Sensory and nutritional quality characteristics of powdered Kunun-zaki: A Nigerian fermented cereal beverage

I. Nkama; O. O. Agarry; O. Akoma

doi:10.5897/AJFS.9000263

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 979

Full Length Research Paper

Sensory and nutritional quality characteristics of powdered â€˜Kunun-zakiâ€™: A Nigerian fermented cereal beverage

I. Nkama1, O. O. Agarry2 and O. Akoma3*

1Department of Food Science and Technology, University of Maiduguri, Maiduguri, Nigeria. 2Department of Biological Sciences, University of Abuja, Abuja, Nigeria. 3Department of Science Laboratory Technology, Federal Polytechnic, Bida, Nigeria.
Email: [email protected]

Article Number - EEFE14324713
Vol.4(6), pp. 364 - 370 , June 2010
https://doi.org/10.5897/AJFS.9000263

Accepted: 21 May 2010
Published: 30 June 2010

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