no. 1 (2015): 137–41. http://dx.doi.org/10.1016/j.lwt.2014.08.018.

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16

Evans, C. Egwim, E. Okereke Omoaruemike, and A. Vunchi Mohammed. "Effect of Fermentation Variables on Nutritional and Organoleptic Scores of Kunu-Zaki Produced From Rice and Acha Blends." Advance Journal of Food Science and Technology 5, no. 9 (2013): 1117–19. http://dx.doi.org/10.19026/ajfst.5.3068.

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17

Ofudje, E., U. Okon, O. Oduleye, and O. Williams. "Proximate, Mineral Contents and Microbial Analysis of Kunu-Zaki (A Non-Alcoholic Local Beverage) in Ogun State, Nigeria." Journal of Advances in Biology & Biotechnology 7, no. 1 (2016): 1–8. http://dx.doi.org/10.9734/jabb/2016/26670.

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18

Oluwajoba, Solakunmi O., Felix A. Akinyosoye, and Olusegun V. Oyetayo. "Comparative sensory and proximate evaluation of spontaneously fermenting kunu‐zaki made from germinated and ungerminated composite cereal grains." Food Science & Nutrition 1, no. 4 (2013): 336–49. http://dx.doi.org/10.1002/fsn3.45.

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19

Ibegbulem, C. O., and P. C. Chikezie. "Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced from Sprouted and Unsprouted Guinea Corn and Their Correlations." American Journal of Food Technology 9, no. 1 (2013): 56–62. http://dx.doi.org/10.3923/ajft.2014.56.62.

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20

Ogunremi, Omotade Richard, Susette Freimüller Leischtfeld, and Susanne Miescher Schwenninger. "MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage." International Journal of Food Microbiology 366 (April 2022): 109563. http://dx.doi.org/10.1016/j.ijfoodmicro.2022.109563.

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21

Oluwajoba, Solakunmi Omotunde, Felix Akinsola Akinyosoye, and Victor Olusegun Oyetayo. "<i>In Vitro</i> Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki." Advances in Microbiology 03, no. 04 (2013): 309–16. http://dx.doi.org/10.4236/aim.2013.34044.

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22

Ogungbemi, Kunle,, D. T. Ishola, A. O. Alejo, et al. "Evaluation of the Nutritional Value and Acceptability of Powdered Reconstituted Kunu-zaki Drink; an Index of Increasing Shelf Life of the Drink." Asian Food Science Journal 6, no. 4 (2019): 1–7. http://dx.doi.org/10.9734/afsj/2019/43087.

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23

Oluwajoba, S., F. Akinyosoye, and V. Oyetayo. "Antibiotic Susceptibility and Intestinal Epithelial Cell Adhesion Pattern of Homo Fermenting Lactic Acid Bacteria (LAB) Isolated from Kunu-Zaki, a Spontaneously Fermenting Nigerian Cereal Beverage." British Microbiology Research Journal 4, no. 12 (2014): 1311–24. http://dx.doi.org/10.9734/bmrj/2014/10772.

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24

Adesemoye, Elizabeth T., Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi, and Mariagiovanna Fragasso. "Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study." Fermentation 11, no. 2 (2025): 103. https://doi.org/10.3390/fermentation11020103.

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Fermented products represent ecological niches for developing microorganisms of interest as bio-resources for improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and represent relevant biotechnological resources for enhancing the overall quality of foods and beverages. Among the other potential applications, LAB isolated from traditional fermented foods can play a significant role in addressing malnutrition in developing countries, positively modulating the finished products’ nutritional quality. Nigeria represents an excellent model region

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25

GP, Karaye. "Isolation and In Vitro Screening of Lactic Acid Bacteria from Some Local Brewed Drinks, Rotten Fruits, Pig Hindgut and their Characterization." Open Access Journal of Microbiology & Biotechnology 5, no. 1 (2020): 1–11. http://dx.doi.org/10.23880/oajmb-16000154.

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The aim of this study was to screen, isolate and characterize Lactic acid bacteria from brewed drinks, certain rotten fruits and hindguts of pigs, using biochemical and Polymerase Chain Reaction (PCR) methods and to compare them with patented probiotics. Briefly, 200 ml each of Local brews kunu zaki, nono and burukutu were purchased separately from five different points and later pooled to form one liter each. Near rotten pineapples (17) and oranges (3) were purchased, and segments of the hindgut (cecum, colon and rectum) of six slaughtered pigs were collected. Bacteria growths were identified

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26

Tyokusa, A. G., R. I. Adamu, and N. S. Hwande. "Physicochemical Characteristics and Bacteria Quality of Kunu (A Non-Alcoholic Beverage) Consumed in Yola, Adamawa State Capital, Nigeria." August 2, 2023. https://doi.org/10.5281/zenodo.8207399.

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The physicochemical properties (pH, Protein content, Carbohydrate, Total Soluble Solid and Titratable Acidity) as well as the bacteria quality of 15 different kunu samples consisting of 5 each of kunu- zaki, kunu-aya and kunu-tsamiya were determined . From the study, the pH range of kunu-zaki was 5.0 to 6.9, that of kunu-aya was 3.0 to 4.2 and kunu-tsamiya was 2.0 to 2.1 respectively.Also, Titratable Acidity of kunu-zaki ranged from 0.243 to 0.594, kunu-aya 0.035 to 0.045 and finally kunu-tsamiya 0.245 to 0.873. The bacteria load was highest for kunu-zaki with 9.6×109 while the least was

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27

Adaramola-Ajibola, K. M., A. R. Osaloni, and O. C. Arijeniwa. "Nutritional Composition, Microbiological Quality and Sensory Properties of Kunu-zaki Produced from Millet and Tigernut Blend." Asian Food Science Journal, October 26, 2019, 1–10. http://dx.doi.org/10.9734/afsj/2019/v13i130094.

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Aims: To investigate the effect of supplementation of kunu-zaki with milk on its nutritional and microbiological qualities and overall acceptability. Place and Duration of Study: Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo, between April, 2019 and July, 2019. Methodology: The two (2) Kunu-zaki blends were produced by traditional fermentation method, thereafter, they were screened for the presence of microorganisms using pour plate method while colonial characteristics and biochemical tests (Sugar utilization, catalase, coagu

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28

OMACHI B. A., EJIM N. M., ABIODUN M. A., and ABDULAZEEZ N. "UTILIZATION OF ORANGE FLESH SWEET POTATO AND GERMINATED RICE GRAINS TO MODIFY THE PHYSICAL AND SENSORY ATTRIBUTES OF KUNU-ZAKI FROM GUINEA CORN." International Journal of Biological and Healthcare Research, June 30, 2025. https://doi.org/10.70382/caijbhr.v8i3.006.

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Kunun-Zaki plays a vital role in the dietary pattern of the people in developing countries like Nigeria. Orange Flesh Sweet Potato (OFSP) is an excellent source of beta-carotene, which the body converts into vitamin A. This study produced Kunu-Zaki by the application of orange flesh, sweet potato and whole grain germinated rice to modify the physical and sensory characteristics of Kunu Zaki from Guinea Corn. The Guinea corn and orange flesh sweet potato (OFSP) were purchased from Bida new market, Niger state while germinated rice were gotten from Onyx rice mill located along Bida-Baddegi road.

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29

Ezemba, C. C., C. C. Obinabo, E. J. Archibong, and O. M. Mbah. "Microbial Assessment of Kunu Sold in Awka Metropolis." Microbiology Research Journal International, December 28, 2021, 18–25. http://dx.doi.org/10.9734/mrji/2021/v31i1130355.

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Kunu is a non-alcoholic Nigerian beverage produced locally from cereals and has been widely accepted as a nutritional drink. The need for evaluation of its nutritional and safety status is very much essential. This work was carried out to determine the microbiological quality of “kunu-zaki” beverages sold in Awka metropolis. Three samples of “kunu-zaki” beverages were obtained from three different locations in Awka, Anambra state namely; Amansea, Eke-Akwa and Amawbia, labelled P, Q and R, respectively. These samples were tested for both bacterial and fungal contamination. The results show that

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30

., Amala, Smart Enoch, and Daw, Mercy Omeremu. "Bacteriological Quality of Kunu Drink Sold in Bayelsa State Nigeria and the Pathogenic Potential of Some Isolates." Journal of Scientific Research and Reports, March 11, 2019, 1–8. http://dx.doi.org/10.9734/jsrr/2019/v22i430092.

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Introduction: Kunu or kunun-zaki is a beverage drink made from grains such as millet, sorghum and maize or other combinations. It is a non-alcoholic beverage marketed in public places such as offices, markets, schools, motor parks and used in festivities such as weddings, birthday celebration, naming ceremonies etc. The high bacterial content of kunu calls for investigation. Aim: The aim of this research is to isolate, identify bacterial contaminants in kunu and determine enterotoxin producing abilities of some isolates. Methodology: A total of 150 bottles of kunu were purchased, 5

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31

Diaz, Maria, Udo Wegmann, Nwanneka Akinyemi, et al. "Complete Genome Sequence of Ochrobactrum haematophilum FI11154, Isolated from Kunu-Zaki, a Nigerian Millet-Based Fermented Food." Genome Announcements 6, no. 20 (2018). http://dx.doi.org/10.1128/genomea.00428-18.

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ABSTRACT Ochrobactrum haematophilum FI11154 was isolated from kunu-zaki, a Nigerian traditional fermented millet-based food. Here, we present the first complete genome sequence of this species. The genome consists of five replicons and contains genes related to iron uptake and phosphatase activities.

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32

OMACHI B. A., EJIM N. M., ABIODUN M. A., MUNIRU T., and JOHN M. I. "APPLICATION OF ORANGE FLESH SWEET POTATOES AND GERMINATED RICE TO MODIFY THE CHEMICAL PROPERTIES OF A PROBIOTIC BEVERAGE MADE FROM GUINEA CORN." International Journal of Modeling and Applied Science Research, June 30, 2025. https://doi.org/10.70382/caijmasr.v8i9.016.

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Fermented foods, rich in probiotics and prebiotics, offer a promising approach to modulating the gut microbiome and promoting health in individuals. This study examined at the modification of the chemical properties of traditional Guinea corn (GC)-based ‘Kunu Zaki’ samples through the incorporation of orange flesh sweet potatoes (OFSP) and whole grain germinated rice (WGGR), and also evaluated its micronutrient content and proximate composition. Results obtained showed significant improvements in vitamin A as well as enhanced protein, fiber, and energy of the formulated three samples. .Proxima

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33

Dawi, Amin Wakawa. "DETERMINATION OF GLUCOSE LEVEL IN KUNU SAMPLES COMMONLY CONSUMED IN KANO METROPHOLIS." November 22, 2024. https://doi.org/10.5281/zenodo.14201608.

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<em>Knowledge of glycemic response were investigated using kunu samples as source diets which play an important role in making sound advice on recommended calorie intake. </em><em>Each participant's blood sugar level relative to a particular diet</em><em> is highly variable due to changes in food intake, socio-demographic background and inflation rate. Therefore, the this study was designed to evaluate kunun Gyada, kunun Aya, kunun Tsamiya and kunun Zaki samples among (84) subject regarding their diet converted to blood sugar at an increased rate compared to D-glucose level. Sixty nine (69) Vo

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34

W, Braide. "Chemical Properties and Microbiological Profile of kunu zaki, A Non-Alcoholic Beverage." Biomedical Journal of Scientific & Technical Research 4, no. 1 (2018). http://dx.doi.org/10.26717/bjstr.2018.04.0001001.

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35

Abah, C. R., C. N. Ishiwu, J. E. Obiegbuna, and A. A. Oladejo. "Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications." European Journal of Nutrition & Food Safety, June 22, 2020, 101–11. http://dx.doi.org/10.9734/ejnfs/2020/v12i530232.

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This review work is on the composition, functional properties and food applications of sorghum grains. The review shows that this cereal grains is a rich source of carbohydrate and starch, with little of proteins, fat, vitamins and other nutrients. The functional properties of sorghum were also explored and the findings gotten from various authors shows that sorghum has good functional properties in terms of its bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The food applications of the grains such as sorghum ball “Fura”,

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36

Ogunremi, Omotade Richard, Susette Freimüller Leischtfeld, Sandra Mischler, and Susanne Miescher Schwenninger. "Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage." Food Bioscience, March 2022, 101648. http://dx.doi.org/10.1016/j.fbio.2022.101648.

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37

Zakariya, Mujidat I., Grace O. Babarinde, and Emmanuel A. Akande. "Chemical, vitamin and amino acid compositions of kunu zaki produced from selected Nigeria-grown underutilised cereals." Discover Food 5, no. 1 (2025). https://doi.org/10.1007/s44187-025-00530-3.

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38

Abah, C. R., C. N. Ishiwu, J. E. Obiegbuna, and A. A. Oladejo. "Nutritional Composition, Functional Properties and Food Applications of Millet Grains." Asian Food Science Journal, February 5, 2020, 9–19. http://dx.doi.org/10.9734/afsj/2020/v14i230124.

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Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitamins and other nutrients. The functional properties of the cereal grains (Millet) was also evaluated and the findings gotten from various authors shows that the grains has a good functional properties in terms of their bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and

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39

"Effects of Different Preservative Treatment on the Sugar Content of Kunu- Zaki in University of Agriculture Makurdi, Benue State Nigeria." Journal of Environment and Earth Science, March 2022. http://dx.doi.org/10.7176/jees/12-3-02.

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